Homemade Pickled Beets
Transform fresh beets into vibrant, tangy pickled gems with this simple homemade recipe. These sweet and sour beauties are perfect for adding color and flavor to salads, sandwiches, or cheese boards, and they'll keep in your fridge for weeks.
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Servings: 8
Calories: 45kcal
Ingredients
- 8 medium to large fresh beets 2 bunches
- 1 cup water for roasting
- For the Pickling Brine:
- 1½ cups water
- 1½ cups white distilled vinegar
- ⅓ cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
Instructions
- Preheat oven to 350°F. Slice off beet stems and place beets cut side down in a pot with 1 cup water.
- Cover the pot and roast beets in the oven for 1 hour until tender.
- Remove from oven and let cool for 30 minutes until safe to handle.
- Peel the cooled beets and slice into desired thickness.
- Pack the sliced beets into sterilized jars.
- In a saucepan, combine 1½ cups water, vinegar, sugar, salt, mustard seeds, and peppercorns.
- Bring the brine mixture to a boil, stirring until salt and sugar completely dissolve.
- Pour the hot brine over the beets in jars, ensuring they are completely submerged.
- Allow jars to cool to room temperature, then seal and refrigerate.
- For long-term storage, process sealed jars in a boiling water bath for 30 minutes.
Notes
Wear gloves when handling beets to prevent staining your hands
Beets are ready when a fork easily pierces through them
Use equal-sized beets for even cooking, or separate larger and smaller beets
Pickled beets will keep in the refrigerator for up to 2 months
For crispier beets, slice them thicker; for more tender beets, slice thinner
You can substitute apple cider vinegar for a milder flavor
Add fresh herbs like dill or thyme for extra flavor variation
Nutrition
Serving: 0.5Cup | Calories: 45kcal | Carbohydrates: 11g | Protein: 1.5g | Fat: 0.2g | Saturated Fat: 0.04g | Sodium: 590mg | Potassium: 230mg | Fiber: 2g | Sugar: 9g