Just a few ingredients transform earthy beets into a tangy, sweet side!
When I was growing up, my dad always got excited (way more than I thought necessary) about pickled beets. He’d apparently grown up eating them, and while to me they seemed like just another weird vegetable that grown-ups ate, he relished them. What made them even stranger was the fact that this was a vegetable served cold. In my child’s eye, it was just another example of the strange cuisine of adults—that I wanted no part of! It wasn’t until I was older and first had them diced up in a salad with goat cheese, red onion, and greens that I appreciated pickled beets.
The pickled beets my dad grew up eating were likely canned pickled beets. Canning takes special equipment and time. However, this version of pickled beets is ready in 24 hours, and the heavy lifting is done by the brine you create and time in the refrigerator! No special equipment or complicated steps.
What finally turned me around on pickled beets was the taste. They are sweet but not cloying, thanks to the vinegar, which gives them a tangy zip. Pickled beets are, in fact, delicious served chilled and taste great in salads, sliced on your charcuterie board, or alongside rich mains like roast pork or chicken. One of the best things about this recipe is that once you make it, you will have pickled beets to enjoy for up to two months, as it keeps very well. I’m so glad I got past my childhood aversion and tried these tasty beets.
Roasting beets: prep for pickling
You can roast or boil your raw beets before starting this recipe; I prefer roasting them, as roasting brings out the best flavor. Choose medium-sized beets and scrub them well before placing them on a large piece of foil on your roasting pan. Toss the beets in olive oil, and fold the foil over the beets to create a sealed packet; this helps them retain moisture as they roast. Roast at 400°F for about 45-55 minutes or until tender when pierced with a fork. Let the beets cool in the packet to room temperature before peeling and slicing. Slice into uniform slices, about one-quarter-inch thick each.
How do I store leftovers?
After the 24-hour chill time, pickled beets store very well in their original sealed jar. Store in the refrigerator for up to 2 months; freezing is not recommended. The flavors of the brine will continue to deepen the flavor of the beets as the jar sits in the fridge.
Serving suggestions
Pickled beets can be served right out of the jar, in chilled slices as an easy side to hearty mains like Delicious Roast Pork; round out the meal with Roasted Sweet Potatoes And Carrots for a colorful, flavorful dinner. Alternatively, you can just dice the slices and add them to your favorite green salad for a burst of color and flavor. One of my favorites is Apple-Walnut Salad. Finally, you can add slices to your charcuterie board or favorite sandwich as an easy upgrade. Experiment and figure out how you best like this versatile, tasty side!
Pickled Beets
Ingredients
- 1 cup apple cider vinegar
- 1 cup water
- 5 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- 4 medium beets roasted or boiled, cooled, peeled, and sliced
Instructions
- In a small saucepan, combine the apple cider vinegar, water, sugar, salt, and dry mustard. Bring the mixture to a boil, stirring until the sugar dissolves.
- Pack the beet slices into a clean jar and pour the hot brine over them, ensuring they are fully submerged.
- Let the jar cool to room temperature (about 2 hours), then seal it with a tight lid and place it in the refrigerator. Allow the beets to pickle for at least 24 hours before serving.
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