Quick Pickled Beets
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This recipe makes 4 cups servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL) : about | - |
| cal | 22 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 6 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 2 |
| folate | 6 |
Look for packaged mixed pickling spices in your local supermarket.
Ingredients
- 6 large beets with greens.php">greens, cooked and peeled
- 1 cup packed brown sugar
- 1 cup white vinegar or cider vinegar
- 2 tsp 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
- Keywords : Sides; Boil; Canning/Pickling/Preserving; Simmer; Beets; Vegetarian; Vinegar; Brown sugar;
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