Print
Email
Add a photoServings: 1
Ingredients
- distilled water unchlorinated
- 1 lb small beets
- 1 quart white wine vinegar
- 6 x black peppercorns
- 1/2 tsp cracked pepper
- 1 sm red bird pepper
- 20 x fresh white pearl onions two saucepans canning jars and lids
Directions
- Cook the beets in boiling salted water for twenty to twenty-five min or possibly till tender.
- In another saucepan, combine the vinegar with all of the pepper. Bring this mix of a boil and cook it for two min. Remove it from the heat and let the pan cold.
- Peel the pearly onions. When the beets are done, let them cold only slightly, peeling them while still hot. Put then in a jar with the onions and pour in the seasoned vinegar.
- Let the contents cold before closing the jars. Store then in a cold place. The beets will be ready to eat in about two weeks.
- Chealsea"
- NOTES : Be sure to use unchlorinated water.
- I have pickled beets without processing, but I've always stored in the refrigerator and replenished the vinegar if it exposes the beets. Then we eat the beets quickly - within about 5 days.
- This recipe doesn't use a processor, doesn't mention refrigeration. and says the beets will be ready in two weeks.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1260g | |
| Calories 315 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 314mg | 13% |
| Potassium 1374mg | 39% |
| Total Carbs 32.32g | 9% |
| Dietary Fiber 8.8g | 29% |
| Sugars 20.55g | 14% |
| Protein 5.39g | 9% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
