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Pickled Beets
Make this easy Pickled Beet Recipe and add your beets to salads, sandwiches, or charcuterie boards. The best part? Pickled Beets are safe in the refrigerator for up to six weeks and no canning equipment is required.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 5 min🔥 Cook: 1h 10m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●dutch oven
📝 Preparation Steps
1
Preheat oven to 400 degrees. Scrub beets well under cold water and pat dry. Place in a 9-inch by 13-inch baking dish and cover with parchment paper. Bake until tender when pierced with a skewer, about 45 to ⏱️ 60 minutes.
2
Remove from oven, remove beets to another dish, and immediately cover with plastic wrap. Allow beets to steam for 15 to ⏱️ 20 minutes, to loosen skins.
3
Rub off skins with fingertips or paper towels. Slice into 1/4-inch thin rounds or crinkle-cut on a mandoline.
4
In a large Dutch oven over medium-high heat, combine vinegar, water, sugar, and salt. In a piece of cheesecloth, bundle together the ginger, star anise, and peppercorns. Secure with a piece of kitchen twine, and add to vinegar mixture. Bring mixture to a boil, and add beets. Return to a boil. Remove from heat and discard sachet.
5
With a slotted spoon, transfer sliced beets to jars with tight-fitting lids. Carefully spoon or pour hot brine over beets, leaving 1/2-inch of headspace. Cover, and refrigerate for 1 week. Pickles can be refrigerated up to 6 weeks.
Nutrition Facts
calories
230 kcal
fat Content
0.4 g
serving Size
1 serving (1/2 cup)
fiber Content
5 g
sugar Content
49 g
sodium Content
427 mg
protein Content
3 g
carbohydrate Content
54 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.2 g
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