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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: 80
Ingredients Method Nutrition Notes

Ingredients
  

Beets
  • 4 medium beets fresh, trimmed and washed
Pickling Liquid
  • 1 cup white vinegar 5% acidity
  • 1 cup water
  • 1 cup sugar adjust to taste
  • 1 tablespoon salt kosher or sea salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon mustard seeds

Method
 

Prepare the Beets
  1. Place the beets in a large pot and cover with water. Bring to a boil and cook for about 45-60 minutes, or until tender.
  2. Once cooked, remove the beets from the pot and let them cool. Peel the skins off using your hands or a peeler.
  3. Slice the beets into rounds or cubes, depending on your preference.
Make the Pickling Liquid
  1. In a saucepan, combine the 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. Place the sliced beets in a clean jar. Pour the warm pickling liquid over the beets, ensuring they are fully submerged.
  2. Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to develop.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 20gProtein: 1gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 15gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

Pickled beets can be stored in the refrigerator for up to 2 months. They are great in salads, as a side dish, or on sandwiches.

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