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–+ servings

Pickled Beets

A tangy and sweet side dish made from fresh beets, perfect for salads or as a condiment.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 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 or apple cider vinegar
  • 1 cup water
  • 1 cup sugar adjust to taste
  • 1 tablespoon salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon mustard seeds

Method
 

Prepare the Beets
  1. Place the beets in a pot and cover with water. Bring to a boil and cook for about 45-60 minutes until tender.
  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 a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, and mustard seeds. Bring to a boil, stirring until the sugar and salt dissolve.
  2. Remove from heat and let the pickling liquid cool slightly.
Pickle the Beets
  1. Pack the sliced beets into sterilized jars, leaving some space at the top.
  2. Pour the pickling liquid over the beets, ensuring they are fully submerged. Seal the jars tightly.
  3. Refrigerate for at least 24 hours before serving to allow the flavors to develop.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 18gProtein: 2gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 12gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

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

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