I’m a huge fan of pickling vegetables, whether it’s red onions or carrots or a crave-worthy medley of vegetables that I dig into like a side salad. There’s just something about the tangy-sweet flavor of pickled goods that I can’t get enough of!
These Quick Pickled Beets are my latest obsession. The deep, earthy flavor of beets combined with the simple, tangy brine is absolute perfection. I can’t keep my fork out of the jar!
I grew up on pickled beets, thanks to Mom. She canned beets from our garden – our pantry was rarely without them. And while I have every respect for the full-on canning process, as life gets busier and busier, I much prefer to make batches of quick pickled vegetables whenever the craving strikes. They take very little time and effort, and stay good in the fridge for many weeks. For this recipe, once the beets are cooked, you only need about 15 minutes of time to make a batch – and they’ll keep for up to 6 weeks in the fridge!
When I’m not eating these gorgeous bites of pickled beets straight from the jar, you’ll also find me eating them with my morning eggs or in a fresh green salad. They also make a great side dish!
Continue to Next Page (>>) for the full list of ingredients and complete cooking instructions
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Ingredients
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons whole allspice
- 1/2 teaspoon salt
Directions
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
- In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
