Simple Pickled Beets
Transform humble root vegetables into a vibrant and tangy treat with this Simple Pickled Beets recipe! Bursting with the earthy sweetness of fresh beets, this quick and easy pickling method combines white vinegar, sugar, and aromatic spices like whole black peppercorns, bay leaf, and optional cloves for a perfectly balanced flavor. Ready in just over an hour, these pickled beets are ideal for adding a pop of color and zest to salads, sandwiches, or charcuterie boards. With minimal effort, this refrigerator-friendly recipe ensures your pickled beets stay crisp and flavorful for up to two weeks—perfect for meal prep or anytime snacking!
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Recipe Information
Ingredients
- 4 medium fresh beets
- 1.25 cups white vinegar
- 1 cup water
- 0.5 cup granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon whole black peppercorns
- 1 whole bay leaf
- 2 whole clove (optional)
Instructions
Rinse the beets thoroughly under cold water to remove any dirt. Do not peel or cut off the root and stem to prevent juice from bleeding during cooking.
Place the beets in a large pot and cover them with water. Bring the water to a boil, then reduce to a simmer and cook for 30-40 minutes, or until the beets are tender and can be easily pierced with a fork.
Remove the beets from the pot and let them cool slightly. Once cool enough to handle, use your hands or a paper towel to rub off the skins and trim the root and stem ends.
Slice the 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, black peppercorns, bay leaf, and optional cloves. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Once boiling, reduce the heat to low and let it simmer for 2 minutes to allow the spices to infuse the liquid.
Place the sliced beets into a clean, heatproof jar or container with a tight-fitting lid. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Let the jar cool to room temperature before sealing it. Once cooled, place the jar in the refrigerator and allow the beets to pickle for at least 24 hours for best flavor.
Serve the pickled beets chilled as a side dish, salad topping, or snack. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 137.2 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2028 mg | 43% | |
*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.
