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Orange-Pickled Beets Recipe | |
Vegetable | |
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Ingredients:
20 1 1/4-inch-diameter fresh beets without tops(use red, 'Chioggia', golden, or white beets)3/4 cup distilled vinegar 1/2 cup sugar 1/3 cup water 1/2 teaspoon salt 6 whole cloves 1 4-inch cinnamon stick Peel of 1 large navel orange 1/2 cup orange juice
Directions:
1. In a 4-quart saucepan, heat beets and enough water to cover to boiling over high heat. Reduce heat to low, cover, and cook beets until fork-tender---35 to 45 minutes.2. Meanwhile, prepare pickling syrup:In 1-quart saucepan, heat vinegar, sugar, water, salt, cloves, cinnamon stick, and orange peel to boiling over high heat, stirring once to dissolve sugar. Reduce heat to low; simmer 5 minutes. Remove and discard cloves, cinnamon, and orange peel. Stir orange juice into mixture and heat to simmering. 3. Meanwhile, wash and rinse one 1-quart or two 1-pint jars and their caps. Drain beets, then rinse with cold water. Cool beets until easy to handle. Peel beets and pack into jar(s); add pickling syrup to cover beets. Cover jar(s) and refrigerate at least 1 week before serving. They'll keep at least 4 weeks from bottling time. Nutrition Information per beet:
protein:.5 gram; fat: 0; carbohydrate: 9 grams; fiber: 1 gram; sodium: 76 milligrams; cholesterol: 0; calories: 38."
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