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Home » Vegan » Pickled Beets Recipe

Pickled Beets Recipe

Mar 4, 2013 · by Valentina · 14 Comments

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This Pickled Beets Recipe is both easy and delicious. They can enhance any salad or sandwich and are a fabulous and healthy snack!Top view of pickled Beets and onion in a jar on wood background.

Inspiration

For years I've wondered how it's possible that my husband doesn't care for beets.

I support the way he (or anyone for that matter), chooses to eat, but this I just don't get. I mean, what's not to love about a beet? They're a hearty, warming, deliciously sweet, beautiful root vegetable.

I had an idea . . . .

Pickled beets.

one raw beet on wood table

How to Make Them

There are 3 easy steps . . .

  1. Vinegar, water, salt and sugar are brought to a boil together.
  2. Sliced, cooked beets and sliced, raw shallots are added to the warm vinegar mixture, and then cooled, uncovered in a jar.
  3. Then jar is then covered, and placed in the refrigerator for the beets to marinate for about 2 days.

jar of pickled beets with a fork

How to Use Them

They are wonderful in all sorts of salads and sandwiches, too. They're fantastic in a sandwich with goat cheese and mixed greens.

I also use the leftover pickling juice to pickle eggs.

I hope you enjoy this Pickled Beets recipe as much as me!

pickled beets and onions on a white and blue plate

top view of a mason jar with pickled beets and onion

Pickled Beets Recipe

Valentina K. Wein
This Pickled Beets Recipe is both easy and delicious. Pickled beets can enhance any salad or sandwich and are a fabulous and healthy snack!
*Makes 2½ cups / serving size: ¼ cup
Print
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Marinating Time 2 days d
Total Time 2 days d 15 minutes mins
Course Ingredient, Snacks
Cuisine American
Servings 10
Calories 35 kcal

Ingredients
  

  • 2 cups cooked beets, peeled, sliced about ¼-inch thick into rounds (see notes)
  • ½ cup shallots, peeled, thinly sliced
  • ¾ cup white vinegar
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1½ teaspoons Kosher salt
  • ¼ cup granulated sugar

Instructions
 

  • Add both vinegars, water, salt and sugar to a small saucepan. Bring to a boil and remove from the heat. Stir to be sure the salt and sugar are completely dissolved.
  • Place the prepared beets and shallots in a large jar or glass bowl, and pour the vinegar mixture over them. Do not cover and let this cool to room temperature.
  • Then cover with the lid or seal tightly with plastic wrap. Place in the refrigerator for at least two days before trying them. (They should keep for up to a month in the refrigerator.)

NOTES

Please note that the prep time does not include cooking the beets.
Calorie count is only an estimate.

NUTRITION

Calories: 35kcal
Keywords great for salads, pickling fruits and vegetables
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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Reader Interactions

Comments

  1. Kim

    March 04, 2013 at 8:04 pm

    Lol. I love that you had to trick him into eating it. 🙂

    We actually love beets in my house. And that reminds me, I've got a bunch in the fridge I need to use up!

    [K]

    Reply
  2. Nancy Rose Eisman

    March 04, 2013 at 6:46 pm

    Good job on sneaking in the beets, but please no hiding the meats! 🙂

    Reply
    • valentina

      March 06, 2013 at 6:14 am

      Nancy, I would never! 😀

      Reply
  3. sippitysup

    March 05, 2013 at 11:30 pm

    Don't throw away that pickled beet brine. It's good in cocktails too. GREG

    Reply
    • valentina

      March 06, 2013 at 6:15 am

      Excellent tip, Greg! Thank you!

      Reply
  4. Mindy and Ligeia

    March 06, 2013 at 10:07 am

    I love beets but my wife does not...not even pickled ones. But perhaps I'll try this recipe to see if it makes a difference.
    And by the way, so glad your vegetarian husband did not cave. 😉

    Thanks for sharing this recipe.

    Reply
    • valentina

      March 06, 2013 at 7:16 pm

      I never thought he'd like beets, and as as vegetarian it would seem like such a good think to like -- ya know? He'll never eat meat -- I just joke around with him. 😉 Thanks for following my recipes, and sharing in my love of food!

      Reply
  5. Pamela

    March 12, 2013 at 12:47 am

    This was one of my favorites when I was young, tried to make it on my own and didn't taste good. Can't wait to try this recipe.

    Reply
  6. fran

    June 07, 2013 at 4:04 pm

    This beet recipe is similar one I grew up with from my Hungarian mother ( beets were merely boiled not roasted) try adding pinch of caraway seeds to the liquid in the sausepan - as she did - the special flavor of the seeds develops the "sweetness" further and gives another subtle layer of flavour

    Reply
    • valentina

      June 08, 2013 at 5:46 am

      Hi Fran, you mother's recipe sound so interesting -- next time I'll try it with caraway! Thanks's for the tip. 🙂

      Reply
  7. Ashley

    October 13, 2013 at 9:23 pm

    How long do they keep in the refrigerator?

    Reply
    • valentina

      October 14, 2013 at 12:51 am

      Hi Ashley -- They should be good for about a month in the refrigerator. (Thanks for asking -- I just edited that into the recipe.) 😀

      Reply
  8. Craig

    May 25, 2014 at 6:41 pm

    We belong to a CSA with a local farm and there's usually a challenge to find new ways to use one or two vegetables that come in abundance that week. Two weeks ago we got several pounds of beets. I roasted some by one of your recipes and pickled the rest. They were easy to prepare and delicious both ways.

    Reply
    • valentina

      May 25, 2014 at 6:56 pm

      Hi Craig, I'm so happy to hear that. You made my day! 🙂 (How great to have an abundance of beets!)

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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