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Pickled Beets

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Here’s a recipe for pickled beets along with ingredient quantities, instructions on how to make them, and approximate nutrition information:

Ingredients:

  • 2 pounds (about 900g) beets, trimmed, peeled, and thinly sliced
  • 1 cup (240ml) apple cider vinegar
  • 1 cup (240ml) water
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 cloves garlic, smashed (optional)
  • 1 bay leaf (optional)

Instructions:

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  1. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, garlic cloves, and bay leaf (if using). Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
  2. Add the sliced beets to the saucepan and reduce the heat to low. Simmer the beets in the pickling liquid for about 10-15 minutes, or until they are tender but still slightly crisp.
  3. Remove the saucepan from the heat and let the beets cool in the pickling liquid for about 10-15 minutes.
  4. Using a slotted spoon, transfer the pickled beets to clean, sterilized jars, packing them tightly. Remove the garlic cloves and bay leaf from the liquid.
  5. Pour the pickling liquid over the beets in the jars, covering them completely. Leave about 1/2 inch (1.25cm) of headspace at the top of each jar.
  6. Seal the jars tightly with lids and rings.
  7. Allow the pickled beets to cool to room temperature, then refrigerate them for at least 24 hours before serving to allow the flavors to develop.

Nutrition information (per serving, approximately 1/2 cup of pickled beets):

  • Calories: 70
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 280mg
  • Total Carbohydrates: 17g
  • Dietary Fiber: 3g
  • Sugars: 14g
  • Protein: 2g

These homemade pickled beets are a delicious and nutritious addition to salads, sandwiches, or as a tasty side dish. Enjoy!

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