Easy Pickled Beets
Easy and Delicious!
Servings 6 servings
- 8 medium beets
- 1 cup white vinegar
- 1/2 cup sugar
- 1 1/2 teaspoons whole cloves
- 1 1/2 teaspoons whole allspice
- 1 1/2 teaspoons whole peppercorns
- 1/2 teaspoon salt
Remove and discard greens and all but 1/2 inch of the stems from beets.
Cook beets in boiling water until tender; drain and cool.
Peel and slice beets; place in a large glass bowl and set aside.
In a small saucepan, combine vinegar, sugar, and spices. Bring mixture to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 2 hours.
Place beets in glass jars, top off with some of the liquid, cover with tight fitting lids.
Store in refrigerator.
Serving: 1g | Calories: 176kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 373mg | Potassium: 764mg | Fiber: 7g | Sugar: 32g | Vitamin A: 75IU | Vitamin C: 11.6mg | Calcium: 52mg | Iron: 2mg