Pickled Canned Beets
Tangy and sweet pickled beets with aromatic spices, perfect as a condiment or side dish, suited for picnics, salads, or as a colorful addition to meals.
Ingredients
Instructions
- Drain the contents of the cans of sliced beets, reserving the juice.
- Place the beets in a 32-ounce pickle or fruit jar with a wide top.
- In a saucepan, combine the beet water, white vinegar, sugar, cloves, salt, peppercorns, bay leaf, onion, and green pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to allow flavors to meld.
- Pour the hot pickling liquid over the beets in the jar, ensuring they are fully submerged.
- Let the beets cool to room temperature, then refrigerate for at least 24 hours before serving to develop flavor.
Tips & Substitutions
For a sweeter pickle, consider increasing the sugar to 3 tablespoons. If you prefer a spicier kick, add red pepper flakes or sliced jalapeños to the pickling liquid. You can substitute apple cider vinegar for white vinegar for a different flavor profile. Ensure you use fresh spices for the best flavor, and feel free to experiment with additional herbs like dill or thyme.
Serving Suggestions
Serve these pickled beets as a tangy side dish, or incorporate them into salads for a burst of flavor. They pair beautifully with Grandma K'S Salad Dressing or can be added to sandwiches for extra crunch. Consider serving alongside roasted meats or charcuterie boards for a vibrant addition that complements various dishes.
Storage & Reheating
Store the pickled beets in an airtight container in the refrigerator. They will keep well for up to two weeks, allowing their flavors to deepen over time. If you have leftovers, simply scoop out the desired amount with a clean utensil to prevent contamination. These pickled beets can also be enjoyed cold straight from the jar.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Canned Beets contains roughly 365 calories, with 8g protein, 86g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (104% of the Daily Value), iron (104% of the Daily Value), and vitamin C (86% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2109mg per serving (92% of the Daily Value).
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
How long do pickled beets need to sit before they are ready to eat?
It’s recommended to let the pickled beets sit in the refrigerator for at least 24 hours to allow the flavors to develop fully. However, they can be enjoyed after just a few hours if you're in a hurry, but the taste will be best after a day or two.
Can I use fresh beets instead of canned beets?
Yes, you can use fresh beets! Just boil or roast them until tender, then slice and proceed with the recipe. Fresh beets will provide a firmer texture and a more vibrant flavor, making your pickled beets even more delicious.
What can I do with the leftover pickling liquid?
The leftover pickling liquid can be used to marinate other vegetables, salad dressings, or added to sauces for an extra zing. You can also use it as a unique base for a vinaigrette or as a flavorful addition to cocktails, enhancing the taste of drinks like Bloody Marys.
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).