Mother'S Pickled Red Beets
Sweet and tangy pickled red beets with a vibrant color, perfect as a side dish or condiment. Appeals to those who enjoy bold, preserved vegetable flavors.
Ingredients
Instructions
- Wash and scrub red beets with a stiff brush.
- Cut stems, leaving 1 inch; precook until done.
- Slip skins off the cooked beets and cut to desired size.
- Add juice from cooking, sugar, and vinegar to the beets, adjusting to taste.
- Bring the mixture to a boil.
- Keep the mixture boiling; transfer into sterilized canning jars and seal.
Tips & Substitutions
For optimal flavor, select fresh, firm red beets, as older beets may be woody. If you prefer a sweeter pickled beet, consider reducing the vinegar slightly or increasing the sugar. You can also substitute apple cider vinegar for white vinegar for a unique flavor twist. Ensure your jars are sterilized properly to avoid spoilage.
Serving Suggestions
These pickled red beets make a vibrant addition to salads or as a side dish. They pair beautifully with grilled meats or can be served alongside a refreshing Dolly Parton Salad. For a unique twist, try adding them to a sandwich for extra flavor.
Storage & Reheating
Store leftover pickled red beets in the refrigerator in a sealed jar. They can last up to several weeks when stored properly. If you want to serve them warm, gently reheat them in a saucepan over low heat, adding a splash of vinegar to maintain their flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Pickled Red Beets contains roughly 205 calories, with 3g protein, 46g carbohydrates, and 0g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of vinegar for pickling?
Yes, while the recipe calls for white vinegar, you can experiment with apple cider vinegar or red wine vinegar for different flavor profiles. Just make sure to maintain the same acidity level to ensure proper preservation.
How long do pickled red beets last?
When properly sealed and stored in the refrigerator, pickled red beets can last up to one month. For longer storage, consider processing them in a water bath canner to extend their shelf life.
Can I adjust the sweetness of the pickled beets?
Absolutely! You can modify the sugar amount according to your preference. If you like them sweeter, add more sugar gradually until you reach your desired taste. Alternatively, you can reduce the sugar for a tangier flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).