Pickled Beets Directions:
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Wash the beets using a soft brush, keeping the tops and tails intact.
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In a large pot, cover the beets with water and bring to a boil. Simmer until skins slip off easily.
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Transfer beets to ice water to cool. Drain, trim ends, peel, and slice into 1/2-inch thick rounds.
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Blanch the pearl onions in boiling water for 2 minutes. Drain and peel.
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Place all spice bag ingredients into a small piece of cheesecloth and tie tightly.
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In a large pot, combine vinegar, pickling salt, water, and sweetener. Stir to dissolve. Add the spice bag and bring to a boil. Simmer 5 minutes.
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Turn off heat and let steep for 20 minutes. Remove the spice bag and press to extract flavors.
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Add beets and onions to the marinade. Simmer for 5 minutes.
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Transfer beets and onions to sterilized jars, leaving 1 inch of headspace.
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Fill jars with marinade, leaving 1/2 inch of headspace. Seal and store per manufacturer’s instructions.
WW Points Calculation:
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Baby beets: 0
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White pearl onions: 0
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White vinegar: 0
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Pickling salt: 0
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Erythritol/monk fruit sweetener (0-calorie, 0-point): 0
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Water and spices: 0
Total Points: 0
Servings: 6
Per Serving: 0 points
Nutrition Information:
Calories: 25
Fat: 0 g
Protein: 1 g
Carbohydrates: 5 g
Sugar: 3 g (natural from beets)
Sodium: 390 mg
I'm waiting for your comments! Enjoy!
