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:
covered percent of daily need
