Quick Pickled Beets Recipe
Pickled Beets are one of the best ways to enjoy this brightly colored vegetable. To make this simple overnight recipe, let roasted beets sit in a pickling solution in the refrigerator with dill and garlic.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Author: Jennifer Deppa
- ½ lb. beets medium-sized
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
- Pickling spice red pepper flakes, garlic, and/or dill, optional
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.
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.
Add the beets to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
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.
Meal Prep and Storage
- To Prep-Ahead: It is best to make this entire recipe at least 1 to 2 days before you need it.
- To Store: Keep pickled beets in an airtight jar in the refrigerator for up to 2 to 3 months.
- To Freeze: This recipe will stay in the freezer for up to 9 to 12 months.
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