Spiced Pickled Beets

Name: Spiced Pickled Beets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 907 grams to 9 medium-small beets, trimmed and scrubbed (about; 1 teaspoon black peppercorns; 2 Tbs olive or canola oil; 1 teaspoon fennel seeds; 2 Tbs kosher salt; 79 milliliters light brown sugar; 1 small One-half red onion, thinly sliced lengthwise; 237 milliliters red-wine vinegar; 1 teaspoons whole allspice; 1 teaspoon yellow mustard seeds

You can never have too many side dish recipes, so give Spiced Pickled Beets a try. This recipe serves 3. Watching your figure? This gluten free and vegan recipe has 354 calories, 6g of protein, and 10g of fat per serving. If you have to 9 medium-small beets, brown sugar, canolan oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oven to 400F.

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Oven

Put the beets in a glass baking dish (8x8-inch works well).

Ingredients you will need

Beet

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Glass Baking Pan

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.

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Beet

Water

Cooking Oil

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Aluminum Foil

Frying Pan

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).

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Beet

Dry Seasoning Rub

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Cutting Board

Paper Towels

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.

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Beet

Water

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Measuring Cup

Sauce Pan

Bowl

Pour the hot brine over the beets.

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Beet

Brine

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.

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Beet

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.

Ingredients you will need

Pickles