If you love tangy, vibrant, and nutritious side dishes, pickled beets are a fantastic addition to your culinary repertoire. Not only do they bring a burst of color and flavor to your plate, but they also offer impressive health benefits. Beets are naturally rich in vitamins, minerals, and antioxidants, and pickling them preserves these nutrients while adding a deliciously sweet and sour zing.
This easy, healthy pickled beets recipe is perfect for beginners and seasoned cooks alike. With just a handful of simple ingredients and straightforward preparation, you can create a batch of pickled beets to enjoy as a side, salad topping, or snack. Plus, pickled beets keep well in the fridge, making them a convenient make-ahead treat.
Let’s dive into the recipe, plus some extra tips to get the most out of your pickled beets!
Ingredients
- 8 medium fresh beets
- 1 cup vinegar (white vinegar or apple cider vinegar works well)
- 1/2 cup sugar (you can adjust or substitute with honey or maple syrup for a natural alternative)
- 1½ teaspoons whole cloves
- 1½ teaspoons whole allspice
- 1/2 teaspoon salt
Preparation Instructions
Step 1: Prepare and Cook the Beets
Start by scrubbing your fresh beets thoroughly to remove any dirt, as beets grow underground and can hold onto soil particles. Trim the beet tops, leaving about 1 inch of stem intact. This helps the beets retain their color and nutrients during cooking.
Place the beets in a large pot and add enough water to cover them completely. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 25 to 30 minutes or until the beets are tender when pierced with a fork. Cooking time may vary slightly depending on beet size.
Once cooked, remove the beets from the hot water and allow them to cool completely. This step is crucial as peeling hot beets can be tricky and messy.
Step 2: Peel and Slice the Beets
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