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Ingredients
- 1 lrg Bunch beets ( about 1-1/2lbs)
- 3/4 c. White vinegar (I use rice vinegar)
- 2 Tbsp. Sugar (I use fructose)
- 6 x Allspice berries
- 4 whl cloves
- 1 x Bay leaf
Directions
- The three of us love this pickled beet recipe from Farm House Cookbook.
- 1. Trim beet stems, leaving 1/2 inch of stem intact. Don't trim roots.
- 2. Bring water to a boil in the bottom of a vegetable steamer. Add in beets, cover, and steam till nearly tender but still offer resistance when tested with a sharp knife about 15 to 20 min. Remove steamer basket from heat.
- 3. While beets are steaming, combine vinegar, sugar, spices, and herbs in a saucepan. Cover and bring to a boil. Lower heat and keep hot.
- 4. When beets are cold sufficient to handle, carefully scrape off the skin, trim the stem and root ends. Slice the beets into 1/8 inch thick slices and place in glass bowl. Cover with hot vinegar mix and set aside to cold.
- When cold, cover and chill for at least 24 hrs before using. They will keep for about 3 weeks.
- Makes 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 266g | |
| Calories 178 | |
| Calories from Fat 7 | 4% |
| Total Fat 0.83g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 354mg | 10% |
| Total Carbs 36.34g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 29.66g | 20% |
| Protein 1.31g | 2% |
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