Easy Pickled Beets
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Servings
6 cups
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Calories
122 kcal
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Course
Condiments
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Cuisine
American
Easy Pickled Beets
Description
This recipe starts with boiling peeled beets until fork-tender, then placing them in jars with fresh garlic cloves and whole peppercorns. A heated pickling liquid of apple cider vinegar, water, sugar, and kosher salt is poured over the beets, dissolving the sugar completely before cooling.
The beets absorb the tang and subtle sweetness of the pickling liquid, tempered by the aromatic presence of garlic and peppercorns. The simple method preserves the beets’ firmness while introducing bright acidic notes that balance their natural earthiness.
Chilling the jars allows the flavors to meld, with pickling effects starting within minutes but improving after an hour or more. The pickled beets can be enjoyed as a flavorful condiment alongside meats, in salads, or simply as a snack.
These pickled beets store well in the refrigerator for up to two months, and variations in vinegar type and added herbs or spices can adapt the flavor profile. Using boiled beets offers a straightforward approach, though roasting is an alternative method to develop a deeper flavor.
Ingredients
- 2 lbs beet or 5 cups peeled and chopped, fresh
- 1 cup apple cider vinegar
- 1 cup water
- 1/3 cup sugar 70 g
- 3-4 cloves garlic fresh
- 8 whole peppercorns
- 3/4 teaspoon kosher salt
Instructions
- Prep and Boil Beets: Peel and chop the beets to the desired size. Add them to a medium-sized saucepan filled with water. Heat on high and boil for about 15 minutes or until the beets are fork tender. Drain into a colander and set aside.
- Prep Pickling Liquid: In the final minutes of the beets boiling, add the 1 cup of water, vinegar, sugar, and salt to a small saucepan and heat over medium. Bring it to a simmer, stirring to dissolve the sugar and cook until all of the sugar is dissolved into the liquid.
- Fill Jars: Fill mason jars with the boiled beets and add peppercorns and garlic, splitting them between the two jars. Add pickling liquid to a Pyrex measuring cup, or use the pot to pour the liquid into the jars, covering the beets completely.
- Chill: Cover and let the beets chill in the fridge for 1 hr (although pickling will start after 15 minutes). Use as a snack, side, or salad or sandwich topper!
Notes
- Store pickled beets in an airtight container in the refrigerator for up to two months.
- Apple cider vinegar is preferred, but white or rice vinegar can be used instead.
- The sugar amount can be increased up to one cup for a sweeter pickle.
- Add herbs like bay leaf, thyme, rosemary, or warm spices such as cinnamon and cloves for flavor variations.
- Roasted beets can be used as an alternative to boiled for a different flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 123mg | 5% |
| Potassium | 544mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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