Pickled Beets Recipe
This Pickled Beets recipe is so easy to make and way better than store bought! Great for a side, salad, or healthy snack!
Servings: 8
Ingredients
- 4 medium roasted beets , cooled, peeled, and sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 teaspoon coarse salt
- 1/4 teaspoon (dry) ground mustard
- 5 whole black peppercorns
Instructions
- You'll need 4 medium beets for this recipe. Make my roasted beets first. Allow them to cool, peel, and slice them.
- In a medium pot, add 1 cup apple cider vinegar, 1 cup water, 1/3 cup sugar, 1 teaspoon coarse salt, and 1/4 teaspoon dry ground mustard. Bring to a boil, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
- Add 5 whole peppercorns and the sliced roasted beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1-liter sized jar.)
- Pour the brine in, covering all the beets.
- Loosely fasten with the lid and set aside for several hours until the jar reaches room temperature, then tighten the seal and transfer to the refrigerator.
- Use as desired, to snack on or in salads. This particular recipe will keep up to 6 weeks in the fridge.
Notes
Any type of beet works. I typically just use table beets (red beets), but golden beets or gorgeous Chioggia would be great, too.
The vinegar. I always use apple cider vinegar for the brine, but regular white vinegar or rice wine vinegar are great substitutes.
Try different spices and herbs. Salt, peppercorns, and ground mustard are my preference, but red pepper flakes, a cinnamon stick, bay leaves, dill, etc. can be used. Onion and garlic can also be added.
Helpful Tips. Recipe tips and information about the sugar can be found in the article.
Nutrition
Calories: 77kcal · Carbohydrates: 17g · Protein: 1g · Fat: 1g · Saturated Fat: 1g · Sodium: 360mg · Potassium: 306mg · Fiber: 3g · Sugar: 14g · Vitamin A: 28IU · Vitamin C: 4mg · Calcium: 18mg · Iron: 1mg