Description
Quick Pickled Beets are a vibrant and tangy addition to salads, sandwiches, or enjoyed on their own.
Ingredients
Scale
- 1 bunch beets (3 medium sized = 3 cups cooked beet quarters), fresh
- 1 1/2 cups apple cider vinegar (360 ml)
- 1 1/2 cups water (360 ml)
- 1 tablespoon brown sugar (12 g)
- 1/21/2 teaspoon sea salt (3 g)
- 1/21/2 teaspoon whole peppercorns (2 g)
- 1/21/2 teaspoon mustard seed (1 g)
- pinch red pepper flakes, to taste
- 2 cloves garlic, sliced
- 1 small bunch fresh dill, roughly chopped
- 1 tablespoon brown sugar (12 g), adjust if desired
- 1 tablespoon honey (optional substitution for brown sugar)
Instructions
- Cook the Beets: Start by boiling the beets in a pot of water until they are fork-tender, about 15 minutes. You will know they are ready when you can easily pierce them with a fork. Keep an eye on them to avoid mushiness.
- Make the Pickling Liquid: While the beets cook, simmer together the apple cider vinegar, water, and brown sugar in a small saucepan over medium heat. You will catch a nice tangy aroma wafting through your kitchen. Ensure the sugar dissolves completely to balance the acidity of the vinegar.
- Add Spices: Stir in the sea salt, whole peppercorns, mustard seed, and red pepper flakes to the pickling liquid. You might notice the scent getting more complex and delicious. Feel free to taste and adjust the spices as desired.
- Slice & Pack Beets: Once cooked, peel and slice the beets into your desired thickness. They should feel warm and slightly soft in your hands. Pack these slices into a quart-sized canning jar, ensuring to leave some space at the top for the pickling liquid.
- Pour & Seal: Pour the warm pickling liquid over the sliced beets until they are completely submerged. Seal the jar tightly and let it cool at room temperature before refrigerating. For best flavor, allow the beets to chill in the refrigerator for at least 10 minutes before serving. The longer they chill, the more flavorful they will become!
Notes
- Storage Tips: Seal and store your quick pickled beets in the refrigerator; they should be good for 1-2 months.
- Expert Tips: If beets turn out too mushy, check for doneness with a fork around the 10-minute mark to avoid overcooking. If the pickling liquid lacks punch, let it simmer for an additional 10 minutes to develop stronger flavors. If the beets have an earthy taste, adjust by adding another tablespoon of vinegar or sugar to the pickling liquid.
- Reheating Instructions: Not applicable; pickled beets are served cold.
- Serving Suggestions: Serve on top of mixed greens for a salad, include in charcuterie boards for variety, or use as a topping on sandwiches or burgers.
- Recipe Variations: Add sliced jalapeƱos for extra heat, or substitute honey for the brown sugar for a different sweetness. You may also include spices like coriander for a new flavor profile.
- Ingredient Notes: Choose fresh beets for the best flavor. You may use golden or striped beets as a colorful alternative. If apple cider vinegar is unavailable, you can use white vinegar as a substitute for a different flavor profile.
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 1g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg