How to Make THE BEST Pickled Beets
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5.0
12 reviews
Excellent
How to Make THE BEST Pickled Beets
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These quick pickled beets are perfect for eating straight from the jar, or atop salads, sandwiches, and more!
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Ingredients
- 5 pounds beets
- 5 cups apple cider vinegar
- 2 ½ cups water
- 2 ½ cups sugar
- 1 large onion , diced into 1-inch cubes
- 5 bay leaves
- 1 tablespoon whole black peppercorn
- 2 tablespoons dried dill
- 1 tablespoon whole coriander
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon whole anise seed
- 2 prigs fresh Rosemary
Instructions
- In a large pot, cover beets with water and cook until tender, but still slightly firm.
- Drain and let beets cool, peel off the skins, and cut into ½ inch slices.
- Add remaining ingredients to a medium-size saucepan, bring to a boil then reduce to a simmer for 30 minutes, then chill and strain the liquid.
- Add strained liquid to beets and allow them to marinate in the refrigerator for at least 24 hours before serving.
Nutrition Information
Show Details
Serving
1g
Calories
551kcal
(28%)
Carbohydrates
126g
(42%)
Protein
7g
(14%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
336mg
(14%)
Potassium
1507mg
(43%)
Fiber
12g
(48%)
Sugar
110g
(220%)
Vitamin A
588IU
(12%)
Vitamin C
21mg
(23%)
Calcium
124mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6pints
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 551kcal | 28% |
| Carbohydrates | 126g | 42% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 336mg | 14% |
| Potassium | 1507mg | 32% |
| Fiber | 12g | 48% |
| Sugar | 110g | 220% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 124mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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