Pickled Beets and Onions Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
Main Ingredient

Ingredients

 Canned whole beets2 Pound (2 cans, 1 lb each)
 White wine vinegar1 Cup (16 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Whole cloves3
 Black peppercorns4
 Bay leaf1 Small
 Onions2 Medium, peeled and thinly sliced

Nutrition Facts

Serving size

Calories 219 Calories from Fat 3

% Daily Value*

Total Fat 0.33 g0.51%

Saturated Fat 0.08 g0.39%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 819.2 mg34.1%

Total Carbohydrates 53 g17.6%

Dietary Fiber 4.6 g18.5%

Sugars 44.2 g

Protein 3 g5.8%

Vitamin A 1.4% Vitamin C 24.3%

Calcium 7.1% Iron 12.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Drain beets and reserve 1 1/4 cups liquid.
2) Keep beets in 1 1/2 to 2-quart jar.

MAKING
3) In a medium saucepan mix vinegar, sugar, salt, cloves, peppercorns, bay leaf and reserved liquid.
4) Boil the mixture, decrease heat, and simmer for 5 minutes.
5) Mix onion slices to jar.
6) Stir beet liquid over beets and onions.
7) Cover and chill for several hours or overnight.

SERVING
8) Serve cold.
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