Pickled yellow beets

Savour the delicious flavours of summer by creating your own pickled vegetables with this recipe from Claire Tansey.

Savour the delicious flavours of summer by creating your own pickled vegetables with this recipe from Claire Tansey.

Pickled yellow beets

Ingredients:

  • 1.3 kg yellow or red beets, peeled and thinly sliced (about 6 medium beets)
  • 2 1/2 cups rice vinegar
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups water
  • 4 star anise

Directions: 

Pack beet slices into 4 2-cup glass jars.

Boil vinegar with sugar, water and anise in a saucepan, until sugar is dissolved, about 2 min. Let cool for 10 min. Pour vinegar mixture into jars. Add a star anise to each jar and cover with lids. Let cool completely and refrigerate up to 2 weeks.

Makes 4 2-cup jars | Per 1/4 cup 31 calories, 1 g protein, 8 g carbs, 1g fibre, 25 mg sodium

Prep Tip: Use a mandoline to slice raw beets into evenly thin rounds.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine

Photo credit: Roberto Caruso