Pickled beets are a classic way to preserve the earthy sweetness of beets, turning them into a tangy, savory treat with just the right amount of sweetness. Whether you’re new to pickling or just looking for a new way to enjoy beets, this recipe is a great place to start.
Ingredients:
- 4-5 medium-sized beets (about 1 to 1.5 pounds)
- 1 cup distilled white vinegar (or apple cider vinegar for a slightly different flavor)
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled and smashed
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground allspice (optional, for added warmth)
- 1 cinnamon stick (optional, for added spice)
- 1 bay leaf (optional, for extra flavor)
- 1 tablespoon olive oil (optional, to enrich the brine)
- 1 tablespoon fresh lemon juice (optional, for added brightness)
Instructions:
Step 1: Prepare the Beets (10-15 minutes)
- Wash and Trim the Beets:
Scrub the beets thoroughly to remove any dirt. Trim off the beet greens, leaving about 1-2 inches of the stem. Be careful not to cut the beets too much as this can cause the color to bleed during cooking. - Cook the Beets:
You have two options for cooking the beets:- Boil the Beets:
Place the beets in a large pot of water and bring it to a boil. Cook for about 30-45 minutes, depending on the size of the beets. The beets are done when they can be easily pierced with a fork or knife. Once cooked, remove the beets from the water and let them cool slightly. - Roast the Beets:
Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and place them on a baking sheet. Roast for 40-60 minutes (depending on the size), until a fork can easily slide into the beets. Let them cool slightly once removed from the oven.
- Boil the Beets:
- Peel the Beets:
Once the beets are cool enough to handle, peel the skins off. You can use your hands or a paper towel to rub off the skin, which should come off easily. Cut the beets into slices, wedges, or cubes, depending on your preference.
Step 2: Prepare the Pickling Brine (5 minutes)
- Combine Vinegar, Water, Sugar, and Salt:
In a medium saucepan, combine the vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar and salt are dissolved. This will create your brine. - Add Spices and Herbs:
To the brine, add the garlic, peppercorns, mustard seeds, allspice (if using), cinnamon stick, and bay leaf (if using). If you’re using lemon juice or olive oil, add them to the brine now. Bring the mixture to a simmer, allowing it to cook for about 5-7 minutes to allow the spices to infuse the brine with flavor.
Step 3: Pickle the Beets (5 minutes)
- Pack the Beets into Jars:
Once the beets are ready, pack them into sterilized jars. If you want smaller pieces, feel free to chop or slice them into bite-sized pieces before packing them into jars. Leave about 1/2 inch of space at the top of the jar. - Pour the Brine Over the Beets:
Carefully pour the hot brine over the beets in the jars, making sure the beets are fully submerged. If you need more liquid to cover the beets, feel free to add extra vinegar and water (in a 2:1 ratio) and bring it to a boil before adding. - Seal the Jars:
Wipe the rims of the jars with a clean cloth to remove any drips. Place the lids on the jars and tighten them just enough to close but not too tightly. If you’re using mason jars, make sure the lids are securely in place.
Step 4: Let the Beets Pickle (24-48 hours)
- Cool and Refrigerate:
Allow the jars to cool at room temperature for about an hour. After they’ve cooled, place the jars in the refrigerator. Let the beets pickle for at least 24 hours, though they will be best after 48 hours when the flavors have had more time to develop. - Taste and Adjust:
After a day or two, taste the pickled beets. If you’d like more sweetness, you can add a little extra sugar to the brine. If you prefer a tangier flavor, add a little more vinegar to balance it out.
Time and Temperature:
- Preparation Time: 15 minutes (excluding cooking and cooling time)
- Cook Time: 30-45 minutes (if boiling) or 40-60 minutes (if roasting)
- Pickling Time: At least 24 hours, ideally 48 hours
- Storage: Store in the refrigerator for up to 2-3 weeks
Notes:
- Beet Size:
The size of the beets you use will affect the cooking time. Smaller beets will cook faster, while larger ones will take longer. If you have small beets, you can reduce the cooking time by 10-15 minutes. - Jar Sterilization:
If you plan to keep the pickled beets for an extended period (several months), you’ll want to sterilize your jars by boiling them in water for 10 minutes before filling them. This recipe is intended for refrigerator pickling, which does not require full canning procedures. - Sweetness & Tang:
You can adjust the balance between sweetness and tang in your brine. If you like sweeter pickled beets, add more sugar, or for more tang, increase the vinegar. You can also experiment with different types of vinegar (such as apple cider or red wine vinegar) for slightly different flavors. - Flavor Variations:
Feel free to customize the pickling brine with your favorite spices. Some people like adding dill, cloves, or even ginger for a unique twist. The pickled beets will take on the flavors of whatever spices and herbs you add, so get creative! - Serving Suggestions:
Pickled beets are delicious on their own or used in a variety of dishes:- Add them to salads for a vibrant touch.
- Use them as a topping for sandwiches or burgers.
- Serve alongside roasted meats, particularly pork or chicken.
- Enjoy them with cheese and crackers for a light appetizer.
Nutritional Information (per serving, about 1/4 cup):
- Calories: 35-45 calories
- Carbohydrates: 8g
- Sugar: 6g (from beets and sugar)
- Protein: 1g
- Fat: 0g
- Fiber: 2g
- Sodium: 300-400mg (depending on salt added)
Conclusion:
Pickled Beets are a delicious way to preserve this vibrant root vegetable, turning it into a tangy, sweet, and savory treat that can complement many dishes. Whether you’re looking for a quick refrigerator pickle or something to can for long-term storage, this recipe offers great versatility and flavor. Enjoy these pickled beets as a snack, in salads, or as a garnish for a variety of meals.

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