Easy Pickled Beets
Ingredients
The beets and onions
-
3-4
lbs
Small Beets
-
1
unit
Sweet Onion
The pickling liquid
-
2
cups
Water
-
2 ½
cups
Apple Cider Vinegar
-
1
tsp
Salt
-
2
sticks
Cinnamon Sticks
-
2
Tbsp
Pickling Spice
-
1 ¾
cups
Sugar
Instructions
- Cook the beets until fork tender, either by boiling or using an electric pressure cooker.
- Peel the cooked beets and slice them ¼ inch thick.
- In a pot, combine all ingredients for the pickling liquid except for the beets and onions, and bring to a low boil.
- Add the sliced onions to the boiling liquid and simmer for 5-10 minutes.
- Add the cooked beets to the pot and simmer until heated through.
- If not canning, fill jars with the beets and onions, cover with pickling liquid, cool, and refrigerate.
- If canning, pack hot beets and onions into jars, cover with pickling liquid, and process in a boiling-water canner for 30 minutes.
Nutrition Facts (estimated)
Servings
4 pints
Calories
150
Total fat
0g
Total carbohydrates
36g
Total protein
2g
Sodium
300mg
Cholesterol
0mg
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