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Pickled Beets Recipe

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
Prep Time10 minutes
Cook Time5 minutes
Marinating Time2 days
Total Time2 days 15 minutes
Course: Ingredient, Snacks
Cuisine: American
Keyword: great for salads, pickling fruits and vegetables
Servings: 10
Calories: 35kcal

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
  • 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