Low Fat Pickled Beetroot
Discover the vibrant flavors of Low Fat Pickled Beetroot, a simple yet impressive recipe that transforms fresh beetroots into a tangy, aromatic delight. This heart-healthy pickling method combines earthy beetroot slices with a perfectly balanced brine of white vinegar, water, and a hint of sweetness from granulated sugar, enhanced by a symphony of spices like peppercorns, cloves, mustard seeds, and fragrant bay leaves. With just 15 minutes of hands-on prep and a total cook time of 60 minutes, this low-fat, nutrient-rich recipe is as quick as it is rewarding. Perfect for salads, sandwiches, or as a colorful side dish, these pickled beets promise a punch of flavor while being low in calories and high in antioxidants. Make a batch today to enjoy this deliciously tangy treat for up to three weeks!
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Ingredients
- 1000 grams fresh beetroots
- 400 milliliters white vinegar
- 300 milliliters water
- 100 grams granulated sugar
- 15 grams salt
- 5 grams black peppercorns
- 3 pieces bay leaves
- 5 grams mustard seeds
- 3 pieces cloves
Directions
Step 1
Thoroughly wash the beetroots to remove any dirt. Do not peel them yet as this helps to retain their vibrant color during cooking.
Step 2
Place the beetroots in a large pot and cover them with water. Bring to a boil and reduce to a simmer. Cook until the beetroots are tender, approximately 45-60 minutes depending on their size.
Step 3
Once cooked, drain the beetroots and allow them to cool slightly until they are safe to handle. Use gloves to prevent staining your hands.
Step 4
Peel the beetroots by gently rubbing the skins off with your hands or using a small knife. Slice the beetroots into evenly sized rounds or wedges, based on preference.
Step 5
In a separate saucepan, combine the white vinegar, water, sugar, and salt. Add the black peppercorns, bay leaves, mustard seeds, and cloves to the mixture.
Step 6
Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely.
Step 7
Place the sliced beetroots into sterilized jars, packing them tightly but ensuring there's room for the liquid.
Step 8
Pour the hot vinegar mixture over the beetroots, ensuring they are fully submerged, and leave about 1/2 inch of headspace at the top of each jar.
Step 9
Seal the jars with sterilized lids. Let cool to room temperature, then store in the refrigerator.
Step 10
Allow the beetroots to pickle for at least 24 hours before serving for optimal flavor. They can be stored in the refrigerator for up to 3 weeks.
Nutrition Facts
| Serving size | (1840.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 942.0 |
| Total Fat 4.4g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 6714.8mg | 0% |
| Total Carbohydrate 205.8g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 168.2g | |
| Protein 18.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 296.2mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 3723.7mg | 0% |
Source of Calories