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Pickled Beets

Ingredients
- ½ lb red beets, cooked and peeled
- ½ cup water
- ½ cup apple cider vinegar
- ¼ cup sugar or zero-calorie sweetener
- ½ tbsp The Spice Hunter Gourmet Malabar Black Peppercorns 
- ½ tbsp

The Spice Hunter Gourmet Whole Penang Cloves 
- ½ tbsp

The Spice Hunter Gourmet Whole Jamaican Allspice
- 1 The Spice Hunter Indonesian Cinnamon Stick

Instructions:
1. In a small saucepan, bring water, apple cider vinegar, sugar, peppercorns, cloves, allspice, and cinnamon stick to a boil. Allow mixture to simmer for 5 minutes.
2. While the pickling mixture is boiling, roughly chop beets into bite-size pieces. Place into a 16 oz airtight jar.
3. Carefully pour the hot mixture over the beets. Allow the to cool before sealing the jar and refrigerating overnight or for a minimum of 12 hours.
4. Drain beets and remove the spices before serving. Enjoy with fresh microgreens and toasted walnuts!

Notes:
To store, place drained beets back in the jar with the pickling juice (spices removed) and store in fridge for up to 7 days.

 

Recipe courtesy of Athletic Recipes