Rose Murray's Quick Pickled Beets
Brighten up your table with Rose Murray’s Quick Pickled Beets, a vibrant and flavorful side dish that comes together with ease. Perfectly tender beets are paired with a tangy, sweet-and-spiced pickling brine made from white vinegar, sugar, and a touch of warming cinnamon and cloves. Ready in just 45 minutes, this recipe requires minimal effort and delivers maximum impact, offering a homemade alternative to store-bought pickles with a nuanced depth of flavor. Serve these quick pickled beets chilled as a zesty salad topper, a lively addition to sandwiches, or a bold standalone snack. With simple ingredients and easy steps, this refrigerator-friendly dish is a must-try for any beet lover!
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Ingredients
- 4 medium-sized beets
- 1 cup white vinegar
- 1 cup water
- 0.5 cup granulated sugar
- 1 teaspoon salt
- 1 whole cinnamon stick
- 4 whole cloves
Directions
Step 1
Wash the beets thoroughly to remove dirt. Leave the skins and about 1 inch of the stems intact to prevent the beets from bleeding while cooking.
Step 2
Place the beets in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 20–30 minutes, or until the beets are tender when pierced with a knife.
Step 3
Once cooked, drain the beets and allow them to cool slightly. Peel off the skins by rubbing them gently with your hands or using a paper towel.
Step 4
Slice the peeled beets into 1/4-inch rounds or wedges, and place them in a heatproof bowl or jar.
Step 5
In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, cinnamon stick, and cloves. Bring the mixture to a boil, stirring occasionally to ensure the sugar and salt dissolve completely.
Step 6
Remove the saucepan from the heat and pour the hot pickling liquid over the sliced beets, ensuring they are fully submerged.
Step 7
Allow the beets to cool to room temperature. Once cooled, cover the bowl or jar with a lid or plastic wrap and refrigerate for at least 4 hours to develop the flavors. For best results, let them sit overnight.
Step 8
Serve the pickled beets cold as a side dish, on salads, or as a tangy addition to sandwiches. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (923.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 602.7 |
| Total Fat 1.7g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3057.3mg | 0% |
| Total Carbohydrate 140.4g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 123.2g | |
| Protein 6.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 166.9mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1369.5mg | 0% |
Source of Calories