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Pickled Beets » Simple and Healthy Recipe! ✅

pickled beets they are one of the best ways to enjoy this brightly colored vegetable. To make this easy recipe overnight, soak roasted beets in a pickling solution in the refrigerator with dill and garlic. The result is sweet, slightly acidic, but absolutely delicious.

There is a wonderful German place down the street that serves a side of pickled vegetables with all their sausages.

While the pickled carrots and cabbage are delicious, I can’t help it until before I devour the pickled beets!

The salty and tart bite combined with the delicate texture can’t be beat.

Ever since I ate out, I’ve been working on transforming it. refrigerator dill pickles recipe into one that would work with beets instead.

It’s so easy to whip up some brine solution and then pour it over roasted beets, garlic, dill, and pickled spices. This is the BEST Homemade Pickled Beet Recipe you will find.

The icing on the cake… Ready to enjoy the next day!

ingredients

The simple ingredients needed to make this pickled beets recipe include:

  • Beets. You’ll want medium-sized ones so they’ll roast faster. This recipe calls for only ½ pound, which works out to about 2. If you want to save time, you can also buy a bag of those that are already peeled and roasted. The brand is Love Beets.
  • Vinegar. Distilled white vinegar is essential to achieve that classic pickle flavor that everyone loves. Apple cider vinegar will work if that’s all you have, but the end result won’t be the same.
  • Waterfall.This is necessary to balance the acidic flavor you get from the vinegar. If not, the solution may be too acidic.
  • Salt. The secret to every good pickle! If you can get your hands on some pickled salt, that’s best. But regular table salt is fine. Start with a smaller amount as you can always add more.
  • sugar. It only takes a little to offset the sour taste of the vinegar. You can use more or less of them depending on your preferences.
  • optional ingredients. fresh dill, whole cloves of garlic, black peppercorns orpickled spicethey are all great and add a depth of flavor.

How to make pickled beets

Here are the steps to follow to make this pickled beetroot recipe:

roast the beets

Discover the different ways to do it roasted beets.

Preheat oven to 400℉.

Rub a little olive oil on the outside of the whole beets. Then completely wrap each one in aluminum foil.

Arrange the beets on a parchment-lined baking sheet. This step is important as juices can seep out.

Roast the vegetables in the oven for 45-75 minutes. With about 30 minutes to go, start checking the beets by sticking a knife in the middle to see how tender they are.

Set them aside to cool when fully cooked. When you can handle the roasted vegetables, peel them and remove the skin.

Cut the beets into ½ to 1-inch cubes.

Beets are baked in the oven. Peel with absorbent paper. Cut the beets with a sharp knife.

perfect pickle

This step can be done when roasting beets.

Add the vinegar, salt, sugar, and water to a large pot. Over high heat, bring the vinegar mixture to a boil. Immediately reduce the heat and leave it in the summer for 2-3 minutes.

If you heat the liquid for too long, there won’t be enough solution for the carrots. Watch it carefully as it cooks.

Let cool before pouring over beets.

fill the jars

The best jars to use are those with a wide mouth.

There are two ways to fill the containers. Place the beets plain in the jar or add other ingredients. Whole garlic cloves, black peppercorns, fresh dill and pickled spice they are all delicious in this recipe.

Carefully place the ingredients you are using with the beets into the jar. Don’t push things down, you’ll want room for the vinegar solution to get between the vegetables.

Pour the brine over the beets. You will probably need to add a bit of water to fill the top space.

Place the roasted beets in the jar. Pour in the brine solution.

cover and store

Use a paper towel to wipe the rim of the jar clean, then screw on the lid.

Let the pickled beets sit in the refrigerator overnight, but they will continue to improve each day.

Meal preparation and storage.

  • Set up: It is best to prepare the entire recipe at least 1 or 2 days before you need it.
  • Store:Store pickled beets in an airtight jar in the refrigerator for up to 2 to 3 months.
  • To freeze:This recipe can be stored in the freezer for up to 9-12 months. Make sure to drain the pickling solution first.

Frequent questions

Are pickled beets good for you?

Fermented foods, like pickled beets, have healthy bacteria known as probiotics that aid digestion and improve overall health.

Should pickled beets be served hot or cold?

Generally, this food is served cold or at room temperature.

How long after pickling beets can you eat them?

You can eat pickled beets after 12 hours, but they will be even better after 2-3 days.

Expert tips and tricks

  • wrap them up Cover the beets completely with olive oil and aluminum foil before roasting so they can steam.
  • Cut it. Be sure to cut the beets into small pieces so they absorb the vinegar mixture.
  • Keep it short. Heat the brine solution just until the sugar and salt have dissolved.
  • Stuff it.Add water to make sure the solution completely covers the beets in the jar.
  • Be creative.Pickled beets are delicious in many things like salads, sandwiches, or even in a bowl with feta..

Ways to use pickled beets

This recipe is delicious as a side dish or in any dish that calls for roasted beets. Try one of these first:

More Quick Pickled Vegetable Recipes

Pickled vegetables are so easy to make! If you love beets, try one of these other recipes:

Quick pickled beets recipe

pickled beets they are one of the best ways to enjoy this brightly colored vegetable. To make this easy recipe overnight, soak roasted beets in a pickling solution in the refrigerator with dill and garlic.

  • ½ pound medium beets

  • ⅔ cup distilled white vinegar

  • ⅓ cup of water

  • 1 ¼ teaspoon salt

  • 1 tablespoon. sugar

  • Chili flakes in brine, garlic and/or dill, optional

  1. Preheat oven to 400 degrees.

  2. Roast whole beets wrapped in foil for 45 to 60 minutes, or until easily pierced with a knife. Once cooked and cooled to room temperature, peel and discard the skin then cut into ½ to 1 inch cubes.

  3. Add the vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then lower the heat to low. Simmer for 2-3 minutes, stirring occasionally, or until salt and sugar have dissolved.

  4. Add beets to 16 oz. mug. glass jar along with pickled spices, chili flakes, garlic and/or dill, if using.

  5. Pour the warm solution over the beets and let cool to room temperature. If there is room left in the jar, pour in more water until it reaches the top.

  6. Cover jar with lid and refrigerate for at least 4 hours or up to overnight before enjoying.

Meal preparation and storage.

  • Set up: It is best to prepare the entire recipe at least 1 or 2 days before you need it.
  • Store:Store pickled beets in an airtight jar in the refrigerator for up to 2 to 3 months.
  • To freeze:This recipe can be stored in the freezer for up to 9-12 months.

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