5 from 54 votes
Pickled Beets Recipe
This Pickled Beets recipe involves roasting beets until tender, peeling, and slicing them before immersing in a hot vinegar-based brine with mustard seeds and peppercorns. The result is tangy, slightly sweet beets preserved with a crisp, pickled texture. The brine's balance of acidity and spices enhances the natural earthiness of the beets.
Prep Time
20 mins
Cook Time
1 hr
Servings:
16
Calories:
18 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 18
% 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.