How To Pickle Beets From The Garden – This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn money on qualified purchases.
There is no need for a long canning process to make these Quick Beets. Simply pour a soft brine over the cooked beetroot and let it cool in the fridge. Add it to a salad, serve as a side dish, or enjoy it straight from the jar!
How To Pickle Beets From The Garden
I’m a picky eater, whether it’s red onions or carrots or hearty greens I dig into as a side salad. There is something about the delicious aroma of baked goods that I just can’t get enough of!
Flora’s Pickled Beets (with Eggs)
These Quick Pickled Beetroots are my newest favorite. The deep earthy flavor of the beets combined with the soft, sweet brine is absolute perfection. I can’t get my fork out of the jar!
I grew up eating chopped beets, thanks to my mom. He canned beetroot from our garden – our pantry was rarely without it. And while I have every respect for the full canning process, I just don’t have the time. I love pickles fast. They take very little time and effort, and keep well in the fridge for weeks.
For this recipe, once the beets are cooked, you only need about 15 minutes to make a batch – and they’ll keep in the fridge for 6 weeks!
Garden To Table: Pickled Beets
When I’m not eating these delicious beets straight out of the jar, you’ll find me eating them in my breakfast eggs or in a fresh green salad. They also make a delicious dish!
Quick pickled beets can be made from boiled or roasted beets. Roasting beets before pickling concentrates their flavor while cooking is often easier and faster, offering a purer beet flavor. I usually cook the beets, but feel free to do whatever you want!
I tried it, and yes you can – it works great! I buy a box of cooked, canned beets from Costco that includes 3 separate packages of beets weighing 17.6 ounces per package. And one packet is the PERFECT amount for this recipe!
Orange Pickled Beets
If I’m being completely honest, I’m more picky about the texture when I cook or roast my beets because they’re a bit toothy. But using pre-cooked beets saves a lot of time, and the taste is still good – I really like this method!
Pickled beets on their own make a zesty, delicious snack or side dish, but they can be used in many different ways.
They are delicious in salads. I love this roasted beet salad and it can easily be made with pickled beets, or just add it to your favorite salad. Balsamic salad goes well with beets.
How To Can Pickled Beets • The Prairie Homestead
One of my favorite ways to eat beets is very simple – with eggs. Whether I make my eggs fried, scrambled or hard-boiled, a big spoonful of roasted beets is a nice, tasty side dish.
Beetroot can also be used as a topping on sandwiches and wraps. Add a few pieces of pickled beetroot to give lunch a new taste. If the beetroot is large, you can slice or dice the beetroot before adding it to your sandwich.
You can also make your own side dishes, such as sprinkling feta or goat cheese on top of a dish of roasted beetroot. It’s a nice difference in taste.
Easy Pickled Refrigerator Beets
And of course – you can eat them straight from the jar! No shame in that – and it might just be my favorite way to enjoy it!
Yes, these quick-cut beets need to be refrigerated. This is not a shelf-stable recipe where the beets are canned in hot water and stored in the pantry, as that method requires several steps and more time. These pickled beets should be refrigerated after preparation and will keep for up to 6 weeks.
For spicier beets: When making the brine, use 1½ cups apple cider vinegar and ½ cup water.
Easy Pickled Beets
To cook the beetroot: Bring a large pot of salted water to the boil. Cut and wash the beetroot, remove any greens. Add the beetroot to the boiling water and cook for 30 minutes, or until completely soft. A vertical knife should slide easily in and out of the beet. Beets can vary greatly in size, and they are a very dense vegetable, so size will determine how long you need to cook them. Transfer the beetroot to a bowl of ice water and remove the skins with your fingers (very easy to do!)
To roast the beetroot: Wash the beetroot and remove any greens. Pour olive oil and wrap in foil. Bake on a baking sheet at 400°F for 45 minutes, or until completely tender. The size of your beets will also determine the cooking time, as I mentioned above. A vertical knife should slide easily in and out of the beet. Let sit for 10 minutes or so, then peel off the skin and slice or dice as you like.
Use pre-cooked beets: I buy a box of pre-cooked, pre-cooked beets at Costco which includes 3 separate packages of beets weighing 17.6 ounces per package. And one packet is the PERFECT amount for this recipe! Just know that the texture of these beets is usually easier than when you boil or roast fresh beets.
Days On The Homestead
Amount Per Serving: Calories: 57Total Fat: 0g Saturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 527mg Carbohydrates: 12gFiber: 1gSugar: 10gProtein: 1g
Nutrition facts are calculated by Nutritionix. I am not a nutritionist and cannot vouch for the accuracy. If your health depends on nutritional information, please read again on your favorite reader.
We participate in the Amazon Services LLC Associates Program, an affiliate marketing program designed to provide us with a means to earn commissions by linking to Amazon.com and affiliate sites. See our announcement policy for more information. Pickling beets is one of the best ways to preserve beets, and the most delicious way to serve them! The acidity really lets their earthy flavors shine, and the salt and pepper transforms an ordinary vegetable into a delicious dish right out of the pot.
Sweet And Sour Pickled Beets Recipe
We put out hundreds of delicious canned goods every year, including all kinds of jams, jellies, pickles, fruits, vegetables and soups. A full basement with so many things to choose from, you can believe it
Beets have a natural earthy flavor that plays beautifully against the acidic brine, creating a well-rounded flavor that goes well with almost anything. I serve roasted beets with a hearty breakfast, mix them with hash browns.
The sweet flavor of the roasted beetroot makes the perfect foil for heavy winter food, and the warm spices bring life to the dish.
Pickled Beet Vinaigrette
I make lots of different types of roasted beets these days, so I have plenty of options on hand no matter what dinner it is.
Golden beets made with vinegar have a nice clean taste (and won’t stain your shirt). I also make balsamic beets, with just a sprinkle of salt, and they are perfect tossed with feta and red onions for a quick salad.
Of course, the sky’s the limit, as long as you follow a few simple rules to make sure you choose a safe option (whether you’re canning or making chilled pickles).
Pickled Beets With Rosemary And Burgundy Wine
Young, early spring beets grow soft, sweet and uniform, making them ideal for picking. They don’t last well on their own in the root cellar, especially compared to late season beets, but that doesn’t matter because they last just as well as picked beets.
Big beets and late beets can be hard and chewy, and you’ll see the difference in your chosen beet. In fact, if you’re canning beets as a way to preserve them, you should do so in mid-summer with the first harvest (instead of eating them long into the fall).
When buying beets for pickling, choose beets that are as small and round as possible. When they become large and warty, the internal structure is not easy. Ideally, choose beets with tops attached, as this indicates that they are fresh short-season beets (rather than long-storing beets that die off at the top).
Pickled Beets Recipe
Undersized beets are harvested smaller and smaller than full size beets, perfect for making pickled beets.
Golden beets have a clean, sweet flavor that lacks the “earthy” flavor I associate with red beets. They definitely have their own flavor, and I really like it even though it is unique, not what you would associate with the taste of grandma’s beets. However, be sure to choose young, early spring beets as golden beets can also be difficult to store.
There’s something in that red pigment that gives them a different flavor, and if you’re looking for a good old fashioned beet flavor to go with it.
The Best Pickled Beets Ever (addictive And So Good For You!)
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