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Pickled Beets Using Cider Vinegar

Western.Chefs's picture
  Beets 2 Pound
  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Dry mustard 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 1 1⁄4 Cup (20 tbs)
  Onions 2 Medium, sliced (Optional)
  Celery seed 2 Teaspoon

1. Cook the beets in water to cover until tender. Drain, reserving one cup of the cooking water. Slip off the skins and slice.
2. Heat the vinegar and reserved cooking water to a boil. Mix the mustard, salt and sugar. Add to the vinegar and let boil again.
3. Arrange the beets and onions in layers in clean canning jars. Add the celery seed and cover with the hot vinegar mixture. Seal, cool and store in the refrigerator. Let stand a few days before using. They will keep for weeks in refrigerator.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1607 Calories from Fat 36

% Daily Value*

Total Fat 6 g9.2%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1721.6 mg71.7%

Total Carbohydrates 371 g123.5%

Dietary Fiber 31.5 g126.2%

Sugars 324.2 g

Protein 21 g41.6%

Vitamin A 6.2% Vitamin C 111%

Calcium 42.3% Iron 75.1%

*Based on a 2000 Calorie diet

Pickled Beets Using Cider Vinegar Recipe