Pickled Beets

Name: Pickled Beets
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: four 2-cup (500 ml) jars
Ingredients: 4 lbs (1.8 kg) beets, scrubbed; 2 cups (500 ml) white vinegar; 1 1/2 cups (315 g) sugar; 1 tbsp mustard seeds; 1 tsp salt

(124)

Rate this recipe

Preparation 20 min
Cooking 1 h
Makes four 2-cup (500 ml) jars

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 4 lbs (1.8 kg) beets, scrubbed
- 2 cups (500 ml) white vinegar
- 1 1/2 cups (315 g) sugar
- 1 tbsp mustard seeds
- 1 tsp salt

Preparation

- In a large pot of boiling water, cook the beets, covered, until tender, about 1 hour. Strain the cooking water and set aside 1 cup (250 ml). Plunge the beets into cold water. Drain and peel the beets. Cut into wedges or slices. Set aside.
- In another pot, bring the strained cooking water to a boil with the vinegar, sugar, mustard seeds and salt.
- Place the beets in sterilized jars and cover with the boiling marinade. Seal the jars. Sterilize, if desired, in boiling water for 35 minutes.

Personal Note

RICARDO Straight Handle Peeler

16.99 $

This RICARDO straight handle peeler has a long-lasting ultra-sharp blade and an ergonomic stainless steel handle, and can be used with either the right or left hand. Practical and sturdy, it comes with a blade cover for safe storage.

Shop now

Pickled Beets

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Straight Handle Peeler