Easy Pickled Beets

The Shakers often pickled produce to preserve it. Just six ingredients go into a sweet-and-sour side. Use a mix of red and golden beets, if you like. You'll need to double this recipe for the "Gracious Plenty" menu.

Yield: 4 servings (serving size: about 1/2 cup)

Ingredients

• 1  pound  small beets (about 7 beets)
• 1/2  cup  white vinegar
• 1/4  cup  sugar
• 1/4  teaspoon  salt
• 1/2  teaspoon  black peppercorns
• 2  bay leaves

Preparation

1. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.

2. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

Nutritional Information

Calories:

81 (1% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

1.2g

Carbohydrate:

19.8g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

0.6mg

Sodium:

207mg

Calcium:

13mg