THE BEST Quick Pickled Beets Recipe
These quick pickled beets are perfect for eating straight from the jar, or atop salads, sandwiches, and more!
Servings 6 pints
Calories 551kcal
Ingredients
- 5 pounds beets , stems removed, rinsed, and patted dry
- 5 cups apple cider vinegar
- 2 ½ cups water
- 2 ½ cups granulated sugar
- 1 large onion , diced into 1-inch cubes
- 5 bay leaves
- 1 tablespoon whole black peppercorn
- 2 tablespoons dried dill
- 1 tablespoon whole coriander
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon whole anise seed
- 2 sprigs fresh rosemary
Instructions
- Cook the beets. You have two options: To roast (my preference): Place the whole beets in a baking dish and cover tightly with foil. Roast at 450ºF for 45 minutes to 1 hour, or until the beets are easy to pierce with a fork. To boil: In a large pot, cover beets with water and cook until tender, but still slightly firm. Drain.
- Peel and slice. Once the beets are cool enough to handle, peel off the skins (rubbing them with a clean paper towel makes easy work of this). Then, cut into ½ inch slices.
- Make the pickling brine. Add remaining ingredients to a medium-size saucepan, bring to a boil then reduce to a simmer for 30 minutes, then chill and strain the liquid.
- Cover and chill for 24 hours. Add strained liquid to beets and allow them to marinate in the refrigerator for at least 24 hours before serving.
Notes
Storage: If stored airtight in the refrigerator, quick pickled beets will last 2 to 3 weeks.
Nutrition
Serving: 1g | Calories: 551kcal | Carbohydrates: 126g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 336mg | Potassium: 1507mg | Fiber: 12g | Sugar: 110g | Vitamin A: 588IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 5mg