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–+ servings

Pickled Beets

A tangy and sweet pickled beet recipe that preserves the earthy flavor of beets, perfect as a side dish or salad topping.
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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: 80
Ingredients Method Nutrition Notes

Ingredients
  

Beets
  • 4 medium beets fresh, scrubbed and trimmed
Pickling Liquid
  • 1 cup white vinegar 5% acidity
  • 1 cup water
  • 1 cup sugar granulated
  • 1 tablespoon salt kosher or sea salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon mustard seeds

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 and let cool. Peel the beets and slice them into wedges or rounds.
Make the Pickling Liquid
  1. In the same saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, and mustard seeds. Bring to a boil, stirring until the sugar and salt dissolve.
Pickle the Beets
  1. Pack the sliced beets into a clean mason jar. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
  2. Seal the jar with a lid and let it cool to room temperature before refrigerating.
Serve
  1. Allow the beets to pickle in the refrigerator for at least 24 hours before serving for the best flavor.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 20gProtein: 2gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 15gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

Pickled beets can be stored in the refrigerator for up to 2 months.

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