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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: Side Dish
Cuisine: American
Calories: 90
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 kosher or sea salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 2 cloves garlic peeled and smashed

Method
 

Prepare the Beets
  1. Boil the beets in a saucepan of water for about 45-60 minutes, or until tender.
  2. Once cooked, drain and cool the beets, then peel and slice them into wedges.
Make the Pickling Liquid
  1. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and garlic.
  2. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
Pickle the Beets
  1. Pack the sliced beets into a clean mason jar.
  2. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
  3. Seal the jar 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 best flavor.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 22gProtein: 2gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 15gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

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

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