Pickled Beets Recipe | Nutritional Therapy for IBD

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Recipes

Pickled Beets

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Ingredients

1 gallon small beets

2 TBSP allspice

2 sticks cinnamon, 2 inches long

1½ quarts vinegar

½ cup honey

2176 grams small beets

2 TBSP allspice

2 sticks cinnamon, 2 inches long

1½ quarts vinegar

½ cup honey

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Cook beets with roots and about 2 inches of stem left on in water to cover.
When tender, dip beets in cold water and slip off skins.
If beets are very small, keep whole; if not, slice thickly or cut in quarters.
Put beets in large enamel or stainless steel pot.
Combine the allspice, cinnamon, and vinegar, pour over beets, and bring to a boil.
Add honey.
Pack into hot, scalded pint jars.
Cover beets with boiling syrup, leaving ¼-inch (0.6-cm) headspace.
Seal and process 10 minutes in a boiling-water bath.