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Pressure Cooker Pickled Beets

Featured in the Honolulu Star-Advertiser on October 17, 2012.

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Ingredients:

Pressure Cooker Pickled Beets

  • 4 medium beets (about 1 1/2 pounds), peeled and cut into 1/4" slices
  • 1 cup sweet onion, sliced (optional)
  • 3/4 cups apple juice or water
  • 1/4 cup white vinegar
  • 1/8 teaspoon allspice
  • Pinch of salt

Directions:

Combine all ingredients in pressure cooker. Lock the lid in place and bring to high pressure. Lower heat just enough to maintain high pressure and cook for 4 minutes. Quick release to reduce the pressure. Remove the lid, tilting it away from you to allow any excess steam to escape. If the beet slices are not quite tender, replace the lid and allow them to steam in the residual heat for another minute to two. Makes 4 servings.

For stove top cooking, simmer over medium heat in a medium pot for 15 to 20 minutes or until tender.

Approximate Nutrient Analysis per serving (includes optional onion and 1/8 tsp salt):
110 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 200 mg sodium, 26 g carbohydrate, 5 g fiber, 18 g sugar, 3 g protein

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