1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 298g Recipe makes 2 cups) |
||
| Calories 119 | ||
| Calories from Fat 5 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.6g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 432mg | 18% | |
| Potassium 606mg | 17% | |
| Total Carbohydrate 25.6g | 8% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 20.5g | ||
| Protein 3.0g | 5% | |
Spicy Pickled Beets
By: Derf
Mar 31, 2002
We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association
2 cups
Ingredients
- 2 cups sliced cooked small beets
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon brown sugar
- 2 teaspoons whole cloves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Directions
1
Place beets in a sterilized jar.2
Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.3
Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.4
(Remove cloves after 3 days.) Store in refigerator up to 2 months.5
Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Spicy Pickled Beets recipes
Browse similar recipes by category
- Course > Appetizers
- Course > Condiments, etc.
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > North American > Canadian > British Columbian
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings
- Preparation > Technique > Canning
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Picnic
- Occasion > Everyday
- Dietary > Diabetic
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: mama's kitchen
On Oct 2, 2005
Easy and yum! I had to use canned beets but this recipe made them taste like fresh! Thanks Derf!
From: Sue L
On Sep 15, 2002
Wow! I tasted these after 12 hours and they already got a 5-star out of me! (I imagine in a few days they'll have a 10-star!) No! Wait! They won't last that long! I did tie my cloves in a piece of cheesecloth so I wouldn't have to sit with a fishing pole and go fishing for them all day in a few days. One yank of the string and they're gone! I just promise not to yank too hard and stain my clothes with beet juice! LOL! Thanks, Dorothy, you've got a real winner here!
From: Leda M
On Jan 21, 2007
For canning and long term storage, use a small stick of cinnamon rather than ground and reduce the cloves to just two per pint jar. I used red wine vinegar instead of white to play up the red of the beets.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved