Pickled Beets Recipe
🕒 Cook Time: 25 minutes
🕒 Prep Time: 1 hour
🕒 Total Time: 1 hour 25 minutes
🥣 Recipe Yield: 6 pints
Description:
Indulge in the tangy delight of homemade pickled beets with this easy-to-follow recipe from lovewithrecipes.com. Perfect for canning and preserving, these pickled beets are not only delicious but also low in protein, making them a healthy addition to your pantry. With keywords like “Low Cholesterol,” “Healthy,” “Weeknight,” and “Canning,” this recipe promises both flavor and convenience.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Beets |
| 1 1/2 | Water |
| 3 1/2 | Cider vinegar |
| 2 | Cinnamon sticks |
| 2 | Sugar |
| 1 | Whole allspice |
| 1 | Salt |
Nutritional Information (per serving):
- Calories: 437.7
- Fat Content: 0.6g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 657.8mg
- Carbohydrate Content: 102g
- Fiber Content: 6.9g
- Sugar Content: 94.2g
- Protein Content: 5.7g
Instructions:
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To begin, prepare your fresh beets by cutting off the tops, leaving about 2 inches of stems and the tap roots intact. Wash them thoroughly and then place them in a pot, covering them with water. Bring the water to a boil and cook the beets until they are tender.
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Once the beets are tender, drain them and allow them to cool. Once cooled, gently slip off the skins and set the beets aside.
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In a separate pot, combine the remaining ingredients: water, cider vinegar, cinnamon sticks, sugar, whole allspice, and salt. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld together.
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While the syrup is simmering, pack your peeled beets into clean, sterilized jars, leaving about half an inch of headspace at the top of each jar.
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Once the syrup is ready and the jars are packed, carefully pour the hot syrup over the beets in each jar, ensuring that they are completely submerged. Leave the designated half-inch headspace at the top of each jar.
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Secure the lids onto the jars tightly and prepare them for processing. You can choose to process the jars in a hot water bath or a steam canner for 25 minutes to ensure proper sealing and preservation of the pickled beets.
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After processing, allow the jars to cool completely before storing them in a cool, dark place. Properly sealed jars can be stored for several months, but once opened, be sure to refrigerate any leftover pickled beets.
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Enjoy your homemade pickled beets as a tasty addition to salads, sandwiches, or as a flavorful side dish to complement any meal!
