Pickled Beets With Star Anise – a delicious recipe with beets, red wine vinegar, red wine, sugar, kosher salt, star anise pods. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
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.
105
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 2 1/2 inch-diameter beets, 3/4 cup red wine vinegar, 3/4 cup dry red wine, 1/2 cup sugar, and more.
Yes, Pickled Beets With Star Anise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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