Pickled Beets
If you're looking for a fresh and tasty snack, look no further than this recipe for Quick Pickled Beets! Perfect for snacking, or adding to a salad, this quick-pickle refrigerator recipe is quick and easy to prep, so you can be snacking on Pickled Beets in no time.
Ingredients
- 1 pound beets
- ¾ cup apple cider vinegar
- 1 cup water
- 2 tablespoons maple syrup, or granulated sugar
- 1 teaspoon salt
Instructions
Steam the beets
- Steam the beets by adding 2 inches of water to a large pot on the stove over high heat. Bring the water to a boil.
- Trim the stems and greens off of the beets, then scrub the beets clean.
- Add the beets to a steamer basket above the boiling water on the stove. Make sure that the beets do not touch the water.
- Cover the pot, keep the stove on high and steam the beets for 30-40 minutes, depending on the size of the beets. After 30 minutes, remove the lid and pierce one of the beets with a fork. If it’s easy to slide the fork in and out of the beet, that means it’s cooked and you can turn the heat off on the stove.
- Use tongs to remove the beets from the steamer basket. Run them under cold water, then use your hands to peel the beets. The skin of the beets will easily slide off after they’re steamed.
- Place the peeled, steamed beets on a cutting board to cool. Once cooled, dice the beets into 1 inch cubes and add them to a large mason jar. I recommend these 50 ounce jars as shown in this post, but you can also divide the vegetables and pickling liquid between two, or more, smaller jars.
Pickle the beets
- In a medium saucepan on the stove, bring the apple cider vinegar, water, maple syrup and salt to a boil.
- Whisk the mixture together and simmer for 2-3 minutes.
- Remove from the heat and allow it to cool for a few minutes..
- Pour the vinegar brine over the beets and place a lid on the container.
- Let the beets pickle in the vinegar mixture at room temperature for 30 minutes.
- Serve immediately, or place in the refrigerator for up to 6 weeks.
Notes
- To make this pickled beet recipe really easy, purchase peeled steamed beets at the grocery store. You can usually find them in the refrigerator, in the produce section, near the bagged salads and refrigerated salad dressings. This will reduce your prep time down to 10 minutes for this recipe!
- You can also steam the beets ahead of time and store them in the refrigerator for up to 7 days before making the pickled beets.
- Instead of steaming the beets, you can also roast them in the oven or boil them on the stove. Visit this blog post for how to cook beets for step by step instructions on how to boil beets and roast beets.
- This recipe makes approximately 3 cups of pickled beets. You can double the recipe, but you’ll need a larger container, or two of the 50 ounce mason jars, to pickle and store the beets.
- These pickled beets will stay good in the fridge for up to 6 weeks. I always recommend labeling the jars with the date that you made them. Do not drain the liquid from the beets anytime during this 6 weeks. The pickling liquid is what preserves the beets and keeps them from spoiling.
- After eating all of the pickled beets, don’t throw out the brining liquid! Instead, prepare and peel 6 hard boiled eggs, then add them to the brining liquid in the jar for 24 hours. Remove the eggs from the jar and make deviled eggs. The outside of the eggs will turn a bright pink color and create a visually stunning dish for Easter, picnics or parties.
Nutrition Facts
Calories 114kcal (6%)Carbohydrates 24g (8%)Protein 2g (4%)Sodium 901mg (38%)Potassium 565mg (16%)Fiber 4g (16%)Sugar 18g (20%)Vitamin A 50mg (1%)Vitamin C 7mg (8%)Calcium 46mg (5%)Iron 1mg (6%)
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