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Pickled Beets

Crispy Pickled Beets: Elevate Every Meal with Colorful Crunch

Pickled beets are a vibrant and healthy addition to any meal, balancing sweetness and tang with minimal effort.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 1 day
Total Time 1 day 50 minutes
Servings: 4 jars
Course: Salads
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beets
  • 2 pounds Fresh Beets Choose vibrant, firm beets for best flavor and texture.
For the Brine
  • 1 cup Vinegar Apple cider or balsamic recommended.
  • 1/2 cup Sugar Adjust according to taste.
  • 1 tablespoon Salt Kosher or sea salt works well.
For Extra Flavor
  • 1 teaspoon Spices (mustard seeds & peppercorns) Customize with your favorite spices.

Equipment

  • Large Pot
  • Medium saucepan
  • Clean, sterilized jars

Method
 

Preparation Steps
  1. Wash and trim the fresh beets, remove greens and roots. Place in a pot, cover with water, and boil for about 40 minutes until fork-tender.
  2. In a saucepan, combine vinegar, sugar, salt, and spices. Heat over medium, stirring until it boils. Reduce to low and simmer for 5 minutes.
  3. Slice the cooled beets into rounds or wedges. Pack them tightly into jars and pour hot brine over them, ensuring they are submerged.
  4. Allow jars to cool to room temperature before sealing lids. Let sit for an hour, then refrigerate.
  5. For best flavor, marinate in the fridge for at least 24 hours before enjoying.

Nutrition

Serving: 1jarCalories: 80kcalCarbohydrates: 18gProtein: 2gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 10gVitamin C: 4mgCalcium: 2mgIron: 1mg

Notes

Keep pickled beets in the fridge for 3-4 weeks. Freezing is not recommended as it alters texture and flavor.

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