This 4 ingredient canned pickled beet recipe is an easy, healthy, and delicious way to reap the benefits of this tasty root vegetable. The humble beet is incredibly nutritious, and pickling beets with vinegar and sugar enhances their naturally sweet flavor. Pickled beets taste better the longer you leave them after canning, so while you can eat them right away, it pays to be patient! Give them a few weeks to develop their flavor before popping open a jar. Canned pickled beets are fantastic in everything from salads to smoothies, soups, or as a tasty snack directly from the jar.
Beets are packed with nutrients and heart-healthy antioxidants, making them a great addition to any diet. Pickling introduces more sugar to the naturally sweet beet, something anyone watching their sugar intake should be aware of.
– If you don't have white vinegar, you can use apple cider vinegar or white wine vinegar instead.
– While this recipe is delicious in its simplicity, you can add your preferred pickling spices to the brine for a more complex flavor.
No need to wait to enjoy your pickled beets. They're ready to eat as soon as they've cooled down, however, the longer you wait, the better their flavor. Give them at least a week or two.
There are so many great ways to eat pickled beets. Add them to a salad or serve them as a side with sandwiches, roasts, or slice them up and add them to your favorite coleslaw. Pickled beets also make a healthy snack and can be eaten on their own straight out of the jar.
– Sterilize the jars and lids before you begin pickling. Wash them thoroughly with hot, soapy water, rinse them off, then boil them in a large pot of water for about 5 minutes.
– You can skip boiling the filled jars, however, boiling the jars of pickled beets will give you a better seal.
– Store your pickled beets in a cool, dark place. Unopened jars will keep for 12 to 18 months. Store open jars in the fridge and enjoy them within a week.