Directions:
- Trim green tops from beets, leaving 1 inch of stems attached (do not trim root end). Place beets in a large pot. Add water to cover by 2 inches. Boil until beets are tender, about 1 hour. Drain and rinse under cold water to cool. Peel and trim beets. Cut into quarters. Pack into a clean, hot 1-quart jar.
- Meanwhile, bring vinegar and remaining ingredients to a boil in a small saucepan over high heat, stirring until sugar is dissolved. Remove from heat, cover, and let syrup steep for 1 hour.
- Remove star anise from syrup and return to a boil over high heat. Pour syrup over beets, leaving 1/2 inch space on top. Shake to dislodge any air pockets. Wipe rim, seal, and process jar in a boiling water bath for 30 minutes. Allow at least a week to pickle before eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.27 Kcal (1747 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3202.59mg | 133% | |
| Potassium | 294.95mg | 6% | |
| Total Carbs | 65.29g | 22% | |
| Sugars | 60.56g | 242% | |
| Vitamin C | 1.8mg | 3% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 98.67 Kcal (413 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 757.33mg | 133% | |
| Potassium | 69.75mg | 6% | |
| Total Carbs | 15.44g | 22% | |
| Sugars | 14.32g | 242% | |
| Vitamin C | 0.4mg | 3% | |
| Calcium | 6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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