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Pickled Beets
These easy pickled beets can be canned or made as quick pickles. Perfect for eating straight from the jar, or atop salads, sandwiches, and more!
Course
Snack
Cuisine
American
Keyword
beets, pickles
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Pickling Time
1
day
day
Total Time
1
day
day
45
minutes
minutes
Servings
6
pints
Calories
551
kcal
Ingredients
5
pounds
beets
5
cups
apple cider vinegar
2 ½
cups
water
2 ½
cups
sugar
1
large onion
, diced into 1-inch cubes
5
bay leaves
1
tablespoon
whole black peppercorn
2
tablespoons
dried dill
1
tablespoon
whole coriander
1
tablespoon
crushed red pepper flakes
1
tablespoon
whole anise seed
2
sprigs
fresh rosemary
Instructions
In a large pot, cover beets with water and cook until tender, but still slightly firm.
Drain and let beets cool, peel off the skins, and cut into ½ inch slices.
Add remaining ingredients to a medium-size saucepan, bring to a boil then reduce to a simmer for 30 minutes, then chill and strain the liquid.
Add strained liquid to beets and allow them to marinate in the refrigerator for at least 24 hours before serving.
Nutrition
Serving:
1
g
|
Calories:
551
kcal
|
Carbohydrates:
126
g
|
Protein:
7
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
336
mg
|
Potassium:
1507
mg
|
Fiber:
12
g
|
Sugar:
110
g
|
Vitamin A:
588
IU
|
Vitamin C:
21
mg
|
Calcium:
124
mg
|
Iron:
5
mg