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Quick Pickled Beets Recipe

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4.2 from 14 reviews

Quick Pickled Beets are a vibrant and tangy side dish made by roasting whole beets and then soaking them in a sweet and tangy vinegar brine with mustard seeds and peppercorns. Perfect for adding a burst of flavor to salads, sandwiches, or as a standalone snack, these pickled beets require minimal prep and are stored in the refrigerator for a deliciously tangy bite.

Ingredients

Beets

  • 1 pound beets

Pickling Brine

  • 1 cup white vinegar
  • 1 cup water
  • ¼ cup honey
  • 1 tsp salt
  • ½ tsp mustard seeds
  • ¼ tsp black peppercorns

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to prepare for roasting the beets.
  2. Prepare Beets for Roasting: Wrap each beet tightly in aluminum foil to retain moisture and allow even roasting.
  3. Roast Beets: Place the wrapped beets on a baking sheet and bake for 50-60 minutes, or until a knife easily pierces through the beet, indicating they are fully cooked.
  4. Peel and Slice Beets: Remove the beets from the oven and unwrap carefully. Once cool enough to handle, peel off the skins and cut the beets into wedges or desired shapes.
  5. Make Pickling Brine: In a saucepan, combine water, white vinegar, honey, and salt. Heat over high heat until the mixture reaches a boil, stirring occasionally to dissolve the honey and salt.
  6. Pack Jars: In a clean jar, pack the beet wedges along with mustard seeds and black peppercorns evenly.
  7. Add Brine and Cool: Pour the hot vinegar mixture over the beets and spices, filling the jar. Seal with a lid and let the jar cool to room temperature.
  8. Refrigerate and Marinate: Place the jar in the refrigerator and let the beets marinate for at least 5 days before consuming to develop their flavors.
  9. Storage: Keep refrigerated and consume within 1 month for optimal freshness and taste.

Notes

  • Beets can be peeled easily by rubbing the skin off with your hands or a paper towel after roasting.
  • For a less sweet pickle, reduce the honey quantity to 2 tablespoons.
  • Use sterilized jars for longer shelf life and food safety.
  • Pickled beets can be used as a topping for salads, sandwiches, or as a tasty side dish.
  • Allowing the beets to marinate longer enhances the depth of flavor.

Find it online: https://simpleplatter.com/quick-pickled-beets-recipe/