Description
Quick pickled beets are easy to make and bursting with flavor, perfect for snacking, salads, or as a unique side dish.
Ingredients
Scale
- 500 grams (1 lb.) beetroots
- 2 bay leaves
- 6 black peppercorns
- 120 ml (1/2 cup) apple cider vinegar
- 3–4 tablespoons honey or maple syrup
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 190 degrees C (375 degrees F) and sterilize jars by boiling them in hot water for about 10 minutes.
- Scrub and trim the beets, leaving about half an inch of the stem intact, and place them in a heavy-lidded pot.
- Roast the beets for 40-50 minutes, until easily pierced with a fork.
- Once cooked, let the beets cool.
- Prepare the jars: Place bay leaves and black peppercorns at the bottom.
- Thinly slice the cooled beets and layer them into the jars.
- Whisk together apple cider vinegar, honey or maple syrup, and sea salt in a bowl.
- Pour the brine over the beets, ensuring they are submerged. Seal the jars airtight.
- Allow to rest at room temperature for at least two hours for optimal flavor absorption.
- Store in the refrigerator for up to two weeks.
Notes
Always wear gloves when handling beets to avoid staining your hands. Store in the fridge to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 18g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pickled beets, quick pickles, easy recipes, vegetarian side dishes
