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Quick Pickled Beets

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These quick pickled beets are a vibrant and tangy treat that’s easy to prepare and packed with flavor. With a perfect balance of sweet, sour, and earthy notes, this recipe provides a healthy, nutrient-rich side dish or snack in under an hour. Ideal for salads, bowls, or just as a stand-alone snack, quick pickled beets are a must-try for anyone looking to enjoy a simple, nutritious, and delicious vegetable in a new way.

Ingredients

3 medium beets, peeled and sliced

1 cup apple cider vinegar

1 cup water

1/4 cup sugar

1/4 cup salt

1 tablespoon mustard seeds

1 tablespoon peppercorns

2 cloves garlic, smashed

1 bay leaf

1 cinnamon stick (optional)

Instructions

  • Peel and slice the beets into thin rounds or wedges.

  • In a medium saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, garlic, bay leaf, and cinnamon stick. Bring to a boil, stirring occasionally to dissolve the sugar and salt.

  • Once boiling, reduce the heat and simmer for 3–5 minutes.

  • Place the sliced beets into a glass jar or airtight container.

  • Pour the hot pickling liquid over the beets, ensuring they are fully submerged.

  • Let the beets cool to room temperature, then seal the jar and refrigerate.

  • The pickled beets are ready after 2–3 hours but are best enjoyed after 24 hours in the fridge for optimal flavor.

Notes

  • To add some spice, try including a sliced jalapeño or red chili pepper in the brine.

  • You can experiment with herbs like thyme, dill, or rosemary for a unique flavor twist.

  • For a sugar-free version, substitute the sugar with honey or skip it altogether for a tangier taste.

  • Roasting the beets before pickling them enhances the flavor for a deeper caramelized profile.

Find it online: https://thefamilycooking.com/quick-pickled-beets/