Pickled yellow beets
By Chatelaine
* PLUS 10 minutes cooling time
Pickled yellow beets recipe
Say hello to delicious small-batch preserves that take just minutes to make! Capture all the brightest flavours of the summer harvest and use them to make any dish extraordinary.
Ingredients
-
6
medium yellow or red
beets
, peeled and thinly sliced, about 1.3 kg
-
2 1/2 cups
rice
vinegar
-
1 1/4 cups
granulated sugar
-
1 1/4 cups
water
-
4
star anise
Instructions
- PACK beet slices into 4 500-mL glass jars.
- BOIL vinegar with sugar, water and star anise in a saucepan, until sugar is dissolved, about 2 min. Let cool for 10 min. Pour vinegar mixture into jars. Add a star anise to each jar and cover with lids. Let cool completely and refrigerate up to 2 weeks.
Nutrition (per ¼ cup)
- Calories
- 31,
- Protein
- 1 g,
- Carbohydrates
- 8 g,
- Fibre
- 1 g,
- Sodium
- 25 mg.
Prep Tip: Use a mandoline to slice raw beets into evenly thin rounds.
