Beets are great for a healthy snack or as a colorful addition to other pickled veggies! Serve these at a cocktail party with some crackers & small cubes of feta cheese. Add to a platter with Pickled Asparagus, Refrigerator Bread and Butter Pickles, and some Pickled Red Onions.
Perfectly Pickled Beets
We love this recipe because the beets come out tender, and mildly sweet and tart. This recipe is quick and requires no canning. It will last about 4 weeks in the fridge. This recipe retains a bright red color which makes them a pretty addition to any dish!
Ingredients and Variations
Fresh beets are sold year-round in supermarkets but they are also a great veggie for beginning gardeners! VINEGAR Any kind of vinegar can be used, but apple cider vinegar will yield a sweeter result. SUGAR Any kind of sugar to offset the vinegar will do, as long as it dissolves in the brine. We use regular granualted sugar. CINNAMON A cinnamon stick slowly releases its flavor giving these pickled beets an extra touch warmth. VARIATIONS Use pearl onions for a really colorful combination (boil them until tender first). Even hard-boiled eggs can be added to a jar of pickled beets! Black peppercorns can be added to the pickling juice for a little bit of a spicy flavor.
How to Pickle Beets
Tips
Keep the beets the same size so they bake at the same rate. Avoid roasting them too long or they will not hold their shape when they are cut into slices. Once the beets are eaten, add a few boiled eggs to the jar and let them sit for a few days for a pretty pickled egg.
How to Store
Pickled beets taste best when they are cold so keep them in the refrigerator for up to 4 weeks. Keep them in their brine and if the beets aren’t fully covered by the brine, simply add a 1:1 ratio of vinegar to water to the jar.
Perfectly Pickled
Pickled Red Onions – colorful & tangy Quick Pickled Jalapenos – fresh and spicy Easy Pickled Eggs – no canning required Pickled Asparagus – the perfect snack Refrigerator Pickles– so easy to make
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