Pickled Beets
Servings: 8 servings
Calories: 57cal
Ingredients
- 4 red beets or any color of your choosing
- olive oil for rubbing beets
- 1 cup white vinegar or apple cider vinegar
- ⅓ cup granulated sugar
- 1 teaspoon Kosher salt
- ¼ teaspoon dry ground mustard
- 5 whole peppercorns
Instructions
- Preheat oven to 400 degrees F.
- Prep the beets by removing the greens and scrubbing them free of dirt.
- Rub the beets with olive oil and wrap all 4 beets in a large pieces of foil.
- Place foil packet on a baking sheet and roast in the preheated oven for 1 hour or until fork tender.
- Allow them to cool slightly and begin peeling the skin off the beets.
- Thinly slice the beets and place them in a wide mouth mason jar.
- In a small skillet, combine vinegar, sugar, kosher salt, ground mustard, peppercorns, and cloves.
- Bring brine to a boil, boil for 5 minutes.
- Pour brine over the top of the beets in the mason jar.
- Refrigerate for at least 1 hour before serving (or as long as 24 hours).
Notes
- Beets can be stored in the refrigerator for up to 6 weeks.
- We recommend chilling the pickled beets in the refrigerator for 8 hours for best results before consuming, however, you can enjoy them as soon as 1 hour after chilling.
Nutrition
Serving: 1serving | Calories: 57cal | Carbohydrates: 13g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 324mg | Potassium: 143mg | Fiber: 1g | Sugar: 11g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg
