We often sous vide and water bath can pickles and peppers at home. These cooking methods are great for longer storage. But sometimes a quick refrigerator pickle recipe is more convenient. Not only are they a breeze to prepare, the end result is always enjoyable. These pickled beets are so easy to make and they are utterly delicious.
Select beets that are similar in size so they cook evenly.
There’s not much to it. A couple of pantry ingredients will turn these beauties into a scrumptious snack or side dish.
A little tart, a hint of sweetness, and earthy goodness from the herbs, you can serve the beets in multiple ways. Sometimes I like to eat them simply with a dab of mayonnaise. Other times they become part of a salad (Salad Niçoise), a side dish for a sandwich, or served with little cubes of avocados and Green Goddess dressing (which makes for a gorgeous presentation).
Pickled Beets
8
servingsMakes about 1 quart
Ingredients
2 pounds cooked beets, peeled, cut into large chunks or slices (select beets that are approximately the same size for even cooking)
1 cup apple cider vinegar
1 cup water
3 tablespoons granulated sugar
2 teaspoons kosher salt (I used Diamond Crystal)
1 large garlic clove, quartered
1 teaspoon mustard seeds
1 1/2 teaspoons whole peppercorns
1/2 teaspoon dried thyme
1 small bay leaf or half of a large bay leaf
Directions
- Wash beets well. Trim off all but 1 inch of the beet greens and the long root. Place beets in a large, deep saucepan with enough water to cover by at least 2 inches (you may need to add more boiling water during cooking time). Bring to a boil then adjust heat to a lively simmer. Cook for 25+ minutes until just tender. The cooking time will depend on the size of your beets. Large beets may take up to 40 minutes. Check doneness by piercing the beet with a thin knife. Allow cooked beets to cool slightly until you are able to handle them. Trim off tops and bottoms and peel beets. Cut into large chunks or slices if you prefer.
- While beets are cooking, combine apple cider vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, thyme and bay leaf in a medium pot. Bring to a lively simmer, stirring to dissolve sugar and salt. Remove from the heat.
- Place beets in a clean glass jar (or two jars if needed) with a tight fitting lid. Pour liquid over the beets. Cover and let cool for about 1 hour. Transfer jars to the refrigerator to cool completely before serving.
Notes
- Consume beets within 4 weeks
