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Quick Pickled Beets
These quick pickled beets are so easy. They only take a few minutes to prepare and are a great accompaniment to lots of dishes. No processing of jars is necessary!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 1 pint
Calories: 394 kcal
Cuisine:
Vegetarian
Ingredients
- 1 pound beets
- 2 teaspoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ cup water
- ½ cup cider vinegar
- 2 tablespoons sugar
- 1½ teaspoons pickling spice
- ½ teaspoon canning salt
Instructions
To Boil the Beets
- Wash the beets well. Remove the green tops. Save them for salads or sautéing.
- Bring a large pot of salted water to a boil. Add the whole beets to the boiling water.
- Turn the heat down and simmer until they are very tender and can easily be pierced with a fork, 20-40 minutes, depending on their size.
Cup of Yum
To Roast Beets
- Cut the ends off of the beets. Peel them.
- Cut them into bite-sized chunks. Place them in a medium bowl. Drizzle them with the olive oil and season with salt and pepper.
- Spread them out on a parchment-lined baking sheet. Roast them in a 350°F oven until they are very tender, about 45 minutes.
- Add the ingredients for the brine to a medium saucepan. Heat the brine over medium-high heat to boiling.
- Place the hot beets into your clean, sterilized canning jars.
- Pour the hot brine over the beets, leaving ½-inch headspace. Cool the jars to room temperature, and then refrigerate for a few days.
Notes
- Calories are calculated for the entire pint of beets, not individual servings.
- Pro Tips
- Always use gloves when you're handling beets. They will stain your fingers.
- Either boil or roast the beets until they are very tender.
- If you're using canning jars, don't use a metal lid. (I know there is a metal lid in the photo.) Instead, use a plastic storage lid. The acid from the vinegar can break down the metal and ruin your beets.
- Canning jars must be cleaned and sterilized before adding the pickles since they aren't processed.
- These pickles are not shelf-stable. They need to be refrigerated. See this recipe for shelf-stable beets.
- Wait at least 24 hours for the beets to soak up the pickling brine for the best flavor.
- Pickled beets will last at least 6 weeks in the refrigerator. Do not freeze them.
Nutrition Information
Calories
394kcal
(20%)
Carbohydrates
71g
(24%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
2691mg
(112%)
Potassium
1607mg
(46%)
Fiber
14g
(56%)
Sugar
55g
(110%)
Vitamin A
171IU
(3%)
Vitamin C
23mg
(26%)
Calcium
109mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1pint
Amount Per Serving
Calories 394
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 71g | 24% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 2691mg | 112% |
| Potassium | 1607mg | 34% |
| Fiber | 14g | 56% |
| Sugar | 55g | 110% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 23mg | 26% |
| Calcium | 109mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.