Easy Quick Pickled Beets Recipe: How to Make It

Pickled Beets Recipe

Today I want to share with you how to pickled beets this is an old-fashioned pickled beet recipe that's very easy to make, and very delicious.

With freshly cooked beets and a brine consisting of sugar, pickling salt, and vinegar, pickled beets are simple to create. When I have a bountiful crop of fresh beets, this recipe is one of my annual "must-do" canning recipes.

Pickled beets are a fantastic accompaniment to many dishes, including sandwiches, salads, and hamburgers, but they're also delectable on their own. When you have a ton of fresh beets laying around that need to be used, this dish is fantastic. It makes enough pickled beets for 10 jars (so that you will always have some of these beauties on hand).

Of course, you may adjust the recipe's serving size using the toggle to suit your pickling requirements. But these jars will last for 12 months - and pickled beets make great food gifts!

How to Make Beet Pickles

Here is a quick explanation of how to make pickled beets before you read the complete recipe and directions below:

Prepare the Beets

Beets should be boiled for around 15 minutes or until they are soft. After draining all but two cups of the beet water, peel the beets.

Clean the Jars.

Wide-mouth canning jars and lids can be sterilized by submerging them in boiling water for at least ten minutes. Beets and a few whole cloves should be added to each jar.

Build the brine.

Bring to a boil sugar, vinegar, beet water, and pickling salt. After that, fill the jars with the boiling brine and seal them.

Find out more about pickling salt and a suitable replacement.

Clean up the Jars

Half-fill a stockpot with water and place a trivet at the bottom of the pot.

Process the Jars

A stockpot should have a trivet at the bottom and half an inch of water inside. The jars are added after bringing the water to a boil. More hot water should be added until all of the jars are submerged (the water should be at least 1 inch above the top of the jars). The stockpot's water should be brought to a boil, covered, and cooked for 10 minutes.

Marinated versus pickled

Even while not all marinated foods are pickled, pickled foods can be marinated. Acid is used to flavour food when it is marinated. whereas pickling denotes the use of acid or salt to preserve food.

Food must be preserved in the brine or marinade for it to be deemed pickled; flavouring alone is insufficient.

What type of vinegar is best for pickling beets?

Although pickled beets can also be made using rice wine vinegar or cider vinegar, this recipe calls for white vinegar.

Uses for Pickled Beets

Because pickled beets are so useful, you should always keep a jar on hand. You can (and should) use your pickled beets in one of the following recipes if you need some ideas:

Goddess Beet Salad with Spinach and Goat Cheese and Beetroot Vinaigrette

Beets, roasted, with beet greens, sautéed

Tuna and Egg Melt

Additionally, remember to keep the liquid from the pickled beets so you may make a batch of pickled eggs!

How to Keep Pickled Beets Fresh

These pickled beets do not require refrigeration because they are prepared, making them shelf-stable. Pickled beets in cans should be kept for up to a year in a cold, dry area.

Pickled beets can be kept in the fridge for three to four days after being opened.

Ingredients for pickled beets

• 8 medium fresh beets
• 1 cup of vinegar
• 1/2 cup of sugar
• 1-1/2 teaspoons of whole cloves
• 1-1/2 teaspoons of whole allspice
• 1/2 teaspoon of salt

Instructions for pickled beets recipe

Clean beets and cut off 1 inch of the tops. Put the item in a Dutch oven and cover it with water. up to a boil.

Reduce heat; cover and simmer for 25–30 minutes or until vegetables are soft. Cool after removing from water. Sliced beets after being peeled; add to a bowl and leave aside.

Vinegar, sugar, cloves, allspice, and salt should all be combined in a small saucepan. Boil for five minutes after bringing to a boil.

Apply to the beets. Keep chilled for at least one hour. Before serving, drain. Enjoy!

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