These easy pickled beets deliver bright, tangy, and colorful flavor. This quick pickling method is versatile and makes a wonderful finishing touch for salads, sandwiches, and appetizers.
Easy vegetable pickling method
There’s something irresistible about that bright, tart bite of a pickled vegetable. I often crave pickled anything, and the good news is you can have a pretty jar of pickled veg in under an hour.
I recently served a brunch where I topped a small savory bite with deep-pink spirals of pickled beet — simple and beautiful.
I’ll share some of those brunch recipes soon.
Two days before the brunch, I spiralized some beets and pickled those spirals, then transferred them to a glass jar to marinate for 48 hours. The result was vibrant, tangy, and perfect for the event.
Yum.
We can pickle that.
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Easy Pickled Beets
These easy pickled beets have bright, tangy flavor and vivid color. This quick method is flexible and makes a great condiment or garnish.
Ingredients
- 1 small red onion
- 4–5 large beets
- 3–4 cups white vinegar
- juice of 1 lemon
- 1/3 cup granulated sugar
- 1–2 tablespoons peppercorns
Instructions
- Peel the onion, slice it in half vertically, then cut into half-moon slices.
- Scrub the beets, trim off greens and stems, then spiralize or thinly slice the beets.
- In a large saucepan over medium-high heat, combine the onion, beets, vinegar, lemon juice, sugar, and peppercorns. Bring to a boil.
- Reduce heat and simmer for 5–7 minutes, stirring occasionally. Turn off the heat and let the vegetables and liquid cool completely.
- Pack the cooled beets and onions into a clean jar, cover, and store in the refrigerator. Allow flavors to develop for at least a day; best after 48 hours.
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 76
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 0mg
Sodium: 26mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 7g
Protein: 1g
Nutrition calculations vary by calculator and are for informational purposes only; they are not intended to replace medical advice.
About Kristina:
Kristina is spabettie. She discovered a love of cooking early on and launched spabettie in 2010 to share vegan recipes. Kristina combines culinary training with a passion for vibrant, plant-based food.
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