Pickled Beets – The Daring Gourmet

These homemade pickled beets are easy to make, keep for months, and taste absolutely fabulous!  You can make these to keep in your refrigerator where they’ll keep for several weeks or you can water-bath can them for long-term storage, directions provided below!

I’ve always  been a fan of pickled beets.   I’m not sure how or when this love affair started, but even as a little girl I remember eagerly diving into these, whether at the dinner table or as a quick snack.

I also enjoy them in salads and boiled or steamed as a side vegetable for meat and fish.  Oh, and grilled with a simple dab of butter, yum!  Or how about in a Red Flannel Hash?  Beets are also a great addition to baked goods like chocolate cake and brownies.

How do you like to prepare beets?

As delicious as beets are they are also healthy superbly high in a variety of vitamins, so it’s a win-win!

Use the freshest beets you can find.  I’m using beets freshly harvested from my garden.  I usually add the beet greens to soups, stews and salads and if I have an overabundance I’ll often blanch and freeze the greens for future use or feed them to our chickens (they love them too!).

But beets lend themselves particularly well to pickling.  Stock up on fresh beets while in season, pickle them, and then enjoy them all the year long!  Pickled beets are great on their own, as a side, and go great in things like pasta salads, spreads and relishes.

How do you use pickled beets?  Share your ideas with us!

Pickled Beets Recipe

Let’s get started!

Thoroughly scrub and wash the beets.  Leave the skins on or they will bleed while boiling and lose their color.

Place the beets in a large pot of water and bring to a boil. Reduce the heat and simmer covered for 20-35 minutes, depending on the size of the beets, until the beets are soft when pierced with a fork.  Drain the beets and remove them from the pot to let cool until you can comfortably handle them.

Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.

Peel the skins and slice the beets in 1/4 inch thick slices.

Place the sliced beets back in the pot and simmer for another 5 minutes.

Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving 1/2 inch head space from the top of the jar rim.

If you’re not canning the beets for long-term storage, let the beets cool and then transfer the jars to the refrigerator where they will keep for about 2 months.

If canning for long-term storage:  Place the canning lids on the jars and process for 30 minutes (35 minutes if in 1000-3000 ft elevation) in a water bath.  Carefully remove the jars and let sit undisturbed for 24 hours and then store them in a cool, dark place where they will keep for up to a year.

Whether canning or not, at least 3 days before eating the beets, preferably longer.  The flavor improves with time.

I like and recommend Granite Ware’s Enamel-on-Steel Canner.

The pickled beets are ready to eat in 2 weeks (and get even better with age) and will keep up to a year.

Enjoy!

Did you know?  Pickled beets are the traditional side dish for Swedish Kalops, a classic Swedish beef stew.

For more pickled goodness be sure to also try our:

Pickled Beets

Kimberly Killebrew

Pickled Beets are simple to make and are delicious as a side dish, snack, in salads, relishes, on sandwiches, and more!

Print Recipe

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course condiment, Side Dish, Snack

Servings 24 servings

Calories 114 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

Instructions 

• Place the beets in a large pot of water and bring to a boil (do not peel the skins or the beets will bleed and lose their color). Reduce the heat and simmer covered for 25-35 minutes, depending on the size of the beets, until the beets are soft when pierced with a fork. Drain the beets and remove them from the pot to let cool until you can comfortably handle them (discard the beet water).

• Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.

• Peel the skins and slice the beets in 1/4 inch thick slices. Place the sliced beets back in the pot with the vinegar solution and simmer for another 5 minutes.Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving 1/2 inch head space from the top of the jar rim.
• If you’re not canning the beets for long-term storage, let the beets cool and then transfer the jars to the refrigerator where they will keep for about 2 months.If canning for long-term storage:  Place the canning lids on the jars and process for 30 minutes (35 minutes if in 1000-3000 ft elevation) in a water bath.  Carefully remove the jars and let sit undisturbed for 24 hours and then store them in a cool, dark place where they will keep for up to a year.Whether canning or not, wait at least 3 days before eating the beets, preferably longer.  The flavor improves with time.Makes about 6 pints.

Nutrition

Serving: 0.5cup | Calories: 114kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 235mg | Potassium: 373mg | Fiber: 3g | Sugar: 22g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

Originally published on The Daring Gourmet August 19, 2015