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–+ servings

Pickled Beets

A tangy and sweet pickled beet recipe that adds vibrant color and flavor to salads and sandwiches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

Beets
  • 4 medium beets washed and trimmed
Pickling Liquid
  • 1 cup white vinegar 5% acidity
  • 1 cup water
  • 1 cup sugar adjust to taste
  • 1 tablespoon salt kosher or sea salt
  • 1 teaspoon whole peppercorns
  • 1 teaspoon mustard seeds
  • 2 cloves garlic peeled and smashed

Method
 

Prepare the Beets
  1. Place the beets in a saucepan and cover with water. Bring to a boil and cook until tender, about 30 minutes.
  2. Once cooked, drain the beets and let them cool. Peel the skins off and slice them into rounds or cubes.
Make the Pickling Liquid
  1. In the same saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and garlic. Bring to a boil, stirring until the sugar and salt dissolve.
Pickle the Beets
  1. Pack the sliced beets into sterilized mason jars, leaving about ½ inch of headspace.
  2. Pour the hot pickling liquid over the beets, ensuring they are fully submerged. Seal the jars with lids.
  3. Let the jars cool to room temperature, then refrigerate. Allow the beets to pickle for at least 24 hours before consuming.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 17gProtein: 2gSodium: 300mgPotassium: 450mgFiber: 3gSugar: 10gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

Pickled beets can be stored in the refrigerator for up to 2 months. They can be enjoyed on their own or as a topping for salads and sandwiches.

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