Quick Pickled Beets
User Reviews
4.5
Quick Pickled Beets
Description
This Quick Pickled Beets recipe begins with cooked beets chopped into desired sizes and placed in a jar. A brine of apple cider vinegar, water, granulated sugar, kosher salt, mustard seeds, and whole black peppercorns is boiled until sugar and salt dissolve, then poured warm over the beets to cover fully. After cooling to room temperature, the jar is sealed and refrigerated. The beets can be eaten after a short marination, though longer chilling enhances the pickled flavor. Cooking beets by boiling or roasting before pickling affects texture, with tips provided for each method. Pre-cooked packaged beets offer a convenient option but may be softer. The pickled beets maintain freshness refrigerated up to six weeks and provide a balance of sweet, sour, and spice that pairs well with salads, sandwiches, or as a side dish.
Ingredients
- 3 cups beet see notes, sliced or chopped, cooked
- 1 cup apple cider vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon kosher salt
- ¾ teaspoon mustard seed whole
- ¾ teaspoon black peppercorns whole
Instructions
- Slice or chop the prepared beets to your desired size - I usually chop into 1" cubes. Add them to a 1-quart jar and set aside while you make the brine.
- In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring mixture to a boil and cook until sugar and salt dissolve.
- Pour the brine over the beets, making sure to cover them completely. Let cool to room temperature.
- Seal the jar/container and place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve, but they will have a lightly pickled flavor after 15 minutes.
Notes
- To increase tanginess, adjust the vinegar-to-water ratio in the brine to 1½ cups vinegar and ½ cup water.
- Cook beets by boiling until tender or roast wrapped in foil for 45 minutes at 400°F for a deeper flavor; peel skins after cooking.
- Pre-cooked packaged beets can be used but expect a softer texture compared to fresh cooked beets.
- Store pickled beets in the refrigerator up to 6 weeks for best quality and flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 57kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Sodium | 527mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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