Pickled Beets
User Reviews
5
Pickled Beets
Description
Pickled Beets start with fresh beets that are steamed until tender, peeled easily after steaming, then diced into one-inch cubes. A pickling liquid combining apple cider vinegar, water, maple syrup or sugar, and salt infuses the beets with bright acidity tempered by mild sweetness. The steaming method preserves the beet’s natural texture and color while softening them enough for pickling.
The final product is a jar of flavorful, pickled beets with a balance of earthy sweetness and vinegar tang, suitable as a side dish or salad component. The beets retain firmness without being mushy, and their vibrant color is highlighted by the pickling process.
These pickled beets can be made easier by buying pre-steamed, peeled beets, reducing prep time significantly. The pickles keep well in the refrigerator for up to six weeks without draining the brine, which preserves freshness. The leftover brining liquid can even be used to color and flavor hard boiled eggs when soaked, providing a unique visual and taste twist.
Ingredients
- 1 pound beet
- ¾ cup apple cider vinegar
- 1 cup water
- 2 tablespoons maple syrup or granulated sugar
- 1 teaspoon salt
Instructions
Steam the beets
- Steam the beets by adding 2 inches of water to a large pot on the stove over high heat. Bring the water to a boil.
- Trim the stems and greens off of the beets, then scrub the beets clean.
- Add the beets to a steamer basket above the boiling water on the stove. Make sure that the beets do not touch the water.
- Cover the pot, keep the stove on high and steam the beets for 30-40 minutes, depending on the size of the beets. After 30 minutes, remove the lid and pierce one of the beets with a fork. If it’s easy to slide the fork in and out of the beet, that means it’s cooked and you can turn the heat off on the stove.
- Use tongs to remove the beets from the steamer basket. Run them under cold water, then use your hands to peel the beets. The skin of the beets will easily slide off after they’re steamed.
- Place the peeled, steamed beets on a cutting board to cool. Once cooled, dice the beets into 1 inch cubes and add them to a large mason jar. I recommend these 50 ounce jars as shown in this post, but you can also divide the vegetables and pickling liquid between two, or more, smaller jars.
Pickle the beets
- In a medium saucepan on the stove, bring the apple cider vinegar, water, maple syrup and salt to a boil.
- Whisk the mixture together and simmer for 2-3 minutes.
- Remove from the heat and allow it to cool for a few minutes..
- Pour the vinegar brine over the beets and place a lid on the container.
- Let the beets pickle in the vinegar mixture at room temperature for 30 minutes.
- Serve immediately, or place in the refrigerator for up to 6 weeks.
Notes
- Pre-steamed and peeled beets from the grocery store can be used to shorten preparation time significantly.
- You can also steam, boil, or roast beets ahead and store them refrigerated for several days before pickling.
- This recipe makes about 3 cups of pickled beets; scaling up requires larger jars or multiple containers.
- Do not drain the pickling liquid during storage; it preserves the beets and prevents spoilage for up to six weeks.
- Reuse the brine to soak peeled hard boiled eggs for 24 hours to create visually striking deviled eggs with pink-tinged shells.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Sodium | 901mg | 38% |
| Potassium | 565mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 50mg | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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