Healthy Pickled Beets

These pickled beets are quick and easy to prepare. They are much better than those marinated beets you get in salad bars.

Ingredients

  • 1 10 lb (4.5 kg) bag of beets
  • 625 ml (2 1/2 cups) vinegar
  • 180 ml (3/4 cup) of water
  • 375 ml (1 1/2 cups) brown sugar

Directions

  1. Brush the beets, keeping the peel and a piece of stem. Separate large beets from small ones.
  2. Place large beets in a large saucepan and small beets in another saucepan. Fill both pans with water and bring to a boil. Cook over low heat until tender, 1 hour and 30 minutes for large beets and 1 hour for small beets. Remove from heat. Drain and let cool.
  3. Beets can also be cooked in a pressure cooker (Presto) in a little water (2 cm – 3/4 inch). It takes 20 minutes for large beets and 15 minutes for small beets.
  4. Put on gloves to peel and slice or dice the beets.
  5. Place beets in Mason jars that have been warmed in the oven at 65°C (150°F).
  6. For marinade, bring vinegar, water, and brown sugar to a boil. Boil for 5 minutes.
  7. Pour the boiling liquid into the jars and immediately seal the lids.

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