This Pickled Beets Recipe is both easy and delicious. Pickled beets can enhance any salad or sandwich and are a fabulous and healthy snack! Pickled Beets and onion in a jar

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.

How to Pickled Beets

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. Here’s one that features them . . .

Beet Kale Sprout Salad with MadarinsoI also love reserving the brine (the vinegar mixture) to make the oh-so-delicious . . . .

Beet Pickled EggsPlease don’t judge, but I’ve definitely tried to get my husband to eat beets on many occasions. Not in a sneaky way, just in a “just try them, I’m sure you will change your mind,” kind of a way.

It wasn’t until I pickled the beets that he turned.

Pickling Beets is the Secret!

Yep, he loves this Pickled Beets recipe. I added these Pickled Beets to a salad the other night and he devoured it.

I hope you enjoy this Pickled Beets recipe as much as me (and my husband)!

Recipes with Beets:

Pickled Beets Recipe

Name: Pickled Beets Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 2895 min
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

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 2 1/2 cups / serving size: 1/4 cup

Print Recipe

Prep Time 10 mins

Cook Time 5 mins

Marinating 2 d

Total Time 2 d 15 mins

Course Snacks, Ingredient

Cuisine American

Servings

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. Here's how to roast them. And while I love roasting my own beets, if you're pressed for time, you buy them already roasted, here.

Keywords pickling fruits and vegetables, great for salads

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