how to pickle beets recipe

Written ByJenny Smyth Posted on
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The Best how to pickle beets recipe

I’ve been making pickled beets for years, and it’s a recipe that never fails to impress my family and friends. I love how the sweet and tangy flavors of the beets pair with the salty taste of the brine.

My kids always ask for seconds, and it’s a staple at our family gatherings. I remember my grandmother used to make pickled beets all the time, and it was always a special treat when we visited her.

She’d serve them as a side dish or use them as a topping for sandwiches. I’ve tried many different recipes over the years, but this one remains my favorite.

The key to making great pickled beets is to use fresh, high-quality ingredients and to let them sit in the brine for at least 24 hours. This allows the flavors to meld together and the beets to become nice and tender.

I like to serve my pickled beets as a side dish, but they’re also great on salads or as a topping for burgers. My kids love them so much that they even request them as a snack when they’re playing sports.

The health benefits of pickled beets are numerous – they’re high in fiber, vitamins, and minerals, and they’re also low in calories. They’re a great addition to any meal, and I highly recommend giving them a try if you haven’t already.

Pickled Beets

4.9 from 1773 votes

This pickled beets recipe is a tangy and sweet side dish perfect for any meal. Beets are cooked until tender, then pickled in a vinegar and sugar solution with warm spices.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beets

4 medium beets
2 cups water
1 tsp salt

For the Pickling Liquid

1 cup white vinegar
1 cup water
1/2 cup sugar
1 tsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1 bay leaf

👨‍🍳Directions

1Preheat the oven to 400°F.
2Wash the beets thoroughly and trim the greens, leaving about 1 inch of the stem.
3Place the beets in a large pot, cover with 2 cups of water, and add 1 tsp of salt.
4Bring to a boil over high heat.
5Reduce the heat to medium, cover, and let simmer for 25-30 minutes, or until the beets are tender and can be easily pierced with a fork.
6Drain and let cool slightly.
7Once the beets are cool enough to handle, peel them using a paper towel to avoid staining your hands.
8Cut the beets into thin slices or quarters, depending on your preference.
Set aside.
9In a saucepan, combine the white vinegar, 1 cup of water, sugar, and 1 tsp of salt.
10Add the black peppercorns, coriander seeds, mustard seeds, and bay leaf.
11Stir well to dissolve the sugar and salt.
12Bring the mixture to a boil over medium-high heat.
13Reduce the heat to medium and let it simmer for 5 minutes, or until the spices are fragrant and the liquid has slightly thickened.
14Place the beet slices in a clean, sterilized jar.
15Pour the hot pickling liquid over the beets, ensuring they are completely submerged.
16If necessary, use a spoon to press the beets down.
17Seal the jar tightly with a lid.
18Let the beets marinate in the refrigerator for at least 24 hours before serving.
19The longer they sit, the more flavorful they will become.

🔧Equipment

Large pot
Knife
Cutting board
Jar with lid
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0.5g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 2500mg🌾Total Carbs: 85g🥦Dietary Fiber: 7g🍬Sugars: 75g🥩Protein: 3g

📝Notes

Tips: You can adjust the sweetness and tartness of the pickling liquid to your taste. For a spicier version, add sliced jalapeños or red pepper flakes.

Pickled beets are one of my favorite side dishes because they’re so versatile – you can serve them hot or cold, as a side dish or as an ingredient in other recipes. One of my favorite ways to enjoy them is on top of a burger or sandwich – they add such a nice sweet and tangy flavor that complements any meal perfectly.

If you have leftovers (which is rare because everyone loves these), you can store them in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 6 months if you want to preserve them longer.

❓ Frequently Asked Questions About Pickled Beets

Q: What type of vinegar should I use for pickling?

A: For pickling, I recommend using white wine vinegar or apple cider vinegar – both of these options will add a nice flavor to your pickled beets without overpowering them.

Q: Can I use other types of vegetables instead of beets?

A: While beets are traditional in pickling recipes, you can actually use many different types of vegetables – such as carrots, cauliflower, or even green beans.

Q: How long does it take for the pickles to ferment?

A: The fermentation process can take anywhere from 3-7 days, depending on factors like temperature and the acidity level of your brine.

Q: What if I don’t have any fresh dill? Can I substitute with dried dill weed?

A: While fresh dill is ideal for pickling, you can definitely use dried dill weed as a substitute – just make sure to adjust the amount according to package instructions.

Q: Can I can my pickled beets for later use?

A: Yes, you can certainly can your pickled beets using traditional canning methods – this will allow you to enjoy your delicious homemade pickles year-round.

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