Description
This easy pickled beets recipe uses roasted beets and a simple brine made with vinegar, sugar, and spices. Perfect for salads, sides, or snacking!
Ingredients
4 medium roasted beets, cooled, peeled, and sliced
1 cup apple cider vinegar
1 cup water
1/3 cup granulated sugar
1 teaspoon coarse salt
1/4 teaspoon ground mustard
5 whole black peppercorns
Instructions
1. Roast beets at 400°F until fork-tender (about 45 minutes), then let cool.
2. Peel and slice the beets into thin rounds or wedges.
3. In a saucepan, combine vinegar, water, sugar, salt, mustard, and peppercorns.
4. Bring the mixture to a boil, stirring to dissolve sugar.
5. Place sliced beets in clean glass jars.
6. Carefully pour hot brine over beets, covering completely.
7. Let jars cool at room temperature.
8. Seal jars and refrigerate for at least 3 hours (preferably 24).
Notes
Beets taste best after chilling overnight. Store in the fridge up to 3 weeks. Add optional flavorings like cloves, cinnamon sticks, or red pepper flakes if desired.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 77
- Sugar: 14g
- Sodium: 360mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg