Brine-pickled Beets with Ginger and Orange

You can never have too many side dish recipes, so give Brine-pickled Beets with Ginger and Orange a try. This recipe serves 2 and costs $2.32 per serving. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 214 calories, 8g of protein, and 1g of fat per serving. 1437 people have tried and liked this recipe. A mixture of vegetable, ginger, orange zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Nourished Kitchen. From preparation to the plate, this recipe takes roughly 12 minutes. Overall, this recipe earns a super spoonacular score of 100%. Star Anise Ginger Pickled Beets {+ Kimchi Pickled Beets}, Roasted Beets With Orange And Ginger, and Orange Ginger Beets With Carrots are very similar to this recipe.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 14400 minutes

 

Ingredients:

6 medium beets (trimmed, peeled and sliced in 1/8-inch rounds)

1 1-inch knob ginger (peeled and cut into matchsticks)

zest of 1 medium orange

1 tbsp raw honey

2 tbsp pickling spice (cinnamon, mustard seed, allspice berries, cloves, black peppercorns etc.)

vegetable starter culture

Equipment:

mixing bowl

canning jar

whisk

Cooking instruction summary:

Dissolve vegetable starter culture into one-half cup filtered water and whisk in honey until the honey is thoroughly incorporated into the water. Allow the starter to sit at room temperature for about five minutes while you prepare the remaining ingredients.Toss together beets, ginger, orange zest and pickling spice together in a mixing bowl. Layer this mixture into a mason jar.Cover beets with the starter culture, adding filtered water, if needed, to completely submerge them beneath the liquid. Weigh the beets down, if necessary, so they rest below the level of liquid and allow them to ferment at room temperature for three to seven days before transferring to the refrigerator.

 

Step by step:


1. Dissolve vegetable starter culture into one-half cup filtered water and whisk in honey until the honey is thoroughly incorporated into the water. Allow the starter to sit at room temperature for about five minutes while you prepare the remaining ingredients.Toss together beets, ginger, orange zest and pickling spice together in a mixing bowl. Layer this mixture into a mason jar.Cover beets with the starter culture, adding filtered water, if needed, to completely submerge them beneath the liquid. Weigh the beets down, if necessary, so they rest below the level of liquid and allow them to ferment at room temperature for three to seven days before transferring to the refrigerator.


Nutrition Information:

Quickview
327k Calories
11g Protein
1g Total Fat
73g Carbs
84% Health Score
Limit These
Calories
327k
16%

Fat
1g
3%

  Saturated Fat
0.36g
2%

Carbohydrates
73g
25%

  Sugar
43g
48%

Cholesterol
0.0mg
0%

Sodium
442mg
19%

Get Enough Of These
Protein
11g
24%

Folate
589µg
147%

Manganese
2mg
109%

Vitamin A
4919IU
98%

Fiber
19g
76%

Potassium
1898mg
54%

Vitamin C
43mg
52%

Magnesium
149mg
37%

Iron
6mg
36%

Vitamin K
33µg
32%

Phosphorus
266mg
27%

Copper
0.51mg
26%

Vitamin B6
0.5mg
25%

Vitamin B1
0.29mg
19%

Vitamin B2
0.3mg
18%

Zinc
2mg
16%

Calcium
154mg
15%

Vitamin B3
3mg
15%

Vitamin B5
0.98mg
10%

Selenium
4µg
6%

Vitamin E
0.27mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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