Pickled Red Beets
Brighten up your table with the vibrant hues and tangy-sweet flavor of homemade Pickled Red Beets! This classic recipe is a perfect balance of earthy, tender beets infused with a zesty pickling liquid made from white vinegar, sugar, and warm spices like cloves and cinnamon. With just 15 minutes of prep time and a handful of pantry staples, these pickled beets transform into a versatile delicacy—ideal as a zippy side dish, a colorful salad topping, or even a gourmet sandwich add-on. Plus, the simple canning process ensures you can savor their irresistible flavor for weeks. A must-try for beet lovers and anyone looking to add a pop of color and tang to their meals!
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Recipe Information
Ingredients
- 6 medium-sized fresh red beets
- 2 cups white vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon salt
- 6 whole cloves
- 1 cinnamon stick
Instructions
1. Rinse the beets under cold water to remove any dirt, then trim the beet greens, leaving about 1 inch of the stem attached to prevent bleeding while cooking.
2. Place the beets in a large pot and add enough water to cover them completely. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the beets for 40-50 minutes or until they are tender when pierced with a fork.
3. While the beets are cooking, prepare the pickling liquid. In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, whole cloves, and the cinnamon stick. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely. Reduce the heat to low and let the liquid simmer for 5 minutes. Remove from heat and set aside.
4. Once the beets are cooked, remove them from the pot and let them cool slightly. Use a paper towel or your hands to rub off the skins. Be careful, as beet juice can stain surfaces and clothing!
5. Slice the peeled beets into thin rounds or wedges, depending on your preference.
6. Place the sliced beets into sterilized jars, leaving about 1/2 inch of space at the top of each jar. Pour the hot pickling liquid through a strainer (to remove the spices) over the beets, ensuring they are fully submerged.
7. Seal the jars tightly and allow them to cool to room temperature. Refrigerate the jars for at least 24 hours to let the flavors develop before serving.
8. Enjoy your pickled red beets as a flavorful side dish or as a topping for salads and sandwiches!
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 255.8 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3191 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
