I’m just learning to pickle vegetables, and when we got a bunch of beets from our wonderful CSA, I decided to give it a try.
I got this delicious recipe from Fiber-Fueled, although I have altered it a bit after making it a few times and using what I had. This recipe is super quick and super tasty.
They store well for at least a week in the fridge, although we usually devour them in just a few days.
They really enhance salads, wraps, sandwiches, veggie burgers, soups, or any dish you add them to.
I love them because of all the nitric-oxide-producing power of beets, with the benefits of vinegar, and most of all, the flavor-punch of this pickled superfood.
One word of caution: the beets and red-wine vinegar combination can stain, so use discretion.
Easy-Pickled Beets
Ingredients
- 2 cups beets Washed and sliced
- 1/3rd cup red wine vinegar Can substitue with other vinegar
- 1 teaspoon mustard I used an organic, low sodium mustard
- 5 peppercorns Can add more or less for spice, flavor
- 2 whole cloves Omit if you don't like the flavor of cloves
Instructions
- Steam the beets until soft, about 10 minutes (depending on size of your beets and your altitude).
- Add steamed beets to a pot with vinegar, mustard, and spices. Bring to a boil and simmer a few minutes (about 3-4) with the lid on.
- Turn off heat and let sit 20 minutes.
- Enjoy!!!
Notes
I am going to make this! Is the mustard that you use the refrigerator yellow kind or powder?
Thank you fo sharing, I love beets🤟
Yes, I used regular yellow mustard that I had in the fridge. Normally pickling recipes call for mustard seed, but I didn’t have any, and this added a delicious tang that was just perfect. Let me know how what you think! 😊