Pickled Beets
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Beets are so misunderstood. They do take a bit of time to cook, but not to prepare. And pickled beets are so perfect for the whole year. Even if you don't can them, they'll last for at least a month in your fridge. They are the perfect dish!
Servings:
Calories: 29kcal
Ingredients
- 5 beet (medium sized. Peeled and thinly sliced (see note below))
- 2 onions (medium-sized. Peeled and thinly sliced)
- ¾ cup vinegar (cider or white distilled)
- ¾ cup water
- 6 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large pot, cover the beets with water and bring to a boil.  Simmer until the beets are tender and cooked through.  This could take approximately 30 minutes (or more!).  Drain and return to the pot
- While the beets are cooking, in a separate saucepan, combine the remaining ingredients. Bring to a boil, and simmer until the onions are tender. Pour the onion mixture over the cooked and drained beets, preferably while the beets are still hot
- When the beet and onion mixture has cooled, adjust the seasoning with salt and pepper
- Serve warm, cool, or at room temperature
- Makes approximately 1 ¾ quarts
Notes
Note: You can slice these any size you like: full slices, slices cut in half or quarters, julienne/matchstick, etc.
Nutrition Facts
Pickled Beets
Serving Size
20 g
Amount per Serving
Calories
29
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.01
g
Sodium
133
mg
6
%
Potassium
83
mg
2
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
0.5
g
1
%
Vitamin A
7
IU
0
%
Vitamin C
2
mg
2
%
Calcium
7
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.