Pickled Beets Pickled Beets

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

These beets add tang and luscious colour to burgers and salads. They also taste great when served on their own or as part of a charcuterie board.

  • Prep time 10 minutes
  • Total time 25 hours

Ingredients

  • 2 red beets
  • 5 sprigs thyme
  • 2/3 cups white vinegar
  • 2/3 cups granulated sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon salt

Method

In saucepan, cover beets with cold water; bring to boil over medium-high heat. Cook until tender, about 30 minutes. Drain.

Transfer beets to bowl of ice water to chill; let cool enough to handle. Peel beets; using mandoline, thinly slice. Place beets and thyme in wide-mouth 3-cup canning jar.

In small saucepan, bring vinegar, sugar, mustard seeds, peppercorns, salt and 2/3 cup water to boil; cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Immediately pour into jar. Let cool completely; cover and refrigerate for at least 24 hours before serving.

Makes about 2 cups.

Nutritional facts Per 1/4 cup: about

  • Fibre 1 g
  • Sodium 57 mg
  • Sugars 7 g
  • Calories 29
  • Potassium 66 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

%RDI

  • Iron 1
  • Folate 8
  • Vitamin C 2
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Appetizers & Snacks

Pickled Beets

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