Easy-Pickled Beets

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

5 from 1 vote

An introduction to pickling veggies with this quick and fun recipe

Print Recipe

Prep Time 5 minutes mins

Cook Time 14 minutes mins

Resting time 20 minutes mins

Total Time 40 minutes mins

Course: Salad, Side Dish

Ingredients Method Notes

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

Method

 

1. Steam the beets until soft, about 10 minutes (depending on size of your beets and your altitude).
   
2. 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.
   
3. Turn off heat and let sit 20 minutes.
4. Enjoy!!!

Notes

Can add other spices such as fennel, rosemary, garlic, or anything you use to pickle.

Can store for up to a week in a glass seal-tight container in the fridge.

Great on salads, sides, wraps, sandwiches, soups, or any dish of your liking!