= Makes: 6 servings
= Serving size: 4 ounces
= Active time: 10 minutes
= Total time: 1 hour
Canned beats do a great disservice to nutrition, yuck. Everybody hates beets until they’ve had these pickled beets. They can last for up to two months in the fridge, but they don’t even last a week in my house.
Ingredients
1½ pounds beets, rinsed and chopped into 1-inch pieces
1 cup apple cider vinegar
2 cups water
1 teaspoon salt
1 bay leaf
4 cloves garlic, peeled
6 sprigs fresh thyme
5 whole peppercorns
Place the beets, cider vinegar, water, salt, bay leaf, garlic, thyme, and peppercorns in a 2-quart stainless steel pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and let the beets simmer until fork tender but not mushy, about 35 to 40 minutes. Chill in the cooking liquid. Serve the beets room temperature or cold.
Stored in an airtight container, the beets will keep for up to one month in the refrigerator. Pickled beets do not freeze well.
VARIATION:
• Use red or golden beets.
GOES WELL WITH:
• Brisket
• Salad
• Just for a snack
• Sliced cheese, as a starter
Per serving: Calories 35, Calories from Fat 0, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 400mg (17% DV), Carbohydrates 7g (2% DV), Dietary Fiber 2g (8% DV), Sugars 4g, Protein 1g, Added Sugars: 0g, Vitamin A 0%, Vitamin C 8%, Calcium 2%, Iron 4%.