Pickled Beets
Ingredients
The beets
The pickling brine
-
2
cups
white vinegar
-
1½
cups
water
-
1½
cups
granulated sugar
-
1
teaspoon
kosher salt
-
1
piece
fresh ginger (2-inch piece, peeled and cut into ¼-inch rounds)
-
1
pod
star anise
-
½
teaspoon
whole black peppercorns
Instructions
- Preheat the oven to 400°F.
- Scrub the beets under cold water, pat them dry, and place them in a baking dish covered with parchment paper.
- Bake the beets until tender, about 45 to 60 minutes.
- Remove the beets from the oven and cover them to steam for 15 to 20 minutes.
- Peel the beets by rubbing off the skins with your fingers or a towel.
- Slice the beets into ¼-inch thin rounds or crinkle-cut them.
- In a large pot, combine vinegar, water, sugar, and salt over medium-high heat.
- Bundle the ginger, star anise, and peppercorns in cheesecloth and add to the vinegar mixture.
- Bring the mixture to a boil, then add the sliced beets and return to a boil.
- Remove from heat, discard the spice sachet, and transfer the beets to jars.
- Pour the hot brine over the beets, leaving ½-inch of headspace, cover, and refrigerate.
Nutrition Facts (estimated)
Servings
8
Calories
230
Total fat
0.4g
Total carbohydrates
54g
Total protein
3g
Sodium
427mg
Cholesterol
0mg
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