Instructions
- Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. …
- Add peppercorns and beets to a clean glass jar with a tight fitting lid. …
- Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Quick Pickled Beets
There’s no need for a long canning process to make these Quick Pickled Beets. Just pour a simple brine over cooked beets and let them chill in the fridge. Add them to salads, serve as a side dish, or enjoy straight from the jar!
Prep: 5min
Total: 15min
Serving Size: 1
Nutrition Facts: calories 57 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, Saturated Fat 0 grams saturated fat, servingSize 1, Sodium 527 milligrams sodium, Sugar 10 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat
Ingredients:
- 3 cups sliced or chopped cooked beets, see notes
- 1 cup apple cider vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon kosher salt
- ¾ teaspoon whole mustard seeds
- ¾ teaspoon whole black peppercorns
Instruction:
- Slice or chop the prepared beets to your desired size – I usually chop into 1″ cubes. Add them to a 1-quart jar and set aside while you make the brine.
- In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring mixture to a boil and cook until sugar and salt dissolve.
- Pour the brine over the beets, making sure to cover them completely. Let cool to room temperature.
- Seal the jar/container and place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve, but they will have a lightly pickled flavor after 15 minutes.
How to Pickle Beets – Old Fashioned Pickled Beets Recipe
FAQ
Are pickled beets healthy?
Pickled beets also contain small amounts of vitamins and minerals. They are a good source of potassium, calcium, and iron. The micronutrient content of pickled beets varies depending on how the beets were processed. Because pickled beets are fermented, they are rich in probiotics.
Should pickled beets be water bathed?
When canning beets (not pickling) you need to process in a pressure canner. But with canning pickled beets, vinegar is added and acidifies the beets. This acidity makes them a high-acid food. Therefore, the pickled beets recipe can be processed safely in a water bath canner.
What do pickled beets do for your body?
Antioxidants. Raw pickled beets are still a great source of antioxidant compounds that protect the body from free radical damage. Antioxidants such as selenium, flavonoids, and vitamins A, E, and C can be found in pickled beets, as long as they were not cooked prior to canning.
Why do you put vinegar in beets?
Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing “pickles” the beets, helping them last longer in the fridge.
