Pickled beets are a classic and vibrant dish that brings together earthy beetroot flavors with a tangy, slightly sweet pickling brine. They can be enjoyed as a side dish, salad topper, or even a snack on their own. This recipe preserves the natural richness of beets while adding depth through vinegar, sugar, and aromatic spices. Pickled beets not only offer a colorful addition to meals but also provide a nutritional boost. With their long shelf life when stored properly, they are a versatile and convenient addition to your kitchen.
Ingredients
- 6 medium fresh beets, washed and trimmed
- 2 cups white vinegar
- 1 cup water
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon whole cloves
- 1 cinnamon stick
- 1/2 teaspoon black peppercorns
- 1 medium onion, thinly sliced (optional for extra flavor)
Instructions
- Place whole beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30–40 minutes, or until tender. Drain and let cool slightly, then peel and slice into rounds or wedges.
- In a saucepan, combine vinegar, water, sugar, salt, cloves, cinnamon stick, and peppercorns. Bring to a boil, then reduce heat and simmer for 5 minutes to allow flavors to infuse.
- Pack sliced beets (and onion if using) into sterilized jars. Pour hot pickling liquid over the beets, leaving about 1/2 inch of headspace. Seal jars and refrigerate once cooled. For longer storage, process jars in a water bath canner for 10 minutes. Let flavors develop for at least 24 hours before serving.
Servings
Makes about 8 servings (1/2 cup per serving)
Nutritional Info (per serving, approx.)
Calories: 85
Protein: 2g
Carbohydrates: 20g
Fat: 0g
Fiber: 3g
Sugar: 15g
Sodium: 180mg
Notes
Pickled beets taste better as they sit, with flavors intensifying over several days. Always use sterilized jars to ensure freshness and safety. For a less sweet version, reduce the sugar slightly, but balance is important to maintain flavor.
Tips
Use gloves when peeling beets to avoid staining your hands. If you prefer a stronger spice flavor, increase the amount of cloves or add mustard seeds. For a more natural sweetness, substitute part of the sugar with honey. Be sure to let the beets rest at least overnight for the best flavor.
Health Benefits
Beets are nutrient-dense and packed with vitamins, minerals, and antioxidants. They are an excellent source of folate, manganese, potassium, and dietary fiber. The nitrates in beets are linked to improved blood flow, reduced blood pressure, and better exercise performance. Pickling helps preserve these nutrients while adding probiotics if naturally fermented. Including pickled beets in your diet supports heart health, digestion, and overall wellness.
Q & A
Q: How long do pickled beets last in the refrigerator?
A: They last up to 3 months when stored in sterilized jars and kept refrigerated.
Q: Can I use apple cider vinegar instead of white vinegar?
A: Yes, apple cider vinegar adds a milder, fruitier tang and works well in this recipe.
Q: Do I need to pressure-can pickled beets?
A: No, a water bath canning method is sufficient due to the acidity of vinegar.
Q: Can I pickle golden beets the same way?
A: Absolutely. Golden beets provide a milder flavor and beautiful golden color.
Q: Are pickled beets keto-friendly?
A: They can be, but reduce the sugar or use a sugar substitute to fit a low-carb lifestyle.