Pickled beets are a classic Scandinavian staple. Enjoy this perfectly sweet and tangy dish with our Swedish Meatballs With Gravy.
- Prep time 5 minutes
- Total time 25 hours
Ingredients
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 in wide-mouth 4-cup canning jar.
In small saucepan, combine vinegar, sugar, fennel seeds, mustard seeds, peppercorns, salt and 2/3 cup water. Bring to boil; cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Immediately pour over beets. 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
