Pickled Beets Recipe (2024)

· by Valentina · 14 Comments

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This Pickled Beets Recipe is both easy and delicious. They can enhance any salad or sandwich and are a fabulous and healthy snack!Pickled Beets Recipe (1)

Inspiration

For years I've wondered how it's possible that my husband doesn't care for beets.

I support the way he (or anyone for that matter), chooses to eat, but this I just don't get. I mean, what's not to love about a beet? They're a hearty, warming, deliciously sweet, beautiful root vegetable.

I had an idea . . . .

Pickled beets.

Pickled Beets Recipe (2)

How to Make Them

There are 3 easy steps . . .

  1. Vinegar, water, salt and sugar are brought to a boil together.
  2. Sliced, cooked beets and sliced, raw shallots are added to the warm vinegar mixture, and then cooled, uncovered in a jar.
  3. Then jar is then covered, and placed in the refrigerator for the beets to marinate for about 2 days.

Pickled Beets Recipe (3)

How to Use Them

They are wonderful in all sorts of salads and sandwiches, too. They're fantastic in a sandwich with goat cheese and mixed greens.

I also use the leftover pickling juice to pickle eggs.

I hope you enjoy this Pickled Beets recipe as much as me!

Pickled Beets Recipe (4)

Pickled Beets Recipe (5)

Pickled Beets Recipe

Valentina K. Wein

This Pickled Beets Recipe is both easy and delicious. Pickled beets can enhance any salad or sandwich and are a fabulous and healthy snack!

*Makes 2½ cups / serving size: ¼ cup

Print

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Marinating Time 2 days d

Total Time 2 days d 15 minutes mins

Ingredients

  • 2 cups cooked beets, peeled, sliced about ¼-inch thick into rounds (see notes)
  • ½ cup shallots, peeled, thinly sliced
  • ¾ cup white vinegar
  • ¼ cup red wine vinegar
  • ¼ cup water
  • teaspoons Kosher salt
  • ¼ cup granulated sugar

Instructions

  • Add both vinegars, water, salt and sugar to a small saucepan. Bring to a boil and remove from the heat. Stir to be sure the salt and sugar are completely dissolved.

  • Place the prepared beets and shallots in a large jar or glass bowl, and pour the vinegar mixture over them. Do not cover and let this cool to room temperature.

  • Then cover with the lid or seal tightly with plastic wrap. Place in the refrigerator for at least two days before trying them. (They should keep for up to a month in the refrigerator.)

NOTES

Please note that the prep time does not include cooking the beets.

Calorie count is only an estimate.

NUTRITION

Calories: 35kcal

Keywords great for salads, pickling fruits and vegetables

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toAmazon.com.

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Reader Interactions

Comments

  1. Kim

    Lol. I love that you had to trick him into eating it. 🙂

    We actually love beets in my house. And that reminds me, I've got a bunch in the fridge I need to use up!

    [K]

    Reply

  2. Nancy Rose Eisman

    Good job on sneaking in the beets, but please no hiding the meats! 🙂

    Reply

    • valentina

      Nancy, I would never! 😀

      Reply

  3. sippitysup

    Don't throw away that pickled beet brine. It's good in cocktails too. GREG

    Reply

    • valentina

      Excellent tip, Greg! Thank you!

      Reply

  4. Mindy and Ligeia

    I love beets but my wife does not...not even pickled ones. But perhaps I'll try this recipe to see if it makes a difference.
    And by the way, so glad your vegetarian husband did not cave. 😉

    Thanks for sharing this recipe.

    Reply

    • valentina

      I never thought he'd like beets, and as as vegetarian it would seem like such a good think to like -- ya know? He'll never eat meat -- I just joke around with him. 😉 Thanks for following my recipes, and sharing in my love of food!

      Reply

  5. Pamela

    This was one of my favorites when I was young, tried to make it on my own and didn't taste good. Can't wait to try this recipe.

    Reply

  6. fran

    This beet recipe is similar one I grew up with from my Hungarian mother ( beets were merely boiled not roasted) try adding pinch of caraway seeds to the liquid in the sausepan - as she did - the special flavor of the seeds develops the "sweetness" further and gives another subtle layer of flavour

    Reply

    • valentina

      Hi Fran, you mother's recipe sound so interesting -- next time I'll try it with caraway! Thanks's for the tip. 🙂

      Reply

  7. Ashley

    How long do they keep in the refrigerator?

