Pickled Beets

By Muhammad Faizan

Description

Pickled beets are a classic, vibrant side dish made by simmering cooked beets in a sweet-tangy brine of vinegar, sugar, and spices. They’re delicious on salads, served alongside meats and cheeses, or enjoyed straight from the jar. This recipe is simple, beginner-friendly, and perfect for meal prep or canning.

Ingredients For

Pickled Beets

For the Beets

  • 2 lbs fresh beets (about 6 medium)

  • Water for boiling

For the Pickling Brine

  • 1 cup white vinegar (or apple cider vinegar)

  • 1 cup water

  • ¾ cup sugar (adjust to taste)

  • 1 tsp salt

  • ½ tsp ground cloves or 4 whole cloves

  • ½ tsp ground allspice or 4 whole allspice berries

  • Optional: 1 cinnamon stick

Instructions

1. Prepare the Beets

  1. Trim the greens and root ends, leaving about 1 inch attached to prevent bleeding.

  2. Rinse well.

  3. Place beets in a large pot, cover with water, and bring to a boil.

  4. Reduce heat and simmer for 30–45 minutes, until fork-tender.

  5. Drain and cool slightly.

  6. Slip off the skins using your hands or a paper towel.

  7. Slice beets into ¼-inch rounds or wedges.

2. Make the Pickling Brine

  1. In a saucepan, combine vinegar, water, sugar, salt, and spices.

  2. Bring to a gentle boil, stirring until sugar dissolves.

  3. Simmer for 2–3 minutes.

3. Combine and Store

  1. Pack sliced beets into clean glass jars.

  2. Pour hot brine over the beets, ensuring they are fully covered.

  3. Let cool to room temperature.

  4. Seal jars and refrigerate for at least 24 hours before eating for best flavor.

Servings

  • Makes 6–8 servings

  • Fills 2 to 3 pint-sized jars

Storage

  • Refrigerated pickled beets: up to 6 weeks

  • Canned (water bath): up to 12 months

Nutritional Information (per ½ cup serving, approx.)

  • Calories: 110

  • Carbohydrates: 25g

  • Sugar: 20g

  • Protein: 1g

  • Fat: 0g

  • Fiber: 2g

  • Sodium: 150mg
    (Values vary based on sugar and vinegar used)

Notes & Tips

  • Choose beets similar in size so they cook evenly.

  • Golden or striped beets can be substituted for colorful jars.

  • For less sweetness, reduce sugar to ½ cup.

  • Vinegar can be swapped with apple cider vinegar for a fruitier flavor.

  • Add sliced onions to the jars for extra flavor.

  • If canning, ensure jars are sterilized and follow safe water-bath procedures.

Health Benefits

Pickled beets offer several nutritional perks:

  • Rich in antioxidants (betalains) that help fight inflammation.

  • Contain folate, manganese, and potassium.

  • Natural nitrate content may support healthy blood pressure.

  • Fermented versions (if using live vinegar) may include beneficial probiotics.

  • Low in fat and a great way to add vegetables to meals.

Q & A

Q: Can I use pre-cooked or canned beets?

A: Yes! Skip boiling and proceed directly to slicing and pickling.

Q: Why do my pickled beets taste too vinegary?

A: Add extra water or a bit more sugar to mellow the acidity next time.

Q: Are pickled beets served hot or cold?

A: They’re best served chilled.

Q: Can I reduce the sugar?

A: Absolutely. The sugar is for flavor, not preservation (in refrigerator recipes).

Q: Can I reuse the brine?

A: For refrigerator pickles, yes once; for canning, no.

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