Description
This Quick Pickled Beets recipe offers a simple and flavorful way to enjoy roasted beets preserved in a tangy vinegar solution with optional spices. Perfect as a side dish or salad topping, these pickled beets develop rich flavors after refrigeration, combining sweetness, acidity, and the earthiness of beets.
Ingredients
Scale
Beets
- ½ lb. medium-sized beets
Pickling Solution
- â…” cup distilled white vinegar
- â…“ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
Optional Pickling Spices
- Pickling spice blend (red pepper flakes, garlic, and/or dill, optional)
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the beets, which helps soften them and bring out their natural sweetness.
- Roast Beets: Wrap whole beets in aluminum foil and roast for 45 to 60 minutes until they are tender enough for a knife to pierce through easily. Once cooled to room temperature, peel off the skins and cut the beets into ½ to 1-inch cubes.
- Prepare Pickling Solution: Combine the distilled white vinegar, water, salt, and sugar in a saucepan, bringing it to a boil over high heat. Then reduce to low and simmer for 2 to 3 minutes, whisking occasionally until the salt and sugar fully dissolve.
- Jar the Beets: Place the cubed beets into a 16-ounce mason jar. Add your chosen pickling spices such as red pepper flakes, garlic, and/or dill if desired for extra flavor.
- Pour Pickling Liquid: Carefully pour the warm vinegar solution over the beets in the jar, making sure the beets are fully submerged. If necessary, add additional water to fill the jar to the top.
- Cool and Refrigerate: Seal the jar with a lid and allow it to cool to room temperature before placing it in the refrigerator. Let the beets pickle for at least four hours, preferably overnight, to allow the flavors to develop fully.
Notes
- Roasting the beets before pickling adds a deeper, sweeter flavor compared to boiling.
- Adjust sugar and salt levels to taste based on your preference for sweetness and saltiness.
- Pickling spices are optional but highly recommended for a more complex flavor profile.
- Store the pickled beets in the fridge, and consume within 2 weeks for optimal freshness.
- Use these pickled beets as a tasty topping for salads, sandwiches, or as a side dish.
