Refrigerator Pickled Beets
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
8 hrs
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Total Time
8 hrs 55 mins
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Servings
8
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Calories
64 kcal
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Course
Side Dish, Condiments, Snacks
-
Cuisine
American
Refrigerator Pickled Beets
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These pickled beets sit overnight in a fruity, tangy brine of vinegar, orange, and mustard until refreshingly crisp and tender.
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Ingredients
- 3-4 medium beets (2 lbs) roasted or boiled
- 1 cup cider vinegar (See Note 1)
- 1 cup water
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon dry mustard
- 1 orange
- 6 whole black peppercorns
Instructions
- Remove the greens and the end root from the beets. Wash and scrub the beets. You don't need to peel beets before or after baking. The skin is completely edible and seems to disappear during the baking and or boiling process. It's completely up to you. Use an apple peeler and get 2-3 lengthwise pieces of the orange zest. Save orange for other use.
- Roasting method - Preheat oven to 400°F. Rub the beets with olive oil and wrap all in foil. Roast one hour or until they are easily pierced with a fork. Let them cool to the touch. Slice into half-inch slices or quarter them depending on size.
- Boiling method - Slice the beets in half if large and place in a large saucepan and cover with 1-inch of water. Bring to a boil on high heat, lower heat and simmer for 35 to 45 minutes, depending on the size of the beets, until easily pierced with a fork. Let them cool to the touch. Slice into half-inch slices or quarter them depending on size.
- Bring the vinegar, water, sugar, salt, dry mustard, orange strips and peppercorns to a boil in a medium saucepan. Stir until sugar is dissolved. Turn heat to low and simmer for 3 few minutes. Remove from heat.
- Add cooked beets to a clean, glass jar with tight fitting lid. Strain the brine over, covering the beets (optional). Cover and set aside to cool completely, then transfer to the refrigerator, will keep for 1 week.
Notes
- You can substitute white or rice vinegar for the cider vinegar. I had these with a Japanese ume plum vinegar and they are delicious. I highly recommend giving the ume plum vinegar a try instead of the cider vinegar.
Nutrition Information
Show Details
Calories
64kcal
(3%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.03g
Sodium
326mg
(14%)
Potassium
186mg
(5%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
51IU
(1%)
Vitamin C
11mg
(12%)
Calcium
17mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 326mg | 14% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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