pickled red beets recipe

Written ByJenny Smyth Posted on
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The Best pickled red beets recipe

I have been making pickled red beets for years, and it’s a recipe that never fails to impress my family and friends. It’s a simple yet elegant side dish that adds a pop of color and flavor to any meal. The process of making pickled red beets is relatively easy, and the result is well worth the effort.

The key to making great pickled red beets is to use high-quality ingredients, including fresh red beets, vinegar, and spices. I like to use a mixture of white vinegar and apple cider vinegar for a tangy flavor. The beets are also easy to make ahead of time, which makes this recipe perfect for busy weeknights or special occasions.

My kids love helping me in the kitchen by washing and peeling the beets, and they always get excited when they see the finished product on the table. This recipe is not only delicious but also packed with nutrients, making it a great choice for health-conscious families. In addition to being nutritious, pickled red beets are also incredibly versatile – you can serve them as a side dish, add them to salads, or use them as a topping for sandwiches or burgers.

My family loves this recipe so much that we often make it for holidays and special events. It’s a dish that’s sure to please even the pickiest eaters. I’ve tried many different recipes over the years, but this one remains my favorite.

The combination of sweet and sour flavors is just right, and the texture of the pickled beets is always tender but still crunchy. I like to serve my pickled red beets as part of a larger meal, often with roasted meats or stews. They’re also a great addition to any vegetarian or vegan meal.

Pickled Red Beets

4.7 from 662 votes

These tangy and sweet pickled red beets are a classic addition to salads, sandwiches, or as a side dish. The brine of vinegar, sugar, and spices enhances the earthy flavor of the beets.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Beets

2 pounds red beets, scrubbed and tops removed
Water for boiling

For the Pickling Brine

1 cup apple cider vinegar
1 cup water
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 cinnamon stick
2 cloves garlic, peeled and smashed

👨‍🍳Directions

1Place the scrubbed beets in a large pot and cover with cold water.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 to 40 minutes until the beets are tender when pierced with a fork.
3Drain the beets and let them cool until they are easy to handle.
4While the beets are cooking, prepare the pickling brine.
5In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, cinnamon stick, and smashed garlic cloves.
6Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely.
7Once the beets are cool enough to handle, slip off the skins using your fingers or a paper towel.
8Slice the beets into 1/4-inch thick rounds or wedges, as desired.
9Pack the sliced beets tightly into clean mason jars, leaving about 1/2 inch of headspace at the top.
10Pour the hot pickling brine over the beets in the jars, ensuring the beets are fully submerged.
11Discard the cinnamon stick and garlic cloves or leave them in the jars for additional flavor.
12Wipe the rims of the jars clean and seal with the lids.
13Allow the jars to cool to room temperature, then refrigerate for at least 24 hours before serving to let the flavors meld.
14The pickled beets will keep in the refrigerator for up to 2 weeks.

🔧Equipment

Large pot
Mixing bowl
Sharp knife
Cutting board
Mason jars with lids
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 310mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 1g

📝Notes

For a spicier version, add a small dried chili pepper to the brine. You can also use a mix of red and golden beets for a colorful presentation. Always use a non-reactive pot (stainless steel or enamel) for the brine to avoid discoloration.

Watch Video Of How Pickled Red Beets Works

This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want to add some excitement to your family meals. The best part about this recipe is how versatile it is – you can serve it as a side dish, add it to salads, or use it as a topping for sandwiches or burgers.

I like to store my pickled red beets in an airtight container in the refrigerator and reheat them when needed. You can also freeze them for up to six months if you want to make them ahead of time.

❓ Frequently Asked Questions About Pickled Red Beets

Q: What type of vinegar should I use for this recipe?

A: For this recipe, I recommend using a combination of white vinegar and apple cider vinegar for a tangy flavor.

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

A: Yes, you can use other types of beets like golden or Chioggia beets if you prefer.

Q: How long do pickled red beets keep?

A: Pickled red beets can keep in the refrigerator for several weeks if stored properly in an airtight container.

Q: Can I make pickled red beets in large quantities?

A: Yes, you can make pickled red beets in large quantities if you need them for special events or holidays.

Q: Are pickled red beets good for me?

A: Pickled red beets are not only delicious but also packed with nutrients like fiber, vitamins C and K.

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