Homemade Pickled Beets Recipe

By Muhammad Faizan

Homemade Pickled Beets Recipe

Pickled beets are tangy, sweet, and make a great addition to salads, sandwiches, or just as a snack. The recipe below is simple and quick, with an option to store them for longer shelf life.

Ingredients:

  • 6 medium-sized beets, peeled and cut into slices or cubes

  • 2 cups water

  • 1 cup apple cider vinegar (or white vinegar)

  • 1/2 cup sugar substitute (or 1/2 cup granulated sugar if preferred)

  • 1 teaspoon salt

  • 1/2 teaspoon whole black peppercorns

  • 1/2 teaspoon mustard seeds (optional)

  • 1 cinnamon stick (optional)

  • 2 cloves (optional)

  • 1 bay leaf (optional)

Full Recipe:

  1. Prepare the Beets:

    • Start by boiling the beets. Place the peeled and cut beets into a large pot, covering them with water. Bring to a boil and cook for 30-40 minutes until tender. You can check by piercing them with a fork; if they go through easily, they are ready. Once cooked, drain the beets and allow them to cool.

  2. Make the Pickling Brine:

    • In a separate pot, combine the water, apple cider vinegar, sugar substitute, salt, peppercorns, mustard seeds, cinnamon stick, cloves, and bay leaf. Bring the mixture to a boil, stirring occasionally until the sugar dissolves. Once it’s boiling, reduce the heat and let it simmer for 5 minutes to let the flavors meld.

  3. Jar the Beets:

    • Once the beets have cooled, place them in sterilized jars. Pour the hot pickling brine over the beets, making sure they are completely submerged. Leave about 1/2 inch of space at the top of the jar.

  4. Seal the Jars:

    • Seal the jars tightly with lids and let them cool to room temperature. Once cooled, store them in the refrigerator for at least 24 hours before enjoying. The longer they sit, the better the flavor!

  5. Enjoy!

    • Pickled beets can be stored in the fridge for up to 3-4 weeks. They can be enjoyed as a side dish, on sandwiches, or added to salads.

Notes:

  • You can adjust the sweetness and tanginess to your liking by adding more sugar or vinegar.

  • For a more complex flavor, feel free to experiment with other spices like ginger, allspice, or chili flakes.

  • If you’re planning to store them for a longer time, consider processing the jars in a water bath to seal them properly.

Tips:

  • Peeling Beets: Use gloves or be careful when peeling cooked beets to avoid staining your hands.

  • Spice Variations: For a spicier kick, you can add a few chili flakes or hot pepper to the brine.

Servings:

This recipe will make enough pickled beets to fill about 2-3 jars, depending on the size of the beets and how much brine you use.

Nutritional Info (per 1/4 cup serving):

  • Calories: 50 kcal

  • Carbs: 12g

  • Sugar: 10g (if using sugar substitute, it will be much lower)

  • Fat: 0g

  • Protein: 1g

Benefits:

  • Rich in Nutrients: Beets are high in antioxidants, vitamins, and minerals, including folate and manganese.

  • Gut Health: The vinegar and beets can aid digestion, especially when consumed in moderation.

  • Low in Calories: Perfect for those looking for a low-calorie snack or side dish.

Q&A for Pickled Beets:

Q: Can I use a different type of vinegar? A: Yes! You can use white vinegar, red wine vinegar, or balsamic vinegar depending on your taste preference. Each will give a slightly different flavor.

Q: How long will the pickled beets last? A: If kept in the refrigerator, pickled beets will last for 3-4 weeks.

Q: Can I make these without sugar? A: Yes! You can completely omit the sugar or use a sugar substitute to make them low-sugar or sugar-free.

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