Original Post: https://www.evolvingtable.com/pickled-beets/
Quick Pickled Beets Recipe
Pickled Beets are a simple way to bring out their naturally sweet, tangy flavor. Made with roasted beets, vinegar, dill, and garlic, they’re easy to prep and soak overnight for a bright, flavorful addition to salads, bowls, or snacks.
Servings: 4 servings
Ingredients
- ½ pound beets medium-sized
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ teaspoons salt
- 1 tablespoon sugar
- Pickling spice red pepper flakes, garlic, and/or dill, optional
Instructions
- Preheat oven to 400 degrees.
- Roast whole beets wrapped in aluminum foil for 45 - 60 minutes, or until a knife pierces easily. Once cooked and cooled to room temperature, peel and discard the skin and then cut into ½ to 1-inch cubes.½ pound beets
- Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.⅔ cup distilled white vinegar, ⅓ cup water, 1 ¼ teaspoons salt, 1 tablespoon sugar
- Add the beets to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.Pickling spice
- Pour the warm solution over the beets and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
- Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
Video
Notes
- Prep-Ahead: It is best to make this entire recipe at least 1 to 2 days before you need it.
- Storage: Keep pickled beets in an airtight jar in the refrigerator for up to 2 to 3 months.
- Freezing: This recipe will stay in the freezer for up to 9 to 12 months. Make sure you drain the pickling solution first.
Nutrition
Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 643mg | Potassium: 185mg | Fiber: 2g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.5mg
