Pickled Beets
Pickled Beets Recipe - Easy and Flavorful - Ingredients: beets, vinegar, salt, onion
Introduction
Pickled beets are a delicious and tangy side dish that can be enjoyed on their own or added to salads and sandwiches. The combination of sweet beets and tangy vinegar creates a unique flavor profile that is sure to please your taste buds.
History
Pickled beets have been enjoyed for centuries, with recipes dating back to ancient times. The process of pickling was originally used as a way to preserve food for long periods of time, allowing people to enjoy their favorite fruits and vegetables year-round.
Ingredients
How to prepare
- Place the ingredients in a large flat bowl along with the cooking liquid.
- Add 2 tbsp of vinegar, salt, and pepper.
- Thinly slice 1 onion.
- Mix everything together and let it set in the refrigerator for a few hours (you can make it ahead and store it in a canning jar).
- Make sure to use it within a week.
Variations
- Add sliced garlic or fresh herbs such as dill or parsley for additional flavor.
- Use different types of vinegar, such as apple cider or balsamic, to create unique flavor profiles.
Cooking Tips & Tricks
When slicing the beets, make sure to do so thinly to ensure that they absorb the pickling liquid evenly.
- For a stronger flavor, you can add additional spices such as cloves, cinnamon, or ginger to the pickling liquid.
- Be sure to use a non-reactive bowl or jar when pickling the beets to prevent any metallic flavors from developing.
Serving Suggestions
Pickled beets can be enjoyed on their own as a side dish, or added to salads, sandwiches, and wraps for an extra burst of flavor.
Cooking Techniques
Pickled beets are typically made by combining sliced beets with vinegar, salt, and pepper, and allowing them to marinate in the refrigerator for a few hours.
Ingredient Substitutions
If you prefer fresh beets, you can cook and slice them yourself instead of using canned beets.
Make Ahead Tips
Pickled beets can be made ahead of time and stored in the refrigerator for up to a week.
Presentation Ideas
Serve pickled beets in a small bowl or jar for a rustic and colorful presentation.
Pairing Recommendations
Pickled beets pair well with grilled meats, roasted vegetables, and creamy cheeses.
Storage and Reheating Instructions
Store pickled beets in an airtight container in the refrigerator for up to a week. They can be enjoyed cold or at room temperature.
Nutrition Information
Calories per serving
Each serving of pickled beets contains approximately 50 calories.
Carbohydrates
Each serving of pickled beets contains approximately 10 grams of carbohydrates.
Fats
Pickled beets are low in fat, with less than 1 gram of fat per serving.
Proteins
There is minimal protein in pickled beets, with less than 1 gram per serving.
Vitamins and minerals
Pickled beets are a good source of vitamins and minerals, including vitamin C, potassium, and folate.
Alergens
Pickled beets are typically allergen-free, but be sure to check the ingredients for any potential allergens.
Summary
Pickled beets are a low-calorie, flavorful side dish that is packed with vitamins and minerals.
Summary
Pickled beets are a versatile and flavorful side dish that can be enjoyed in a variety of ways. With their tangy flavor and vibrant color, they are sure to be a hit at your next meal.
How did I get this recipe?
The memory of finding this recipe for the first time is still fresh in my mind. It was a rainy afternoon in the small town of Maplewood, and I was visiting my dear friend Margaret. Margaret was known throughout the town for her delicious pickled beets, and I was determined to learn her secret recipe.
As soon as I stepped into Margaret's cozy kitchen, I was greeted by the warm aroma of spices and vinegar. Margaret smiled at me and said, "I've been waiting for you to come over so I can teach you how to make my famous pickled beets."
I eagerly rolled up my sleeves and prepared myself for a day of cooking and learning. Margaret began by showing me how to select the freshest beets from the market. She taught me to look for beets that were firm, with smooth skin and vibrant colors.
Next, Margaret showed me how to prepare the beets for pickling. She carefully peeled and sliced the beets into uniform pieces, explaining that this was essential for ensuring even pickling. As she worked, Margaret shared stories of her own grandmother, who had passed down the recipe to her many years ago.
Once the beets were sliced and ready, Margaret began to make the pickling liquid. She combined vinegar, sugar, and spices in a large pot, bringing the mixture to a boil. The scent that filled the kitchen was intoxicating, a perfect blend of tangy vinegar and sweet spices.
As the pickling liquid simmered, Margaret carefully packed the sliced beets into sterilized jars. She poured the hot liquid over the beets, ensuring that each jar was filled to the brim. Finally, she sealed the jars tightly and set them aside to cool.
As we waited for the pickled beets to cool, Margaret poured us each a cup of tea and we sat at her kitchen table, reminiscing about old times. She told me stories of her childhood, of the farm where she grew up, and of the many recipes she had learned from her family.
When the pickled beets were finally ready, Margaret opened a jar and offered me a taste. The beets were tender and tangy, with just the right amount of sweetness. I couldn't believe how delicious they were, and I knew that I had to learn how to make them for myself.
Margaret generously shared her recipe with me, writing it down on a yellowed index card with her elegant cursive handwriting. She gave me a jar of pickled beets to take home, along with a promise to always be there if I needed help or advice.
I left Margaret's house that day feeling inspired and grateful for the opportunity to learn from such a talented cook. Over the years, I have continued to make Margaret's pickled beets, sharing them with friends and family at every opportunity.
Whenever I make a batch of pickled beets, I think of Margaret and the rainy afternoon we spent together in her kitchen. Her recipe has become a cherished tradition in my own family, a reminder of the power of friendship and the joy of sharing food with loved ones.
And so, as I stand in my own kitchen, slicing beets and simmering pickling liquid, I am grateful for the memories that Margaret's recipe has brought into my life. The scent of vinegar and spices fills the air, and I know that with each jar of pickled beets I make, I am honoring the legacy of a dear friend and passing on a delicious tradition to the next generation.