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Pickled Beets

  • Yield: 2 cups 1x


  • 8 medium fresh beets (peeled and sliced)
  • 1 cup white vinegar
  • 1/2 cup white sugar
  • 1 1/2 tsp whole cloves
  • 1 1/2 tsp whole allspice
  • 1 tsp dried rosemary
  • 1 tsp whole black peppercorns
  • 1/2 tsp salt


  1. Place a steamer basket in a medium saucepan and fill with water to just below the basket.
  2. Bring the water to a boil, place the beets in the steamer basket and cover.
  3. Steam for 15-20 minutes, until just tender but not soft.
  4. Remove from heat and chill to stop the cooking.
  5. Place the beets in a clean mason jar.
  6. In a small, nonreactive saucepan, combine vinegar, suagar, cloves, allspice, salt, rosemary, and peppercorns.
  7. Bring to a boil for 5 minutes.
  8. Remove from heat and pour over the beets.
  9. Allow to cool and store in the refrigerator.




  • Serving Size: 1/4 cup
  • Calories: 67
  • Fat: 0.21 g
  • Carbohydrates: 14.68 g
  • Protein: 1.38 g
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