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
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Photo credit: Roberto Caruso