Pickled Beet Recipe

REFRIGERATOR PICKLED BEETS

SMALL BATCH
• 1/4 cup water
• 1/4 cup apple cider vinegar or white vinegar
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• Pinch black pepper

• 1 15-ounce can beets, preferably small beets (see TIPS)

LARGE BATCH
• 1 cup (220g) water
• 1 cup (230g) apple cider vinegar or white vinegar
• 1/2 cup (100g) sugar
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• Pinch of cloves, optional

• 4 or 5 15-ounce cans of beets, preferably small beets

In a saucepan, bring the water, vinegar, sugar, salt, pepper and cloves to a boil.

While the pickling liquid heats, drain the beets. If the beets are large, cut into bite-size pieces, irregular chunks are better than even slices (see TIPS). Place the beets in a large glass container with a lid (see TIPS). Pour the hot liquid over the beets. Let cool, then cover and refrigerate for at least 24 hours before serving, up-ending every so often if the beets aren’t completely submersed.

NUTRITION INFORMATION Per small beet/per 3.5 beets (assumes half the pickling liquid is absorbed by the beets): 10/36 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 58/205mg Sodium; 2/8g Carb; 0/1g Fiber; 2/7g Sugar; 0/1g Protein. WEIGHT WATCHERS WW Old Points 0/.5, WW PointsPlus 0/1 CALORIE COUNTERS 100-calorie serving, 10 beets; 50-calorie serving, 5 beets.