Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Quick-Pickled Spiced Beets
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- Level: Easy
- Total: 6 hr 40 min (includes chilling time)
- Active: 10 min
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 42
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 209 mg
No need to break out grandma’s canning jars for these pickled beets! This quick-pickle has all the nostalgic vibes of the classic without any of the fussiness. The juniper berries and cloves provide warmth and spice. Serve them up with a salad or use some of that brine to liven up some hard-boiled eggs. Their versatility is endless!
- Level: Easy
- Total: 6 hr 40 min (includes chilling time)
- Active: 10 min
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 42
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 209 mg
Ingredients
Directions
Special equipment:
a 1-quart jar- Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
- Add the vinegar, sugar, juniper berries and cloves and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
- Pack the beets into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.
