If you haven’t made your own pickled beets before because you can’t be bothered with all the sterilizing, water baths and so on, you’re going to love this straightforward recipe which doesn’t call for any of that. This no-nonsense recipe calls for you to roast beets, cut them into slices and pour over a brine mixture. They last for weeks in the refrigerator.
Pickled beets can be enjoyed as a snack, used to top a salad recipe or added to meat sandwiches. If you’re a keen gardener you might even want to grow your own beets – they are fairly simple to grow. Otherwise you are sure to find fresh raw beets in just about any grocery store and use those. Once you’ve eaten the pickled beets, you can pickle eggs (quail eggs work well!) in the leftover brine, making this a 2-in-1 recipe you just have to try!
These pickled beets are wonderfully easy to make and they offer a great flavor. Since the recipe is so simple to make, once you’ve tried it you might never want those grocery store pickled beets again – not when you can make your own so quickly and easily!
Why You’ll Love the Recipe ?
Pickled beets are a yummy and versatile treat that everyone will love. This recipe is really easy if you want to have a go at making your own. You can adjust the sweetness level as well as choose from your brine flavors to tailor the recipe to your own palate.
How to Serve Them :
Pickled beets can be served as part of a salad, in sandwiches, with a cheeseboard, or alongside a main dish.
Scroll to bottom for printable recipe card.
Can You Make Them Ahead?
You need to make these in advance because they have to sit overnight before going into the fridge.
Storage Instructions:
Keep these refrigerated and eat within 6 weeks.
Ingredients:
- 4 medium sized fresh beets
- 1 cup water
- 1 cup cider vinegar
- 1 teaspoon salt
- ⅓ cup white sugar
- 5 whole black peppercorns
- ¼ teaspoon mustard powder
How to Make Pickled Beets:
Step 5. Put the vinegar, sugar, water, mustard, and salt in a pan, and bring to a boil.
Step 6. Let the mixture cool for a few minutes.
Step 7. Put the beet slices and peppercorns in a clean 1-quart sized glass jar (or a pair of ½-quart ones).
Step 8. Pour in the brine to cover the beets completely.
Step 9. Put the lid on the jar, ensuring it’s screwed on tight.
Step 10. Leave it at room temperature for 24 hours and then transfer into the fridge.
Refrigerator Pickled Beets
These pickled beets are wonderfully easy to make and they offer a great flavor. Since the recipe is so simple to make, once you’ve tried it you might never want those grocery store pickled beets again - not when you can make your own so quickly and easily!
Ingredients
- 4 medium sized fresh beets
- 1 cup water
- 1 cup cider vinegar
- 1 teaspoon salt
- ⅓ cup white sugar
- 5 whole black peppercorns
- ¼ teaspoon mustard powder
Instructions
- Scrub each beet and wrap loosely in foil, then bake in the oven at 400°F for about half an hour or until tender.
- Once the beets are cool, you should be able to rub off the skin with a paper towel.
- Peel and slice the peeled beets.
- Put the vinegar, sugar, water, mustard, and salt in a pan, and bring to a boil.
- Let the mixture cool for a few minutes.
- Put the beet slices and peppercorns in a clean 1-quart sized glass jar (or a pair of ½-quart ones).
- Pour in the brine to cover the beets completely.
- Put the lid on the jar, ensuring it’s screwed on tight.
- Leave it at room temperature for 24 hours and then transfer into the fridge.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 45Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 272mgCarbohydrates 10gFiber 1gSugar 9gProtein 0g
