{"id":23535,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pickled-beets\/"},"modified":"2024-05-13T08:27:17","modified_gmt":"2024-05-13T13:27:17","slug":"pickled-beets","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pickled-beets\/","title":{"rendered":"Pickled Beets"},"content":{"rendered":"

These days, I almost always have a jar of pickled beets in the fridge. It’s one of my go-to snacks and ways to perk up sandwiches, salads and charcuterie platters. But I didn’t always appreciate the earthy flavor of beets. When I became the chef of a farm-to-table restaurant, I learned that most vegetables are scarce in the wintertime, but beets are available year-round. The only problem is that most people don’t like them (my former self included). So I had to experiment with different beet recipes<\/a> to find the right one.<\/p>\n

For me, pickling beets was the way to go. Vinegar and warming spices reduced the beet’s disagreeable earthiness and enhanced its natural sweetness. Pickled beets were zippy, with a sour-sweet, rich character that reminded me of tomatoes. So I started using beet pickles on burgers and sandwiches when tomatoes weren’t in season. When customers requested a “BLB” sandwich without<\/em> beets, I sent them out anyways on the side. I converted quite a few beet haters in the process!<\/p>\n

Once you learn how to make pickled beets, you, too, may gain an appreciation for this underrated nutrient-dense veggie.<\/p>\n

How to Pickle Beets<\/h2>\n

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This recipe for beet pickles is considered a refrigerator pickle or quick pickle recipe<\/a>. These won’t last as long as pickles that have been processed in a water bath canner, but they come together much faster\u2014and easier. You don’t need to sterilize any jars, prepare a water bath or wait weeks to enjoy the fruits of your labor. These beet pickles are ready to eat after just an hour in the brine.<\/p>\n

The process for quick pickling is pretty straightforward. Simply cook the beets, and slice them into the desired shape. Thin slices are nice for sandwiches, but chunky cubes are great for salads or charcuterie boards. Then, prepare a simple pickling brine with vinegar, salt, sugar and any desired pickling spices<\/a>. Pour the hot liquid over the beets, and refrigerate to let the flavors come together.<\/p>\n

Please note that canning recipes are different from quick-pickled recipes, so we don’t recommend using traditional canning for these pickled beets. Instead, use a recipe specifically formulated for canning, like spiced pickled beets<\/a>.<\/p>\n

Ingredients for Pickled Beets<\/h2>\n