Description
Pickled Baby Beets are a delicious and tangy side dish that adds a unique flavor to any meal. They are easy to prepare and can be enjoyed on their own or as part of a salad.
Ingredients
Scale
- 1 pound baby beets
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions
- Wash the baby beets thoroughly and trim the tops, leaving about an inch of stem.
- Boil the beets in a pot of water for about 30 minutes or until tender.
- Once cooked, drain the beets and let them cool. Peel the skins off.
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf. Bring to a boil.
- Place the peeled beets in sterilized jars and pour the hot pickling liquid over them, ensuring they are fully submerged.
- Seal the jars and let them cool to room temperature before refrigerating.
- Allow the beets to pickle for at least 24 hours before serving for the best flavor.
Notes
- For a spicier flavor, add red pepper flakes to the pickling liquid.
- These pickled beets can be stored in the refrigerator for up to 2 months.
- Serve them as a side dish, in salads, or on sandwiches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 12g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pickled Baby Beets, Pickling, Side Dish, Beet Recipes