Real Good Pickled Beets
Transform your ordinary root vegetables into a tangy, sweet, and subtly spiced treat with this recipe for "Real Good Pickled Beets." Made with fresh beets, aromatic whole cloves, a warming cinnamon stick, and a perfectly balanced brine of white vinegar, sugar, and salt, this simple pickling method brings out the natural earthiness of beets while adding layers of bold flavor. In just 20 minutes of prep time, you'll have a vibrant, homemade pickle perfect for snacking, topping salads, or serving as a side dish. These pickled beets improve with time, so let them marinate for at least 24 hours in the fridge to fully develop their complex flavors. Quick, easy, and delicious, this recipe is a must-try for lovers of pickled vegetables!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1.5 pounds fresh beets
- 1.5 cups white vinegar
- 1 cup water
- 0.75 cup granulated sugar
- 1 teaspoon salt
- 4 pieces whole cloves
- 1 piece cinnamon stick
Instructions
Rinse the beets thoroughly and trim off the greens, leaving about 1 inch of stem intact to prevent bleeding during cooking.
Place the beets in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30-40 minutes or until the beets are tender and can be easily pierced with a fork.
Drain the beets and let them cool for a few minutes. Once cool enough to handle, peel the skins by rubbing them gently with your hands or a paper towel. They should slip off easily.
Slice the peeled beets into 1/4-inch thick rounds or wedges, depending on your preference, and set aside.
In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, whole cloves, and cinnamon stick. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
Once the brine reaches a boil, reduce the heat and simmer for 5 minutes to allow the spices to infuse their flavor.
Pack the sliced beets into clean, sterilized jars, leaving a little room at the top. Pour the hot brine over the beets, ensuring they are completely submerged and leaving about 1/2-inch of headspace in the jar.
Seal the jars with sterilized lids and let them cool at room temperature. Once cool, refrigerate the jars for at least 24 hours to allow the flavors to develop. For best results, enjoy within 1-2 weeks.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 48.9 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 570 mg | 12% | |
*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.
