Simple Easy Pickled Beets
Brighten up your meals with these Simple Easy Pickled Beets—an effortless recipe that transforms fresh beets into a tangy, sweet, and savory delight! Perfect for beginners, this no-fuss method uses pantry staples like white vinegar, sugar, and optional aromatic spices like whole cloves and peppercorns to create a bold and balanced flavor. Ready in under an hour with just 15 minutes of prep time, these pickled beets make a stunning addition to salads, sandwiches, or charcuterie boards. With their vibrant color and irresistible taste, these homemade pickled beets are a must-try for anyone looking to elevate their side dishes with a touch of homemade goodness.
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Recipe Information
Ingredients
- 4 medium-sized fresh beets
- 1 cup white vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon salt
- 4 pieces whole cloves (optional)
- 1 teaspoon black peppercorns (optional)
Instructions
Rinse the beets thoroughly under cold water to remove any dirt. Leave about 1 inch of the stem and root intact to prevent the beets from bleeding while boiling.
Place the beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to a gentle simmer. Cook for 30-40 minutes, or until the beets are fork-tender.
Drain the beets and allow them to cool for a few minutes. Once cool enough to handle, use your hands or a paper towel to rub off the skins. Trim off the stems and roots.
Slice the beets into 1/4-inch thick rounds or wedges, depending on your preference, and set them aside.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Add the whole cloves and black peppercorns, if using. Bring the mixture to a gentle boil, stirring occasionally until the sugar has dissolved.
Remove the saucepan from heat and allow the pickling liquid to cool slightly for about 5-10 minutes.
Pack the sliced beets into clean jars or an airtight container. Pour the warm pickling liquid over the beets, ensuring they are fully submerged.
Allow the beets to cool to room temperature before sealing the jars or container. Refrigerate for at least 24 hours before serving to allow the flavors to develop. The pickled beets will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 259.5 g | 94% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 237.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2049 mg | 44% | |
*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.
