Beetroot Pickle

Beetroot Pickle
Beets have pigments called betalains that are responsible for the beet's color. These pigments provide health benefits by functioning as antioxidants, lowering inflammation and reducing your risk of heart disease. Additionally, some types of fat- saturated and trans fat can promote an increased risk of heart diseases; fortunately pickled beets don’t contain these fats.  
3 ½ pounds beets, peeled and cut into 1/8 to ¼ inch thick slices (about11cups)
1 tbsp white vinegar
3 cups water
4 tbsp sea salt 
2 tbsp sugar 
How to prepare? 
Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil. Add about a third of the beet slices, cover, return to a boil and cook for 5 minutes. Use a slotted spoon to transfer the beets to the ice water to cool. Repeat with the two remaining batches of beets.
Drain the cooled beets and divide among 6 pint-size (2-cup)                      canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon of pickling spice to each jar.
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with the brine to within 1/2 inch of the rim, covering the beets completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Nutritive value per ¼ cup serving
  • Calorie- 19 kcal 
  • Protein- 1 g
  • Carbs-  4 g
  • Fat -     trace

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