Pickled Beets Recipe
User Reviews
5
Pickled Beets Recipe
Description
The Pickled Beets recipe starts with roasting whole beets cut side down in a covered pot to cook through. After roasting and cooling, the skins are peeled away to reveal the tender flesh. The beets are then sliced thickly and packed into sterilized jars. A boiling brine of white vinegar, water, sugar, salt, mustard seeds, and whole black peppercorns is poured over the beets to fully submerge them. Once cooled, the jars are sealed and refrigerated.
The pickling process softens the beets yet retains a firm bite, with the vinegar brine imparting a sharp tang balanced by the sugar's sweetness and the warm spice notes of mustard and peppercorns. This preparation preserves the beets, making them a versatile addition to salads, sandwiches, or as a flavorful side.
The beets can be made up to three weeks ahead and stored refrigerated for four to six weeks. Their flavor intensifies the longer they sit, so waiting at least 24 hours before eating is recommended. Using clean, sterilized jars ensures safe preservation and good shelf life.
Ingredients
- 2 bunches or about 8 fresh medium to large sized beets
- 1 ½ cups water + 1 cup for beet roasting
- 1 ½ cups white distilled vinegar
- 1/3 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns whole
Instructions
- Preheat the oven to 350°.
- Slice off the stem end of the beets. Place them in a pan or pot cut side down along with 1 cup of cold water.
- Cover with a lid or foil and roast in the oven for 1 hour at 350°.
- Remove them from the pot and let them cool for about 30 minutes on a plate or platter.
- Using gloves, clean hands, or paper towels, remove the outside peelings of the beets.
- Cut the beets into thick slices or wedges.
- Place the cut beets into clean and sterilized jars.
- Next, bring the water, vinegar, sugar, salt, mustard seeds, and peppercorns to a boil in a large pot over high heat. Make sure the salt and sugar are completely dissolved before removing it from the burner.
- Pour the brine over the beets in the jar making sure to submerge them.
- Let cool to room temperature before wiping the rim of the jar dry, adding on the seal and lid, and giving a firm twist using only your fingertips. Place them in the refrigerator to completely cool before eating.
- To optionally can these beets for long-term storage, add the sealed jars to a large pot of boiling water with a rack in the bottom, making sure they are submerged by one inch. Process them for 30 minutes at sea level. Remove them from the water bath and cool to room temperature. Store in a cool, dark place for up to 6 months.
Notes
- Roast beets covered with water for about 1 hour at 350°F to cook thoroughly.
- Peel cooled beets using gloves or paper towels to avoid staining hands.
- Pack sliced beets into sterilized jars and cover with hot pickling brine to fully submerge.
- Refrigerate sealed jars and wait at least 24 hours before consuming for best flavor.
- Pickled beets keep for 4 to 6 weeks in the refrigerator and should not be frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 18 kcal
% Daily Value*
| Calories | 18kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.2g | 0% |
| Fat | 0.05g | 0% |
| Saturated Fat | 0.004g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 227mg | 9% |
| Potassium | 35mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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