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Fresh Pickled Beets

the.instructor's picture
  Beets 1 1⁄2 Pound, untrimmed (4 small, about 2 1/2-in. diameter)
  Water 1 1⁄2 Cup (24 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon

Trim tops and roots from beets.
Reserve tender leaves for another use or discard.
Peel beets.
In a 1 1/2- to 2-quart pan, combine water, vinegar, and sugar.
Bring to a boil.
Add beets; cover and simmer, turning often, until tender when pierced, 30 to 45 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 420 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.8%

Saturated Fat 0.18 g0.92%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 535.5 mg22.3%

Total Carbohydrates 95 g31.7%

Dietary Fiber 19.1 g76.2%

Sugars 76 g

Protein 11 g22%

Vitamin A 4.5% Vitamin C 56.1%

Calcium 11.3% Iron 31.8%

*Based on a 2000 Calorie diet

Fresh Pickled Beets Recipe