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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: 90
Ingredients Method Nutrition Notes

Ingredients
  

Beets
  • 4 medium beets washed and trimmed
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 mustard seeds
  • 2 cloves garlic peeled and crushed

Method
 

Prepare the Beets
  1. Place the beets in a saucepan and cover with water. Bring to a boil and cook for about 45-60 minutes, or until tender.
  2. Once cooked, drain the beets and let them cool. Peel the skin off and slice them into rounds or cubes.
Make the Pickling Liquid
  1. In a separate saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and garlic. Bring to a boil, stirring until the sugar and salt dissolve.
Pickle the Beets
  1. Pack the sliced beets into clean mason jars, leaving some space at the top.
  2. Pour the hot pickling liquid over the beets, ensuring they are fully submerged. Seal the jars with lids.
  3. Let the jars cool to room temperature, then refrigerate for at least 24 hours before consuming for best flavor.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 22gProtein: 2gSodium: 150mgPotassium: 400mgFiber: 3gSugar: 10gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

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

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