You’re going to love the taste of these homemade pickled beets. Why not make a batch of them? Set aside an afternoon and make enough to last. These keep for up to 6 weeks. You could also make some for family and friends. Homemade pickles always make popular gifts.
These aren’t the same as the ones grandma used to make as you don’t have to mess around with canning, boiling water bath processing, or jar sterilization. This no-nonsense recipe is much simpler. All you have to do is roast the beets then slice them, prepare the brine and add it to the jars.
It can be fun experimenting with different types of beets. Although the red (well, purple) ones are most common, you might like to try pickling golden ones or how about Chioggia beets, which are red and white striped and known as candy cane beets.
Ingredients:
- Beets
- Water
- Apple cider vinegar
- Black peppercorns
- Salt
- White sugar
- Mustard powder
Why You’ll Love the Recipe
These delicious pickled beets are simple to make and taste just like the ones from the store. Making them is super-easy and there are lots of ways to enjoy them.
It’s so easy making your own pickled beets and you can have fun playing with different herbs, spices and seasonings to customize them, trying new flavors every time you make the recipe.
How to Serve Them
Pickled beets can be enjoyed as a simple snack, in sandwiches or added to a salad.
Can You Make Them Ahead?
These keep for up to 6 weeks so you can make them in advance if you wish.
Storage Instructions
Sterilized canned beets can be kept at room temperature but that does not apply to this recipe. You must keep the pickled beets refrigerated. Eat them within six weeks.
Variations and Substitutions
White vinegar or rice wine vinegar can be used for the brine instead of the apple cider vinegar. You can also add different seasonings to the mixture, such as red pepper flakes, garlic and onion, bay leaves, a cinnamon stick, or dill weed.
Refrigerator Pickled Beets
These delicious pickled beets are simple to make and taste just like the ones from the store. Making them is super-easy and there are lots of ways to enjoy them.
Ingredients
- 4 peeled, sliced cooked beets
- 1 cup water
- 1 cup apple cider vinegar
- 5 black peppercorns
- 1 teaspoon salt
- 1/3 cup white sugar
- ¼ teaspoon mustard powder
Instructions
Put the vinegar, water, salt, mustard and sugar to a boil in a pan and cook until the sugar dissolves.
Simmer for several minutes then let it cool down a bit.
Put the beets and peppercorns in a 2-pint sized jar and pour the brine on top.
Cover tightly with the lid and keep it somewhere cool and dry for 24 hours, then keep refrigerated.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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