Saladsbellyfull5.0
Pickled Beets Recipe
This Pickled Beets recipe is so easy to make and way better than store bought! Great for a side, salad, or healthy snack!
👥 8 Servings⏱️ Prep & Cook: 24h 10m⏳ Prep: 10 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
You'll need 4 medium beets for this recipe. Make my roasted beets first. Allow them to cool, peel, and slice them.
medium roasted beets (, cooled, peeled, and sliced)4
2
In a medium pot, add 1 cup apple cider vinegar, 1 cup water, 1/3 cup sugar, 1 teaspoon coarse salt, and 1/4 teaspoon dry ground mustard. Bring to a boil, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
apple cider vinegar1 cupwater1 cupteaspoon (dry) ground mustard1/4coarse salt1 teaspoon
3
Add 5 whole peppercorns and the sliced roasted beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1-liter sized jar.)
medium roasted beets (, cooled, peeled, and sliced)4
4
Pour the brine in, covering all the beets.
5
Loosely fasten with the lid and set aside for several hours until the jar reaches room temperature, then tighten the seal and transfer to the refrigerator.
6
Use as desired, to snack on or in salads. This particular recipe will keep up to 6 weeks in the fridge.
Nutrition Facts
calories
77 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
3 g
sugar Content
14 g
sodium Content
360 mg
protein Content
1 g
carbohydrate Content
17 g
saturated Fat Content
1 g
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