Quick Pickled Beets

Name: Quick Pickled Beets
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 -3 cups
Ingredients: 2 cups cooked or canned beets; 2 cups water; 1 cup apple cider vinegar; 2 tablespoons granulated sugar; 2 teaspoons kosher salt; 1/4 teaspoon whole mustard seeds; 1/4 teaspoons whole peppercorns

User Reviews

4.8

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 -3 cups
Calories
64 kcal
Cuisine
American

Quick Pickled Beets

Benjamin Ramirez

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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

Servings

2 cups cooked or canned beets see notes
2 cups water
1 cup apple cider vinegar
2 tablespoons granulated sugar
2 teaspoons kosher salt
1/4 teaspoon whole mustard seeds
1/4 teaspoons whole peppercorns about 3-4

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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.