Try this Pickled Beets recipe, or contribute your own.
Suggest a better descriptionCut tops off beets. Wash beets, removing dirt. Place in large pot and cover with water. Bring to a boil and cook for 20 to 30 minutes until beets are done. Drain and place in cold water. Peel skins and roots off. Slice beets and pack into jars. Combine sugar vinegar and water in saucepan. Place pickling spice in cheesecloth and tie up, making it about the size of a small walnut. Place the pickling spice sack into the syrup. Heat syrup until sugar is dissolved and simmer for another 5 minutes to get flavors from pickling spice. Remove sack and pour syrup over beets. Remove air pockets by inserting a knife around the sides of the jar. Make sure syrup is just at the neck of the jar. Wrip off the top of jars to remove any syrup or beet juice. Seal. Place jars in cold packer. Pour water around jars until water reaches about 1/2 inch below neck of jar. Cover. Bring water to a boil and continue boiling for 20 minutes. Remove beets from cold packer. NOTES : Pickling spice is optional. I like the little extra flavor though. Recipe by: Iris Dunaway Posted to EAT-L Digest by "Iris E. Dunaway"
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Serving Size: 1 Serving (1668g) | ||
Recipe Makes: 1 | ||
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Calories: 4665 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.5mg | 0 % | |
Potassium 28.8mg | 1 % | |
Total Carbohydrate 1199.8g | 353 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1199.8g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4665
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