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Recipe

Wine-Pickled Beets

Scott Phillips

Yield: Yields about 1-1/4 quarts

These beautiful purple pickles are tangy and sweet, with an intriguing bit of spice and a hint of crunch. Sweet and aromatic, they are low on salt, but still have tons of flavor.

Ingredients

  • 2 lb. trimmed red beets (about 5 medium)
  • 1 cup dry red wine, such as Cabernet Sauvignon
  • 3/4 cup red wine vinegar
  • 1/2 cup fresh orange juice
  • 1/4 cup granulated sugar
  • 4 whole allspice berries
  • 2 whole cloves
  • 1 tsp. kosher salt

Nutritional Information

      Nutritional Sample Size Per 1/2 cup
      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): 105
      Carbohydrates (g): 12
      Fiber (g): 2
      Protein (g): 2

Preparation

  • Put the beets in a 4-quart pot, add water to cover, and bring to a boil. Turn the heat down and simmer until the beets are crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle.
  • Peel and halve the beets. Slice crosswise 1/4 inch thick and distribute among three 1-pint jars or other sealable nonreactive containers.
  • In a 2- to 3-quart nonreactive saucepan, bring the wine, vinegar, orange juice, sugar, allspice, cloves, and salt to a simmer over medium heat, stirring until the sugar dissolves, 3 to 5 minutes.
  • Pour the liquid over the beets to cover. Let sit, uncovered, at room temperature for 2 hours to cool and pickle the beets. Serve, or cover and refrigerate until ready to serve.

Make Ahead Tips

The pickles can be refrigerated in a covered container for up to 6 weeks

Reviews

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Reviews

  • User avater
    Pielove | 05/23/2014

    These are great pickled beets-- My husband said they taste better than his grandmother's pickled beets, with a larger "dynamic range" of flavor, a compelling sweet-sour taste, and a bit of spice. Also, since they're not canned, they stay crunchy. Best way to eat your beets, ever.

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