Pickled Beets

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Pickled Beets Recipe

Description

Pickled beets are tender, sweet, and tangy slices of beetroot preserved in a vinegar-sugar brine. They make a colorful and flavorful addition to salads, sandwiches, and antipasti platters. This recipe balances the earthiness of beets with the acidity of vinegar and the subtle sweetness of sugar, creating a versatile condiment that keeps well for weeks.

Ingredients

For 6 servings / 1 quart jar:

  • 2 pounds fresh beets (about 6 medium)

  • 1 cup apple cider vinegar (or white vinegar)

  • 1 cup water

  • 3/4 cup granulated sugar

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon ground cloves or 4 whole cloves

  • 1 cinnamon stick (optional, for warm flavor)

  • 1 small onion, thinly sliced (optional)

  • 2 garlic cloves, peeled and crushed (optional)

Instructions

  1. Prepare the Beets

    • Trim the beet greens (reserve for another recipe) and wash the roots thoroughly.

    • Place beets in a large pot, cover with water, bring to a boil, and simmer 30–45 minutes until tender (pierce easily with a fork).

    • Drain, rinse under cold water, and peel skins off (they should slip off easily).

    • Slice into 1/4-inch thick rounds or wedges.

  2. Make the Pickling Brine

    • In a medium saucepan, combine vinegar, water, sugar, salt, cloves, and cinnamon stick.

    • Bring to a boil, stirring until sugar and salt dissolve.

  3. Combine and Cook

    • Place sliced beets in a clean jar or heatproof container. Add sliced onions and garlic if using.

    • Pour hot brine over the beets, making sure they are fully submerged.

  4. Cool and Store

    • Let the mixture cool to room temperature.

    • Seal jars tightly and refrigerate. Beets will be ready to eat in 24–48 hours, though flavor improves after a week.

    • Store in the refrigerator for up to 3–4 weeks.

Notes

  • Choosing Beets: Medium-sized beets are tender and less earthy than large ones.

  • Vinegar: Apple cider vinegar gives a milder, sweeter taste; white vinegar is sharper.

  • Spices: Cloves and cinnamon add warmth. You can experiment with star anise, allspice, or ginger.

  • Texture Tip: Avoid overcooking, or the beets will become mushy.

Tips

  • Peel beets while wearing gloves to prevent staining hands.

  • For quick pickles, slice beets thinner—flavor absorbs faster.

  • If you want longer storage, sterilize jars and process in a water bath for 10–15 minutes.

  • The brine can be doubled for a stronger pickled flavor.

Servings

  • Makes about 6 servings as a side or condiment.

Nutritional Info (per 1/2 cup serving)

  • Calories: 70 kcal

  • Carbohydrates: 17 g

  • Sugars: 15 g

  • Fiber: 2 g

  • Protein: 2 g

  • Fat: 0 g

  • Sodium: 250 mg

Values may vary depending on sugar and salt adjustments.

Benefits of Pickled Beets

  1. Rich in antioxidants: Beets contain betalains, which have anti-inflammatory and antioxidant properties.

  2. Supports digestion: Vinegar promotes healthy gut bacteria.

  3. Heart health: Beets are high in nitrates, which may help lower blood pressure.

  4. Nutrient-dense: Vitamins C, B6, folate, and minerals like potassium and manganese.

  5. Low-calorie, flavorful: A healthy way to add flavor without extra fat.

Q&A for Pickled Beets

Q: How long do pickled beets last?
A: In the refrigerator, up to 3–4 weeks. For longer storage, use a water bath canning method.

Q: Can I use raw beets instead of cooked?
A: Cooking first softens beets and reduces bitterness. Raw pickling is possible but results in firmer, more earthy beets.

Q: Can I make them sugar-free?
A: Yes, use a sugar substitute or reduce sugar, but expect a tarter flavor.

Q: Can I use other vinegars?
A: Yes, red wine vinegar or balsamic vinegar work, adjusting sugar to taste.

Q: How do I know they are ready to eat?
A: Beets are flavorful after 24–48 hours, but taste improves after a week.

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