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Recipe

Spiced Pickled Beets

Scott Phillips

Yield: Yields about 3 pints.

Believe it or not, sliced pickled beets are great on a hamburger. In fact, in Australia pickled beets and even a fried egg are often served atop a burger. But if a beet burger isn’t your thing, they’re also nice in salads or sautéed in butter as a side dish.

Ingredients

  • 8 to 9 medium-small beets, trimmed and scrubbed (about 2-1/4 lb.)
  • 2 Tbs. olive or canola oil
  • 1-1/2 cups red-wine vinegar
  • One-half small red onion, thinly sliced lengthwise
  • 1/3 cup light brown sugar
  • 2 Tbs. kosher salt
  • 1 tsp. yellow mustard seeds
  • 1 tsp. fennel seeds
  • 1 tsp. black peppercorns
  • 1/2 tsp. whole allspice

Nutritional Information

      Nutritional Sample Size based on 4 oz. serving
      Calories (kcal) : 60
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 300
      Carbohydrates (g): 14
      Fiber (g): 2
      Protein (g): 2

Preparation

  • Heat the oven to 400°F. Put the beets in a glass baking dish (8×8-inch works well). Drizzle them with the oil and 2 Tbs. water. Seal the pan tightly with aluminum foil and roast the beets until just soft enough to pierce with a fork, 50 to 55 min. Transfer the beets to a cutting board. When cool enough to touch, rub off their skins with paper towels and quarter them lengthwise (or cut them into sixths if they seem large).
  • Put the remaining ingredients and 3/4 cup water in a small saucepan. Bring to a boil.
  • If quick pickling, pack the beets in a 2-qt. heat-resistant glass bowl or measuring cup. Pour the hot brine over the beets. Let cool to room temperature and then cover and refrigerate for at least 2 and up to 14 days.
  • If canning, pack the beets into clean, hot pint jars. Pour the hot brine over the beets, leaving 1/2-inch headspace. If you have extra brine, strain it and distribute the solids among the jars. Process for 10 minutes, following the directions in our “Canning Basics” guide. Store the pickles for at least 2 but preferably 7 days (or longer) before opening. Refrigerate after opening.

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