Pickled Beets

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🥗 Pickled Beets Recipe

Description

Pickled beets are a tangy, sweet, and earthy preserved vegetable dish. They’re made by simmering fresh beets until tender, then marinating them in a spiced vinegar brine. The result is a vibrant, jewel-toned side dish that’s perfect for salads, sandwiches, or simply as a zesty snack.

📝 Ingredients for Pickled Beets

  • 2 lbs fresh beets (about 6 medium beets)

  • 1 ½ cups apple cider vinegar (or white vinegar)

  • 1 cup water

  • ¾ cup granulated sugar (adjust to taste)

  • 1 ½ tsp salt

  • 1 cinnamon stick

  • 4 whole cloves (optional)

  • 4 black peppercorns (optional)

  • 1 bay leaf

👩‍🍳 Instructions

  1. Prepare Beets

    • Wash beets thoroughly. Leave 1 inch of stems and do not cut roots (this prevents color loss).

    • Place beets in a large pot, cover with water, and simmer 30–40 minutes until fork-tender.

    • Drain, cool slightly, then peel off skins (they should slip off easily). Slice or quarter as preferred.

  2. Make Brine

    • In a saucepan, combine vinegar, water, sugar, salt, and spices.

    • Bring to a boil, then reduce heat and simmer for 5 minutes.

  3. Combine & Pickle

    • Place sliced beets into sterilized jars.

    • Pour hot brine over beets, leaving ½ inch of headspace.

    • Seal jars tightly.

  4. Storing Options

    • Quick Pickle (Refrigerator Method): Cool and refrigerate for at least 24 hours before eating. Lasts 4–6 weeks.

    • Canning (Long-term Storage): Process sealed jars in a boiling water bath for 30 minutes. Store in a cool, dark place up to 1 year.

🍴 Servings

  • Makes about 6–8 servings (depending on jar size and portion).

📊 Nutritional Info (per ½ cup serving)

  • Calories: ~90

  • Carbohydrates: 22g

  • Sugars: 18g

  • Protein: 1g

  • Fat: 0g

  • Fiber: 2g

  • Sodium: 200mg

(Values vary depending on sugar/vinegar ratio and portion size.)

✅ Benefits

  • Rich in nutrients: Beets are high in folate, manganese, potassium, and vitamin C.

  • Digestive health: Vinegar and fiber support gut health.

  • Heart-friendly: Naturally supports blood pressure regulation.

  • Energy boost: Nitrates in beets help improve circulation and stamina.

  • Long-lasting: Preserves seasonal beets for months.

📝 Notes

  • Golden or striped beets can also be used for variety.

  • Adjust sweetness by reducing sugar or substituting honey.

  • For stronger spice flavor, increase cloves, peppercorns, or add mustard seeds.

  • Beets can stain hands and counters—wear gloves and use a cutting board you don’t mind staining.

💡 Tips

  • Slice beets uniformly for even flavor absorption.

  • Always sterilize jars before filling to avoid spoilage.

  • Allow pickled beets to rest at least 24–48 hours for best flavor.

  • Great as a topping for burgers, salads, or alongside roasted meats.

❓ Q & A

Q: How long do pickled beets last in the fridge?
A: Up to 4–6 weeks if stored in an airtight container.

Q: Can I reduce the sugar?
A: Yes, but keep some sweetness to balance the vinegar’s sharpness.

Q: Do I have to can them?
A: No—quick refrigerator pickling works perfectly if you plan to eat them soon.

Q: Why do my beets lose color?
A: Cutting before boiling or overcooking can cause fading. Always cook whole and peel later.

Q: Can I use pre-cooked or canned beets?
A: Yes, just skip the boiling step and proceed with the brine.

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