1/1 Photo of Pickled Beets
Pickled beets are considered one of the "7 sours" that are frequently referred to in Eastern European countries. Do you know the others? Sauerkraut, garlic dill pickles, pickled herring, pickled plums, horseradish and marinated cukes. Posted for the Zaar World Tour 2005 Eastern Europe. These need to set for 24 hours before eating.
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Units: US | Metric
- 1In a 2 qt non reactive saucepan, combine all ingredient but the beets.
- 2Bring to a boil.
- 3Remove from heat and let cool while beets cook.
- 4Place beets ina large saucepan.
- 5Cover with cold water and bring to a boil.
- 6Cook at a slow boil until theya re tender, about 45 minutes to 1 hour.
- 8When cool enough to handle, slice thin.
- 9Discard bay leaf from marinade.
- 10Combine beets and marinade and pour into clean jars.
- 11Cap and refrigerate for 24 hours to let the flavors meld.
- 12Will keep indefinitely refirgerated.
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Nutritional Facts for Pickled Beets
Serving Size: 1 (1280 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 470.5
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 1288.8 mg
- Total Carbohydrate 103.2 g
- Dietary Fiber 18.2 g
- Sugars 85.0 g
- Protein 15.2 g
The following items or measurements are not included: