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Nutrition Facts

Serving Size 1 (168g)

Recipe makes 4 servings

Calories 101
Calories from Fat 1 (1%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 220mg 9%
Potassium 176mg 5%
Total Carbohydrate 24.9g 8%
Dietary Fiber 1.9g 7%
Sugars 22.9g
Protein 1.0g 2%

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Pickled Beets

Recipe #168657 | 20 min | 20 min prep | add private note
(0) RATE IT NOW Print Recipe

By: Alan in SW Florida
May 18, 2006

Adapted from the pickled beets recipe served at Hampton's in Daytona Beach, Florida. Simple, inexpensive, and quick to make. Should be made the day before serving. Prep time does not include chilling.

SERVES 4 -6 (change servings and units)

Ingredients

  • 1 (16 ounce) can crinkle-cut canned beets (straight-cut beets may be substituted, but the crinkle type absorbs the flavor better)
  • 1/3 cup sugar
  • 3 tablespoons cider vinegar
  • 1 onion, thinly sliced (optional)

Directions

  1. 1
    Drain juice from the canned beets into a saucepan and set beets aside. Add sugar and vinegar to juice and bring to a boil. Add the beets and bring to a boil again (be careful not to overcook the beets, as they will flake.) Remove from heat; add onions, if desired, now.
  2. 2
    Let sit at room temperature, about 2 hours, to cool down before chilling. Chill 8 hours or overnight.

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