Pickled Beets

Pickled Beets
Pickled beets are really easy to make yourself. All you need are some beets, vinegar, spices and a pair of rubber gloves!
  Serving: per 100g       Print   FavoriteLoading Add to My Favourites
  • 500 g (1 lb) fresh beets, gently washed
  • 500 ml (1 pint) malt vinegar
  • 2 tbsp sugar
Pickling Spice mix
  • 1 bay leaf
  • 2cm (1") cinnamon stick
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp peppercorns
  • 2 cloves
  1. Simmer the beets in water - 20 minutes for small beets, up to 40 minutes for large beets. Drain.
  2. While wearing a pair of rubber gloves, gently rub the beets to remove the outer skin. Slice the beets into 5mm (ΒΌ") thick slices.
  3. Simmer the vinegar and spices together gently for 30 minutes, then allow to cool for 10 minutes.
  4. Strain the vinegar to remove the spices and place in a clean pan. Add the sugar and bring back to the boil.
  5. Place the sliced beets in a clean, hot, sterile jar. Pour on the hot vinegar to almost fill the jar.
  6. Put on a sterile lid, close tight then allow to cool before labelling.
Titli's Tips
Leave to mature for about 3 weeks before eating.

You can also use white vinegar or cider vinegar for this. If you use pre-spiced vinegar you don't need to use the spices in this recipe.

Pickled beets are delicious with salads or on sandwiches, especially cold poultry or cheese sandwiches.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 65.0 3%
Calories from Fat 0
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Unsaturated Fat 0.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 16.3g 5%
Dietary Fibre 2.6g 10%
Sugars 0.0g
Protein 0.8g 1%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.