Pickled Beets Recipe

Summary

Difficulty LevelVery EasyHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

 Small beets4 Quart
 Water2 Cup (32 tbs)
 Whole allspice2 Teaspoon
 Whole cloves1 Teaspoon
 Vinegar3 Cup (48 tbs)
 Brown sugar2 1⁄2 Cup (40 tbs)
 Cinnamon sticks2
 Salt1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3671 Calories from Fat 62

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5885.3 mg245.2%

Total Carbohydrates 873 g291%

Dietary Fiber 110.5 g442%

Sugars 756.1 g

Protein 62 g123.7%

Vitamin A 26.3% Vitamin C 316.8%

Calcium 75.9% Iron 175.6%

*Based on a 2000 Calorie diet

Directions

1. Wash beets, and cut off all but 1" of the stems. Leave top root intact.
2. Cover with cold water, bring to a boil and cook until barely tender (20-30 mins. for baby beets).
3. Drain, plunge into cold water, and slip off the skins and stems and roots.
4. Combine sugar, salt, vinegar, water, spices and bring to a boil. Boil 5 minutes.
5. Add beets, and bring just to scalding point.
6. Pack beets into sterile jars, cover with hot syrup, and seal immediately.
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