5.0 from 12 votes
How to Make THE BEST Pickled Beets
These quick pickled beets are perfect for eating straight from the jar, or atop salads, sandwiches, and more!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 d
Total Time
1 d 45 mins
Servings: 6 pints
Calories: 551 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 5 pounds beets
- 5 cups apple cider vinegar
- 2 ½ cups water
- 2 ½ cups sugar
- 1 large onion , diced into 1-inch cubes
- 5 bay leaves
- 1 tablespoon whole black peppercorn
- 2 tablespoons dried dill
- 1 tablespoon whole coriander
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon whole anise seed
- 2 prigs fresh Rosemary
Instructions
- In a large pot, cover beets with water and cook until tender, but still slightly firm.
- Drain and let beets cool, peel off the skins, and cut into ½ inch slices.
- Add remaining ingredients to a medium-size saucepan, bring to a boil then reduce to a simmer for 30 minutes, then chill and strain the liquid.
- Add strained liquid to beets and allow them to marinate in the refrigerator for at least 24 hours before serving.
Cup of Yum
Nutrition Information
Serving
1g
Calories
551kcal
(28%)
Carbohydrates
126g
(42%)
Protein
7g
(14%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
336mg
(14%)
Potassium
1507mg
(43%)
Fiber
12g
(48%)
Sugar
110g
(220%)
Vitamin A
588IU
(12%)
Vitamin C
21mg
(23%)
Calcium
124mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6pints
Amount Per Serving
Calories 551
% Daily Value*
| Serving | 1g | |
| Calories | 551kcal | 28% |
| Carbohydrates | 126g | 42% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 336mg | 14% |
| Potassium | 1507mg | 32% |
| Fiber | 12g | 48% |
| Sugar | 110g | 220% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 124mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.