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

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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

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Pickled Beets

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Ingredients

Preparation

Personal Note

To help you with this recipe

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