Easy Pickled Beets
Pickled beets are a quick and easy preservation recipe with fresh beets and shallots in a brine made from maple syrup, peppercorns and red wine vinegar.
Servings: 2 cups
Calories: 105kcal
Ingredients
- 1 1/2 cups thinly sliced red beets preferably small
- 1/2 cup thinly sliced shallot about 1 small
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tablespoon maple syrup
- 1 teaspoon pink peppercorn or black
- 1 garlic clove thinly sliced
- 2 - 3 cardamom pods
- 1 cinnamon stick
- 1 teaspoon salt
Instructions
- Thinly slice the beets and shallots using a mandolin slicer. Add them to a small sauce pan and cover them with water. Bring the water to a boil, cover and reduce to simmer for 5 - 10 minutes until the beets have softened.
- Strain the beets and shallots, then transfer them into a wide mouth mason jar.
- Add vinegar, water, syrup and spices into the sauce pan. Bring to a boil then reduce to simmer for 5 minutes.
- Pour the warm brine into the jar with the veggies, close the lid and let sit on the counter until it reaches room temperature. Then transfer it to the fridge and allow to pickle for at least 4 hours.
Video
Nutrition
Calories: 105kcal | Carbohydrates: 22g | Protein: 2g | Sodium: 1252mg | Potassium: 440mg | Fiber: 5g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 6.1mg | Calcium: 66mg | Iron: 1.9mg