Pickled Beets Are Easy to Make at Home With This Recipe (2024)

FAQs

What's the easiest way to make pickled beets? ›

Fill each sterilized jar with beets. Evenly divide cloves among the jars. Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal the lids.

Pickled beets are beets that have gone through a pickling or fermentation process. Pickled foods are preserved in an acidic solution, then sealed in a sterile jar or can so they won't spoil. Beets are often pickled in a solution of vinegar, sugar, and salt. Some pickled beets are also pickled with cloves.

One of the most popular ways to enjoy pickled beets is by adding them to salads. Their tangy flavor and vibrant color can elevate any salad, whether it's a simple green salad or a hearty grain-based salad.

Wait 24 hours before eating the pickled beets for the best flavor results. The longer you wait, the more intense the flavor they will get. Make sure your jars are completely clean and sterilized before using them. Depending on the size of the beets, you may need more or less to fill the jars.

Packed with beneficial compounds

However, the pickling process reduces antioxidant levels by 25–70%. Thus, pickled beets contain lower antioxidant levels than those of other forms of beets (6, 9 ). Beets are also a rich source of nitrates and saponins ( 8 , 6).

The answer is yes! Pickled beets can offer several potential health benefits. If you want to boost your fiber intake or get more antioxidants in your diet, pickled beets may be a good option. Just remember to watch your sodium intake, as some brands of pickled beets can be high in sodium.

Aunt Nellie's Pickled Beets contain no fat, saturated fat or cholesterol; they are kosher and gluten-free.

The oxalates found in beets can increase your uric acid level, meaning that too many beets can lead to gout. To avoid this, stick to no more than a single half-cup serving of beets per day.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Why do my pickled beets taste like dirt? ›

Their “earthy” flavor comes from a compound called geosmin, which is also the same compound that we associate with the smell of “fresh rain” and “forest soil”. Some people are much more sensitive to this compound than others, that is why some people say they taste like dirt, and others love them.

This acidity slows down the process of decay and prolongs the lifespan, but it doesn't make fresh foods last forever. To enjoy them at their best and freshest, store your pickled beets in the refrigerator and plan to use them within a maximum of three months, or ideally within several weeks.

You can use cooked beets in salads, to make hummus or to blend into smoothies. They can be diced for slaw, quartered for a grain bowl or mashed to make a dip or spread. Their thick and chewy texture is even great in a galette or quesadilla.

High blood pressure increases your risk for heart disease, stroke and kidney disease. A balanced diet with plenty of vegetables can help you maintain a healthy blood pressure or lower high blood pressure, and pickled beets are a tasty part of a healthy diet.

– The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and piquant goat cheese. Add some hazelnuts and you're in heaven. In a salad.

In a large pot cook the unpeeled beets until fork-tender (do not overcook) cool and then remove the skins. Slice into about 1/4-inch thick or cut into cubes. Pack snuggly into the canning jars (be careful not to bruise).

Make sure that there is adequate vinegar in your red beet pickle recipe. Scientifically research tested recipes use more than ½ cup vinegar per pint jar. Pickled beets are safe to process in a boiling water bath or atmospheric steam canner. The USDA recommends processing pickled beets in boiling water for 30 minutes.

Place prepared jars in boiling water bath, making sure water covers jars by at least one inch. Bring back to a boil and process for 30 minutes. Remove jars from kettle using a jar lifter and let cool completely before touching.

Use a knife to remove any hard-to-remove skin. Slice the beets about 1/4-inch thick. Place them in a pint or quart canning jar. Combine the vinegar, water, ginger root or garlic, and salt.