15-Minute Pickled Beets (Kitchen Hack Version)

I love my mom’s pickled beets, but I don’t always want to go through the fuss of making a batch. This recipe takes about as much time as boiling water! No special equipment needed. The hardest part is waiting for the beets to become infused with flavor.

Step: 1

Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.

Step: 2

Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.

Step: 3

Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.

Step: 4

Refrigerate beets for 2 to 3 days before serving.

Per Serving: 68 calories; protein 0.3g; carbohydrates 17.4g; sodium 148.7mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .