Tangy Quick Pickled Beets
Yield: 1 quart
My latest refrigerator pickle obsession combines the deep, earthy flavor of beets with a simple, tangy apple cider vinegar brine and mustard seeds. Just pour the hot brine over cooked beets and let them chill in the fridge!
Ingredients
- 3 cups sliced or chopped cooked beets (see Notes below)
- 1 cup apple cider vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon pure kosher salt or pure sea salt
- ¾ teaspoon whole mustard seeds
- ¾ teaspoon whole black peppercorns
Instructions
- Slice or chop the prepared beets to your desired size - I usually chop into 1" cubes. Add them to a 1-quart jar (or several smaller jars) and set aside while you make the brine.
- In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring mixture to a boil and cook until sugar and salt dissolve.
- Pour the brine over the beets, making sure to cover them completely. Let cool to room temperature.
- Place your cover on the container and place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve, but they will have a lightly pickled flavor after 15 minutes.
- These pickled beets need to go in the fridge after preparing them, and they'll keep well for up to 6 weeks.
Notes
For beets that are more tangy: When making the brine, use 1½ cups apple cider vinegar and ½ cup water.
To boil beets: Bring a large pot of salted water to a boil. Trim and wash the beets, removing any greens. Add the beets to the boiling water and cook for 30 minutes, or until completely tender. A paring knife should slide in and out of the beets easily. Beets can vary greatly in size, and they are a very dense root vegetable, so size will definitely determine how long you need to cook them. Transfer the beets to a bowl of ice water and then peel away the skins with your fingers (very easy to do!) and cut or slice as desired.
To roast beets: Wash the beets and remove any greens. Drizzle with olive oil and wrap in foil. Bake on a baking sheet at 400° F for 45 minutes, or until completely tender. Again, the size of your beets will determine cook time, as I just mentioned above. A paring knife should slide in and out of the beets easily. Allow to sit for 10 minutes or so, then peel away the skin and cut or slice as desired.
To use packaged pre-cooked beets: I buy a box of whole peeled, cooked beets from Costco that includes 3 separate packages of beets that weigh 17.6 ounces per package. And one package is the PERFECT amount for this recipe! Just know that the texture of these beets is usually a bit softer than when you boil or roast fresh beets yourself.
Quick Pickled Beets will keep well in the refrigerator for up to 6 weeks.
Nutrition Information:
Serving: 1 Calories: 57kcal Carbohydrates: 12g Protein: 1g Sodium: 527mg Fiber: 1g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.