Spicy Pickled Beets
Transform your kitchen into a haven of bold, tangy flavors with this Spicy Pickled Beets recipe! Featuring tender, earthy beets paired with a zesty brine of white vinegar, garlic, and aromatic spices like cinnamon, mustard seeds, and red pepper flakes, this recipe delivers a perfect balance of sweet, sour, and spicy. With just 20 minutes of prep, these vibrant pickled beets are easy to make and can be stored in your refrigerator for a flavorful snack, salad topping, or side dish. The spice-infused brine not only enhances the beets’ natural sweetness but also creates a unique depth of flavor that intensifies over time. Perfect for meal prep or gifting in pretty jars, these pickled beets are as visually stunning as they are delicious.
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Recipe Information
Ingredients
- 6 medium-sized fresh beets
- 2 cups white vinegar
- 1 cup water
- 0.75 cup granulated sugar
- 1 tablespoon kosher salt
- 3 whole garlic cloves
- 1 teaspoon whole black peppercorns
- 1 teaspoon red pepper flakes
- 1 cinnamon stick
- 1 teaspoon mustard seeds
Instructions
Trim the beet greens, leaving about 1 inch of the stems intact, and scrub the beets clean under running water.
Place the beets in a large pot and cover with water. Bring to a boil over medium-high heat and cook for 30–40 minutes, or until the beets are fork-tender.
Drain the beets and let them cool slightly. Once cooled, peel the skins off using your hands or a paper towel. Slice the beets into 1/4-inch thick rounds or wedges, depending on your preference.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar and salt have dissolved, about 5 minutes.
Add the garlic cloves, black peppercorns, red pepper flakes, cinnamon stick, and mustard seeds to the brine mixture. Simmer for 2–3 minutes to infuse the flavors.
Pack the sliced beets into sterilized glass jars, leaving about 1/2 inch of space at the top. Remove the cinnamon stick from the brine and pour the hot brine over the beets, ensuring all slices are fully submerged.
Seal the jars with lids and let them cool to room temperature before transferring to the refrigerator.
Allow the pickled beets to marinate for at least 24 hours before serving. The flavors will deepen further after a few days.
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 34.1 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 467 mg | 10% | |
*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.
