How to Make THE BEST Pickled Beets
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5
How to Make THE BEST Pickled Beets
Description
This method for pickled beets starts by cooking whole beets in water until they are tender but still hold their shape. After cooling, the skins are peeled and the beets are sliced into half-inch pieces. Meanwhile, a pickling liquid is made by simmering apple cider vinegar, water, sugar, diced onion, and an assortment of spices including bay leaves, black peppercorns, dried dill, coriander, red pepper flakes, anise seed, and fresh rosemary sprigs.
The liquid is chilled and strained before combining with the prepared beets. The beets then marinate in the refrigerator for at least 24 hours, allowing them to develop a flavorful, tangy, and slightly sweet taste with complex aromatic notes from the spice blend. This pickled beet preparation can be served cold as a side or topping.
Ingredients
- 5 pounds beet
- 5 cups apple cider vinegar
- 2 ½ cups water
- 2 ½ cups sugar
- 1 onion diced into 1-inch cubes, large
- 5 bay leaf
- 1 tablespoon black peppercorn whole
- 2 tablespoons dill dried
- 1 tablespoon Coriander
- 1 tablespoon red pepper flakes crushed
- 1 tablespoon anise seed whole
- 2 prigs rosemary fresh
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 DetailsNutrition 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.
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Overall Rating
5
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