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–+ servings

Tangy Pickled Beets

Discover the magic of tangy pickled beets, a family favorite with a perfect sweet and sour balance. Easy to make, packed with nutrients, and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 day
Total Time 1 day 6 hours
Servings: 4 people
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 medium fresh beets
  • 1 cup vinegar
  • 1/2 cup sugar
  • 1-1/2 teaspoons whole cloves
  • 1-1/2 teaspoons whole allspice
  • 1/2 teaspoon salt

Equipment

  • Large pot
  • Sharp knife and cutting board
  • Saucepan
  • Clean jars with lids
  • Gloves (optional) to prevent staining hands

Method
 

  1. Wash the beets thoroughly under running water and trim the stems and roots.
  2. In a large pot, bring water to a boil and add the cleaned beets. Cook for about 30 minutes until tender.
  3. Remove the cooked beets and let them cool for a few minutes. Peel off the skins.
  4. Cut the beets into slices or cubes based on your preference.
  5. In a separate saucepan, combine vinegar, sugar, cloves, allspice, and salt. Bring to a simmer, stirring until the sugar dissolves.
  6. Add the sliced or cubed beets to the pickling liquid, ensuring they are fully submerged.
  7. Allow the mixture to cool at room temperature. Transfer to clean jars, seal, and refrigerate for at least 24 hours before serving.

Nutrition

Calories: 120kcalCarbohydrates: 28gProtein: 2gSodium: 250mgPotassium: 400mgFiber: 3gSugar: 18gVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

Try using golden or Chioggia beets for a different look. For less sweetness, reduce the sugar or use a substitute. Adding fresh ginger to the pickling liquid will enhance the flavor. Store in the refrigerator for up to 3 weeks, fully submerged in the pickling liquid to maintain freshness. Use gloves while handling beets to prevent staining your hands.
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