This Pickled Beets Recipe is both easy and delicious. They can enhance any salad or sandwich and are a fabulous and healthy snack!
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 . . . .
How to Make Them
There are 3 easy steps . . .
- Vinegar, water, salt and sugar are brought to a boil together.
- Sliced, cooked beets and sliced, raw shallots are added to the warm vinegar mixture, and then cooled, uncovered in a jar.
- Then jar is then covered, and placed in the refrigerator for the beets to marinate for about 2 days.
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 Recipe
- 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
- 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.)
Calorie count is only an estimate.
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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!
Nancy Rose Eisman
Good job on sneaking in the beets, but please no hiding the meats! 🙂
Nancy, I would never! 😀
Don't throw away that pickled beet brine. It's good in cocktails too. GREG
Excellent tip, Greg! Thank you!
Mindy and Ligeia
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.
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!
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.
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
Hi Fran, you mother's recipe sound so interesting -- next time I'll try it with caraway! Thanks's for the tip. 🙂
How long do they keep in the refrigerator?
Hi Ashley -- They should be good for about a month in the refrigerator. (Thanks for asking -- I just edited that into the recipe.) 😀
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.
Hi Craig, I'm so happy to hear that. You made my day! 🙂 (How great to have an abundance of beets!)