Pickled Beetroot
Created by Tisme on May 7, 2016
- Servings: 4
- Prep Time: 40m
- Cook Time: 15m
- Recipe #23710
Ingredients
- 1 1/2 cups white vinegar
- 3/4 cup water
- 3/4 cup granulated sugar
- 1/2 teaspoon peppercorn
- 1/2 teaspoon clove, whole
- 1 bay leaf
- 1/2 teaspoon mustard seeds
- 1/2 cinnamon stick
- 1/4 teaspoon salt
How to Make
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Step 1: Wash the beetroot well, and cook in boiling salted water until tender.
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Step 2: Strain and cool beetroot and remove skins (for smooth surface remove skin by hands, remembering beetroot stains, so you might wnat to wear gloves and use an old cutting board).
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Step 3: Slice beetroot into julienne strips and set aside, you can also grate the beetroot.
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Step 4: Place all pickling ingredients into a pan and bring to boil when boiling bring back mixture to a simmer for about 5 minutes and then strain mixture.
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Step 5: Spoon beetroot into hot sterilized jars, and top with the vinegar mixture.
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Step 6: Seal jars, (make sure seal is secure when the jars cool) and store in a cool place.
Nutritional Facts
- Serving Size: 1 (180.7 g)
- Calories 168.3
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0.3 mg
- Sodium - 164.4 mg
- Total Carbohydrate - 38.5 g
- Dietary Fiber - 0.6 g
- Sugars - 37.5 g
- Protein - 0.2 g
- Calcium - 19.7 mg
- Iron - 0.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg