Pickled beets are a tangy, vibrant side dish that pairs perfectly with salads, sandwiches, or as an accompaniment to a variety of meals. Roasting the beets enhances their natural sweetness, while the pickling process adds a delightful vinegar-based tang. This easy recipe results in a jar of homemade pickled beets that you can enjoy for days to come.
Ingredients
- 2 pounds beets
- 1 cup white vinegar
- 1 cup water
- 1 cup sugar
- 1 teaspoon salt
Directions
- Preheat oven to 400°F (200°C).
- Wash beets and trim off tops, leaving about 1 inch of stem.
- Place beets in a baking dish and cover with foil.
- Roast in the oven for 50-60 minutes, or until beets are tender.
- Let beets cool, then peel and slice thinly.
- In a saucepan, combine vinegar, water, sugar, and salt.
- Bring to a boil, stirring until sugar is dissolved.
- Place beets in a sterilized jar and pour hot liquid over them.
- Seal jar and refrigerate for at least 24 hours before serving.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 day
Variations
- Spicy Pickled Beets: Add a couple of sliced jalapeños or a pinch of red pepper flakes to the brine for a spicy kick.
- Herbed Pickled Beets: Add a few sprigs of fresh dill or a couple of cloves to the pickling liquid for additional flavor.
- Sweet and Tangy: Increase the sugar for a sweeter pickle, or reduce the vinegar for a milder tang.
Storage/Reheating
- Storage: Store pickled beets in a sterilized jar in the refrigerator. They will keep for up to 2-3 weeks.
- Reheating: These are typically served cold, but if you prefer them warm, you can briefly heat the beets in a saucepan with a little bit of their brine.
10 FAQs
- Do I need to peel the beets before pickling them? No, the skin will come off easily after roasting, so it’s best to peel them after they’re cooked.
- Can I use a different type of vinegar? Yes, you can use apple cider vinegar or red wine vinegar for a slightly different flavor profile.
- Can I make this recipe without sugar? Sugar is essential to balancing the vinegar, but you can try substituting with honey, maple syrup, or a sugar alternative.
- Do I have to roast the beets? Roasting the beets enhances their sweetness and flavor, but you can boil them if you prefer.
- How can I sterilize the jar? Boil the jar and lid in water for 10 minutes or run them through the dishwasher on the hottest cycle.
- How long do pickled beets last? When stored properly in the refrigerator, pickled beets can last for up to 2-3 weeks.
- Can I freeze pickled beets? Freezing is not recommended as it can change the texture of the beets. They are best enjoyed fresh from the fridge.
- Can I use fresh beets from the garden? Yes, fresh beets from the garden are perfect for this recipe. Just ensure they are tender and not too old.
- Can I make pickled beets without vinegar? Vinegar is essential for the pickling process as it helps preserve the beets. Without it, the recipe will not work as intended.
- How soon can I eat pickled beets? It’s best to wait at least 24 hours for the flavors to develop, but they will be good for up to a week in the fridge.
Conclusion
Pickled beets are a wonderful addition to any meal, offering a burst of flavor and color. This simple recipe provides a delicious way to preserve beets and enjoy their natural sweetness with a tangy twist. Whether served as a snack, a salad topping, or as a side dish, homemade pickled beets are a healthy and flavorful treat that will elevate your culinary repertoire.