Pickled beets
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound beets, tops trimmed but leaving one inch of stem intact
- Salt to taste, if desired
- ¼cup red-wine vinegar
- 2tablespoons sugar
- 2whole cloves
Nutritional analysis per serving (4 servings)
64 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 1 gram protein; 247 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the beets in a saucepan and add water to cover and salt to taste. Bring to the boil and let cook about 25 to 45 minutes or until tender. Cooking time will depend on the age and size of the beets. Drain the beets.
- Step 2
Bring the vinegar, sugar and cloves to the boil in a small saucepan. Simmer five minutes.
- Step 3
Peel the beets and cut them into half-inch-thick slices. Pour the vinegar mixture over the beets and let stand until cool.
Private Notes
Comments
I thought that 'pickled' foods were brined? I'm trying to find a recipe to make the shredded pickled beets (or while baby beets) that my Ukrainian grandmother used to make.
The ones in this dbase seem to be more like canning, using vinegar. Does pickling the beets require that they first be boiled? Or simply brined while raw like dill pickles? (ANd do the beet pickles in this recipe have the same probiotic qualities as brined pickles?). Thank you.
I was wondering why not cut off the beet stems before cooking and then what do you do with them. According to another Craig Claiborne cookbook: “if the beets are cut, the color will drain from them as they cook.” And then obviously discard the stems.
Not exactly "pickled" beets but really good, especially for garden-fresh beets. Sugar and vinegar caramelized in a couple of seconds so I added water and simmered until I had melted the caramel and had something to pour over the beets.
I was wondering why not cut off the beet stems before cooking and then what do you do with them. According to another Craig Claiborne cookbook: “if the beets are cut, the color will drain from them as they cook.” And then obviously discard the stems.
Roasted beets in oven. Flavor OK but not enough liquid to cover beets.
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