Quick Pickled Beets are a vibrant addition to any meal, offering a sweet and tangy crunch. This recipe is a fantastic way to incorporate Healthy Beet Recipes into your diet, creating a versatile side dish or topping in minutes. You’ll love how easy and rewarding this simple preparation is.
Key Ingredients & Substitutions:
- Beets: Fresh beets are best, but you can use pre-cooked, unseasoned beets in a pinch.
- Vinegar: White vinegar is standard, but apple cider vinegar or rice vinegar also work.
- Sugar: Granulated sugar is fine; adjust to your sweetness preference. You can also use maple syrup or honey.
- Salt: Essential for flavor and preservation.
- Water: To dilute the brine.
Ingredients:
- 2 medium beets, about 1 pound
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- Optional: 1/2 teaspoon whole peppercorns, 1 bay leaf
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 80
- Tools needed: Large pot, small saucepan, knife, cutting board, clean jar
Step-by-Step Instructions:
1. Prepare the Beets
Wash your beets thoroughly and trim off the greens and root ends. You can peel them now if you prefer, but it’s easier after cooking. Boil them in a large pot of water until they are tender when pierced with a fork, about 20-30 minutes.
2. Cool and Peel the Beets
Drain the cooked beets and let them cool enough to handle. The skins should slip off easily under cool running water or with a paring knife. This step makes peeling very simple for your Healthy Beet Recipes.
3. Slice the Beets
Cut the peeled beets into your desired shape. You can slice them into rounds, dice them, or cut them into wedges. Aim for uniform pieces so they pickle evenly.
4. Make the Brine
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring this mixture to a simmer over medium heat, stirring until the sugar and salt dissolve completely. If using, add the optional peppercorns and bay leaf.
5. Combine and Store
Pack the sliced beets into a clean, heat-proof jar. Pour the hot brine over the beets, making sure they are fully submerged. Let the jar cool to room temperature before sealing it.
6. Chill and Enjoy
Once cooled, seal the jar and refrigerate your Quick Pickled Beets. Let them chill for at least 24 hours to allow the flavors to meld before serving. This enhances the tanginess perfect for Healthy Beet Recipes.
Variation Ideas:
- Add a sliced onion or garlic cloves to the jar for extra flavor.
- Experiment with different herbs like dill or thyme in the brine.
- For a spicy kick, add a few red pepper flakes to the brine.
Storage Instructions:
Store your Quick Pickled Beets in an airtight jar in the refrigerator. They will keep well for up to two weeks, becoming more flavorful over time. These are best served chilled directly from the fridge.
Frequently Asked Questions (FAQ):
Can you eat beet greens?
Yes, beet greens are edible and highly nutritious. You can sauté them like spinach or chard.
Do you have to cook beets before pickling?
Yes, cooking them first softens them and makes them easier to peel and enjoy.
What kind of vinegar is best for pickling?
White vinegar is common, but apple cider or rice vinegar also work well for different flavor profiles.
How long do Quick Pickled Beets last?
When stored properly in the refrigerator, they typically last for about two weeks.
Can you make this recipe without sugar?
You can reduce the sugar or omit it entirely for a more tart pickle, but it balances the flavor.
Are pickled beets good for you?
Yes, pickled beets are a healthy choice, retaining many nutrients of fresh beets while offering a tangy taste.