Quick Pickled Beets
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Look for packaged mixed pickling spices in your local supermarket.
Servings: 4 cups (1 L)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 mL) : about | - |
| cal | 22 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 6 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 2% |
| folate | 6% |
Suggested Recipes
-
6 large beets, cooked and peeled (about 1-1/2 lb/750 g)
1 cup (250 mL) packed brown sugar
1 cup (250 mL) white or cider vinegar
2 tsp (10 mL) mixed pickling spices
Preparation:
Cut beets into 1/2-inch (1 cm) cubes. Pack into 4 cup (1 L) jar, leaving 1/2-inch (1 cm) headspace. Set aside.
In large saucepan over medium heat, combine brown sugar, vinegar, 1/2 cup (125 mL) water and pickling spices; bring to boil. Reduce heat and simmer for 5 minutes. Pour over beets, leaving 1/2-inch (1 cm) headspace. Let cool. Screw on lid. (Make-ahead: Store in refrigerator for up to 2 weeks.)
In large saucepan over medium heat, combine brown sugar, vinegar, 1/2 cup (125 mL) water and pickling spices; bring to boil. Reduce heat and simmer for 5 minutes. Pour over beets, leaving 1/2-inch (1 cm) headspace. Let cool. Screw on lid. (Make-ahead: Store in refrigerator for up to 2 weeks.)
Source
Canadian Living Magazine: November 2003
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