Easy Pickled Beets
Quick and easy Pickled Beets are the ultimate addition to almost any recipe.
Servings: 12 servings (¼ cup)
Ingredients
- ¾ cup apple cider vinegar
- ¾ cup water
- ¼ cup granulated white sugar
- 1 tablespoon whole peppercorns
- ½ tablespoon whole coriander seeds
- 1 cinnamon stick
- 1 medium sweet onion, sliced into 1/4 inch slices
- 6 medium whole roasted beets, peeled
Instructions
- In a medium saucepan, bring the vinegar, water, sugar, peppercorns, coriander seed and cinnamon stick to a boil.
- Turn the heat to low and stir in the onion. Simmer for 5 minutes.
- Divide the beets among 8 ounce canning jars filling until about 1 inch from the top of the jar. Do not pack the beets in tightly.
- Pour the pickling brine and onions into the jars covering the beets. Allow the mixture to cool to room temperature, approximately 20 to 30 minutes.
- Seal the jars with the lids and store in the refrigerator for up to 5 days.
Notes
- How to Roast Beets: Arrange them on a baking sheet, and coat with olive oil. Roast them in the oven at 425℉. for 30 to 40 minutes, or until fork tender. Allow to rest until cool enough to handle and then peel the skin off with your fingers or a vegetable peeler.
Nutrition
Serving: 1serving (1/4 cup) | Calories: 42kcal | Carbohydrates: 9g | Sodium: 28mg | Potassium: 150mg | Fiber: 1g | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 2.6mg | Calcium: 17mg | Iron: 0.5mg