Side · Snack
Quick Pickled Beets
Tender beets and red onion in a sweet-tangy brine. Fridge pickles, no canning.
⏱ 2 hr 50 min (10 min prep, 40 min cooking, 2 hr waiting)
🍽 Serves 8 · about 1/3 cup
make aheadbudget
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Beets
- 1½ lb Beets, scrubbed, tops trimmed
- ½ Red onion, thinly sliced
Brine
- ¾ cup Apple cider vinegar
- ½ cup Water
- ⅓ cup Granulated sugar
- 1 tsp Table salt
- ⅛ tsp Ground cloves (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium pot, small saucepan, clean 1-quart glass jar with lid.
- Cover the beets with water in a pot, bring to a boil and simmer 30 to 40 minutes, until a knife slides in easily. Drain and cool until you can handle them, then slip off the skins and slice 1/4 inch thick.
- Bring the vinegar, water, sugar, salt and cloves to a boil in a small saucepan, stirring until the sugar dissolves.
- Layer the beets and onion in the jar and pour the hot brine over them. Cool, then cover and refrigerate at least 2 hours before eating.
Make aheadThese are refrigerator pickles, not canned. Keep them covered in the fridge and eat within 2 weeks.
↺ LeftoversSlice onto salads, sandwiches and grain bowls.
🧒 With kidsKids can layer the cooled beet slices and onion in the jar.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.