Easy Refrigerator Pickled Beets
Beets contain vitamin C, which helps heal cuts and wounds. It is a good source of fiber, which helps to maintain bowel function. Beets also contain folate, which is important for red blood cell production, disease prevention, and prevention of neural tube defects (birth defects).
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
- 1 cup apple cider vinegar
- ½ cup water
- ¼ cup sugar
- ¼ teaspoon salt
- 1 cinnamon stick
- ½ teaspoon whole cloves
- 2 cups sliced, cooked beets OR one 16-ounce can sliced beets, drained
Directions:
- Wash hands with soap and water.
- In a medium saucepan, combine vinegar, water, sugar, salt, cinnamon, and cloves. Bring to a boil.
- Add sliced beets and simmer for 3 minutes.
- Carefully transfer beets and liquid to a clean canning jar or a glass container with a tight-fitting lid. Discard the cinnamon stick.
- Close the jar tightly and transfer to the refrigerator. Refrigerate overnight before serving.
- Drain before serving. Serve on a sandwich, wrap, salad, charcuterie board, or as a side dish.
- Store leftovers in a sealed glass jar or container in the refrigerator for up to four weeks.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