    Reply

    • valentina

      Hi Ashley -- They should be good for about a month in the refrigerator. (Thanks for asking -- I just edited that into the recipe.) 😀

      Reply

  8. Craig

    We belong to a CSA with a local farm and there's usually a challenge to find new ways to use one or two vegetables that come in abundance that week. Two weeks ago we got several pounds of beets. I roasted some by one of your recipes and pickled the rest. They were easy to prepare and delicious both ways.

    Reply

    • valentina

      Hi Craig, I'm so happy to hear that. You made my day! 🙂 (How great to have an abundance of beets!)

      Reply

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Pickled Beets Recipe (2024)

FAQs

How long does it take for pickled beets to be ready to eat? ›

No need to wait to enjoy your pickled beets. They're ready to eat as soon as they've cooled down, however, the longer you wait, the better their flavor. Give them at least a week or two.

What happens if you eat a lot of pickled beets? ›

Possible downsides. Depending on how they're made, some varieties of pickled beets may pack salt and added sugars ( 23 , 24 ). Research links excess sugar and salt intake to poor health and an increased risk of illnesses like heart disease and type 2 diabetes.

Do pickled beets lower blood pressure? ›

Beets and beet juice are high in nitrates, substances that turn into nitric oxide inside your body. Your body naturally produces nitric oxide, which is crucial for blood vessel health. Nitric oxide relaxes and widens your arteries, allowing more blood to flow through and significantly lowering blood pressure.

Are pickled beets as healthy as regular beets? ›

If you don't like raw beets, don't fret. Cooked, fermented, or pickled beets retain much of their nutritious value, although some of the nitrites and other nutrients may be lost during preparation (13, 18, 19, 20).

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.

Do beet pickles need hot water bath? ›

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.

What are the side effects of eating beets? ›

Beet is POSSIBLY SAFE for most people when taken by mouth in medicinal amounts. Beet can make urine or stools appear pink or red. But this is not harmful. There is concern that beets might cause low calcium levels and kidney damage.

What is the number one food that causes high blood pressure? ›

Salty foods. High sodium consumption can elevate blood pressure. Many people eat too much sodium without realizing it. Highly processed foods and fast foods usually contain excessive amounts of sodium, often more than the 2,300 milligrams a person should consume daily.

Who should not eat beetroot? ›

Who should not have beetroot every day
  • Beet for heart. ...
  • Pregnant women. ...
  • Children. ...
  • ​Breastfeeding mothers. ...
  • Cancer patients. ...
  • ​Allergy to beetroot. ...
  • Other effects of beet. ...
  • ​Beet in your diet.
Mar 16, 2023

Are Aunt Nellie's pickled beets healthy? ›

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

Why am I craving pickled beets? ›

Nutrient Deficiencies and Cravings

One possibility for craving beets is a deficiency in certain nutrients found in this root vegetable. For example, if you are low in iron, your body may send signals to your brain in the form of a craving for beets or other iron-rich foods.

Is it OK to eat beets everyday? ›

Can you eat beets everyday? It's always best to follow a varied diet. Eating a small amount of beetroot every day is unlikely to do any harm, but a high intake could lead to low blood pressure, red or black urine and feces, and digestive problems for anyone with a sensitivity to the nutrients.

How long after pickling can you eat beetroot? ›

Ready to eat in 2 weeks, or longer, if you like.

Can you eat pickled beets right out of the jar? ›

No special preparation is required for pickled beets. You may eat them directly out of the jar! Most people eat pickled beets chilled or at room temperature.

How long does it take beets to be ready? ›

Beets are ready to harvest when their roots are the size of a golf ball, typically 50 to 70 days after planting. Harvesting times depends on the gardener's preference, but larger bulbs will have a tougher texture.

How do you know when beets are ready to eat? ›

If you're still not sure if your beets are mature, push away the soil around the base of some of your beet greens and expose the top 1/3 of your beet roots. If the tops of your beet roots are about the size of a golf ball or larger, they should be ready to harvest.

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