Pickled Golden Beets

Name: Pickled Golden Beets
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 3
Cuisine: Global
Ingredients: 3 Tbsps pickling spice, divided; 473 milliliters apple cider vinegar; 907 grams golden beets, boiled, peeled and sliced; 2 Tbsps pickling salt; 473 milliliters water

You can never have too many side dish recipes, so give Pickled Golden Beets a try. This gluten free, dairy free, and whole 30 recipe serves 3. One serving contains 203 calories, 6g of protein, and 1g of fat. If you have water, pickling spice, pickling salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 48 hours.

Instructions

Prepare a boiling water bath canner and 3 pint jars.

Ingredients you will need

Water

Place 3 new canning lids in a small saucepan and bring to a gentle simmer.

Equipment you will use

Sauce Pan

Combine vinegar, water and salt in a small saucepan and bring to a boil.

Ingredients you will need

Vinegar

Water

Salt

Equipment you will use

Sauce Pan

Divide pickling spice between the three jars.

Pack the beets into the jars and top with hot brine, leaving 1/2 inch headspace.

Ingredients you will need

Beet

Brine

Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

Ingredients you will need

Brine

Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).

Ingredients you will need

Water

Equipment you will use

Kitchen Timer

When time is up, remove jars from canner and let cool on a folded kitchen towel.

Equipment you will use

Kitchen Towels

When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.

Store jars in a cool, dark place. They are ready to eat with in 48 hours, but can be kept up to one year.