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Pickled Beets Recipe
Easy and healthy Pickled Beets are a treat to eat (and make!) A quick pickle technique makes these a simple snack that's tart, salty and sweet.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Chilling Time
1
hour
hr
Total Time
1
hour
hr
25
minutes
mins
Course:
Side Dish, Snack
Cuisine:
American
Keyword:
Pickled Beets
Servings:
6
Calories:
98
kcal
Author:
Kellie
Cost:
$5
Equipment
1 saucepan
1 canning jar
Ingredients
3/4
cup
apple cider vinegar
3/4
cup
water
1/4
cup
granulated white sugar
1
tablespoon
whole peppercorns
1/2
tablespoon
whole coriander seeds
1
cinnamon stick
1
medium sweet onion
sliced into 1/4 inch slices
6
medium whole roasted beets
peeled
Instructions
In a medium saucepan, bring the vinegar, water, sugar, peppercorns, coriander seed and cinnamon stick to a boil.
Turn the heat to low and stir in the onion. Simmer for 5 minutes.
Divide the beets among 8 ounce canning jars filling until about 1 inch from the top of the jar. Do not pack the beets in tightly.
Pour the pickling brine and onions into the jars covering the beets. Allow the mixture to cool to room temperature, approximately 20 to 30 minutes.
Seal the jars with the lids and store in the refrigerator for up to 5 days.
Notes
If you don't have roasted beets handy, you can easily
roast your own beets using this recipe.
Nutrition
Calories:
98
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
0.3
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
72
mg
|
Potassium:
384
mg
|
Fiber:
4
g
|
Sugar:
17
g
|
Vitamin A:
38
IU
|
Vitamin C:
7
mg
|
Calcium:
43
mg
|
Iron:
1
mg