Easy Spicy Pickled Beets
Recipe: #4302
January 24, 2012
Categories: Side Dishes, Beet, Appetizers, British, Pacific Northwest, Pacific Rim, Canning/Preserving, Birthday, Brunch, Christmas, Fathers Day, Mothers Day, New Years, Picnic, Potluck, Thanksgiving Valentine's Day, Diabetic, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association" and sooo easy !!"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (298.5 g)
- Calories 117.1
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 431.1 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 4.5 g
- Sugars - 19.9 g
- Protein - 3 g
- Calcium - 52.6 mg
- Iron - 1.7 mg
- Vitamin C - 6.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place beets in a sterilized jar.
Step 2
Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil. Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
Step 3
Remove cloves after 3 days.) Store in refrigerator up to 2 months.
Step 4
Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.
Tips
No special items needed.
3 Reviews
You'll Also Love
