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