Pickled Beets – A Sweet and Tangy Side Dish Recipe
Pickled Beets are a classic sweet and tangy side dish featuring tender beet slices soaked in a flavorful vinegar and spice pickling liquid. This easy-to-make recipe balances the earthiness of fresh beets with a perfect blend of sweetness, acidity, and warm spices, making it a delicious accompaniment to a variety of meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes (includes chilling time)
- Yield: About 4 servings 1x
- Category: Side Dish
- Method: Boiling and Pickling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Beets
- 8 medium fresh beets
Pickling Liquid
- 1 cup vinegar (white or apple cider vinegar preferred)
- 1/2 cup sugar
- 1 1/2 teaspoons whole cloves
- 1 1/2 teaspoons whole allspice
- 1/2 teaspoon salt
Instructions
- Cook The Beets: Scrub the beets clean and trim the tops to about 1 inch. Place them in a Dutch oven or large pot and add enough water to cover the beets. Bring the water to a boil over high heat, then reduce the heat and simmer, covered, for 25 to 30 minutes until the beets are tender when pierced with a fork.
- Peel And Slice The Beets: Remove the cooked beets from the water and let them cool completely. Once cool enough to handle, peel off the skins using your hands or a small knife. Slice the peeled beets into uniform thin slices. Transfer the sliced beets to a medium bowl.
- Make The Pickling Liquid: In a small saucepan, combine 1 cup of vinegar, 1/2 cup sugar, 1 1/2 teaspoons whole cloves, 1 1/2 teaspoons whole allspice, and 1/2 teaspoon salt. Bring the mixture to a boil over medium-high heat, then let it boil gently for 5 minutes to infuse the spices and dissolve the sugar completely.
- Pickle The Beets: Pour the hot pickling liquid directly over the sliced beets in the bowl, making sure all slices are covered in the liquid. Cover the bowl and refrigerate the beets for at least 1 hour to allow the flavors to develop fully.
- Drain And Serve: Before serving, drain the pickled beets to remove excess liquid. Serve chilled or at room temperature as a flavorful side dish or add them to salads for a burst of sweet and tangy flavor.
Notes
- You can use either white vinegar or apple cider vinegar based on flavor preference.
- For a smoother texture, slice beets evenly to ensure consistent pickling.
- Pickled beets can be stored in the refrigerator for up to 2 weeks.
- Additionally, you can experiment by adding a cinnamon stick or bay leaf to the pickling liquid for extra depth of flavor.
- Make sure to cool beets completely before peeling to prevent burns and make peeling easier.
Nutrition
- Serving Size: 1/2 cup (about 80g)
- Calories: 80
- Sugar: 15g
- Sodium: 210mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1.6g
- Cholesterol: 0mg
Keywords: pickled beets, sweet pickled beets, tangy beets, side dish, beet recipe, pickled vegetables
