Zutaten für Pickled Red Beets
- 2 pounds Red Beets
- 1 cup Apple Cider Vinegar
- 1 cup Beet Juice
- 1/2 cup Granulated Sugar
- 1 teaspoon Salt
- 3-4 whole Cloves
- 1-2 Cinnamon Sticks
- 1/2 teaspoon whole Peppercorns
- 1/2 teaspoon whole Coriander Seeds
- 1/4 teaspoon whole Allspice berries
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Zubereitung von Pickled Red Beets
- Scrub beets thoroughly and remove the leafy tops.
- Place beets in a pot and cover with cold water by about 2 inches. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until a fork easily pierces through.
- Carefully remove beets from pot and transfer to a bowl of ice water to cool slightly. Once cool enough to handle, drain the cooking water, reserving 1 cup of the beet juice.
- Peel the beets and cut them into 1/2-inch thick slices or chunks.
- In a medium saucepan, combine the reserved beet juice, apple cider vinegar, granulated sugar, salt, peppercorns, coriander seeds, and allspice (if using).
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Reduce heat to a simmer and remove the whole peppercorns, coriander seeds, and allspice berries using a slotted spoon.
- Add the beet chunks to the saucepan. Return to a gentle boil, then reduce heat and simmer for 5-7 minutes to allow beets to absorb the flavors.
- Carefully ladle the pickled beets and their syrup into hot, sterilized jars, leaving 1/4-inch headspace at the top.
- Wipe jar rims clean and seal tightly with lids. Process in a boiling water bath for 10 minutes for safe storage (optional).
- Let the jars cool completely. Once cool, check that the seals are tight (lids should not flex). Store in a cool, dark place. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
125g
Fat
0g
Carbs
12g
