- beets, boiled until tender, cooled, and skin removed 10 pounds
- White vinegar 2 cups
- Water 2 cups
- Sugar 2 cups • 470 kcal
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.
Are Pickled Beets Healthy?
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.
Essential Tips for Easy Pickled Beets
– 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.
How Long Should I Wait to Eat Pickled Beets?
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.
How to Eat Pickled Beets
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.
How to Make Pickled Beets
- Pour the vinegar, water, and sugar into a saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Once the mixture comes to a boil, reduce to a simmer.
- Place the beets in the jars.
- Pour the vinegar mixture into the jars, leaving about ½-inch of space at the top. Secure the lids onto each jar.
- Boil water in a large pot. Place the sealed jars in the water and boil for 20 minutes.
- Remove the jars from the pot and set them aside to cool down for about 12 hours.
– 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.