Quick Pickled Beets
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
2 -3 cups
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Calories
64 kcal
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Cuisine
American
Quick Pickled Beets
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These quick pickled beets only need a few simple ingredients and just 15 minutes! You'll be amazed at how easy it is to pickle your own beets. Use on salads, sandwiches, or eat straight from the jar!
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Ingredients
- 2 cups beet see notes, cooked or canned
- 2 cups water
- 1 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon mustard seed whole
- 1/4 teaspoons black peppercorns about 3-4, whole
Instructions
- Slice or chop the prepared beets to your desired size. Add them to an airtight container and set them aside while you make the brine. I find 1-pint jars are a great size for this recipe.
- Combine the water, vinegar, sugar, salt, mustard seeds, and peppercorns in a small saucepan set over medium heat.
- Bring the mixture to a boil and cook until the sugar and salt have dissolved.
- Pour the brine over the beets, making sure to cover them completely. I find a funnel really helps to make sure the brine can easily be poured without spilling.
- Seal the 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.
- Store the beets in an airtight container in the fridge for up to two weeks.
Equipments used:
Notes
- This recipe works with canned, boiled, steamed, or roasted beets! Roasting the beets before pickling really concentrates their flavor while boiling/steaming tends to be a bit easier and quicker. Feel free to do what works for you!
- To roast the beets, wash them and remove any greens. Drizzle them lightly with olive oil and wrap them in foil. Place the beets on a baking sheet and bake in a 400 degree F oven for 45 minutes or until a paring knife slides in and out of the beets easily. Allow them to sit for 5 minutes, then carefully peel the skin away from the flesh and cut as desired.
- To boil the beets, bring a large pot of salted water to a boil. Trim and wash the beets. Add the beets to the boiling water and cook for 30 minutes, or until a paring knife slides in and out of the beets easily. Remove the beets from the boiling water and place them into a bowl of ice water. Peel away the skins and cut as desired.
Nutrition Information
Show Details
Serving
1g
Calories
64kcal
(3%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Sodium
803mg
(33%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 2-3 cups
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 64kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Sodium | 803mg | 33% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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