Directions:
- Cover whole beets with water and boil until tender.
- Drain, reserving 1 1/4 cups of liquid.
- When beets are cool, slice off tops and bottoms.
- Then, using your fingers, slip off skins.
- Slice Beets.
- Bring vinegar and reserved cooking liquid to a boil.
- Add mustard, salt and sugar.
- Stir and bring to boil again.
- Remove and set aside.
- Arrange beet slices and onions in layers in clean, screw-top jars.
- Add dill seeds.
- Cover with hot vinegar mixture.
- Tightly screw on tops.
- Process 30 minutes in boiling water batch.
- Cool and allow to set several days in refrigerator before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.2 Kcal (612 kJ) | ||
| Calories from fat | 1.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 0% | |
|---|---|---|---|
| Sodium | 230.3mg | 10% | |
| Potassium | 268.14mg | 6% | |
| Total Carbs | 34.05g | 11% | |
| Sugars | 30.43g | 122% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.95 Kcal (377 kJ) | ||
| Calories from fat | 1.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 141.7mg | 10% | |
| Potassium | 164.98mg | 6% | |
| Total Carbs | 20.95g | 11% | |
| Sugars | 18.72g | 122% | |
| Dietary Fiber | 1.59g | 10% | |
| Protein | 1.05g | 3% | |
| Vitamin C | 3.5mg | 9% | |
| Iron | 0.5mg | 4% | |
| Calcium | 17.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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