Go Back
–+ servings

Pickled Beets

A tangy and sweet side dish, pickled beets are perfect for salads, sandwiches, or as a standalone snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: condiment, Side Dish
Cuisine: American
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

Beets
  • 4 medium beets washed and trimmed
Pickling Liquid
  • 1 cup white vinegar or apple cider vinegar
  • 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 medium pot 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 allow them to cool. Peel the skins off and slice into rounds or cubes.
Make the Pickling Liquid
  1. In the same pot, combine 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 for a few minutes.
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 for the best flavor.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 17gProtein: 1gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 12gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

Pickled beets can be stored in the refrigerator for up to 2 weeks. They can also be used in salads, sandwiches, or as a side dish.

Tried this recipe?

Let us know how it was!