Small-Batch Pickled Beets
User Reviews
5
Small-Batch Pickled Beets
Description
Small-Batch Pickled Beets start with fresh beets that are boiled until fork-tender, then peeled and sliced into thin rounds. These slices are placed in a jar or bowl ready for pickling. The pickling liquid combines apple cider vinegar, water, sugar, and generous whole garlic cloves, which are heated until boiling to dissolve the sugar and mildly cook the garlic flavor into the brine. This hot liquid is poured over the beets, covering them fully to ensure proper pickling.
The beets soak in the brine until room temperature, then are refrigerated overnight to develop tangy, sweet, and garlicky flavors while maintaining a firm texture. The garlic cloves add a mild pungency that permeates the beets during pickling. This method yields about a one-quart jar of pickled beets that keep for about a week refrigerated.
Pickled beets are good served cold or at room temperature alongside sandwiches, salads, or on their own as a tangy side. The recipe notes emphasize avoiding mixing different colored beets to keep vibrant hues separate and suggest experimenting with added flavorings like sliced onions or red pepper flakes for heat.
Handling beets requires protective measures like gloves and aprons due to staining juice. Ensuring the beets are fully submerged in brine helps prevent bacterial growth and keeps the pickles safe for storage. These practical tips help achieve safe, attractive, and tasty pickled beets.
Ingredients
- 1 pound beet trimmed
- 1 cup apple cider vinegar
- ½ cup of water
- ⅓ cup granulated sugar
- 10 garlic cloves
Instructions
- Place the beets in a large saucepan and add enough cold water to cover. Over medium-high heat, bring to a boil. Reduce to a simmer and cook for 30 minutes or until beets are fork-tender.
- Strain beets in colander and rinse with cold water until cool enough to handle.
- Peel beets. Slice into 1/4" rounds. Place beets into a quart-size mason jar or bowl.
- In a large saucepan, (just use the same one — no need to wash in between) combine vinegar, water, sugar, and garlic cloves.
- Heat over medium until mixture starts to boil. Remove from heat and pour vinegar mixture over beets.
- Let beets sit until they are room temperature and refrigerate overnight. Enjoy!
- Pickled beets should keep in the fridge for about a week.
Notes
- Wear plastic gloves and an apron when handling beets to avoid permanent stains on skin and clothing.
- Do not mix different beet varieties in one jar to prevent color bleeding and maintain vibrant pickled beet shades.
- Always make sure beets are completely covered by the pickling brine to minimize risk of bacterial growth during storage.
- Experiment with adding extras like sliced onions or red pepper flakes to enhance flavor and add a spicy kick to the pickled beets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 63mg | 3% |
| Potassium | 278mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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