Pickled Red Beets
Sweet and tangy pickled red beets infused with cinnamon and cloves, perfect as a side or garnish for salads and charcuterie boards, appealing to those who enjoy flavorful preserved vegetables.
Ingredients
Instructions
- Cook red beets until tender, then peel and cut them into desired pieces.
- Place the prepared beets in a quart jar with cinnamon stick and whole cloves.
- Combine water, sugar, vinegar, and salt in a saucepan and bring to a boil.
- Boil the mixture for 1 minute.
- Pour the hot pickling liquid into the jar over the beets and spices.
- Place the jars in a pot of water and process for 30 minutes to seal.
Tips & Substitutions
When preparing your red beets, wearing gloves can help prevent staining your hands. If you prefer a sweeter pickling solution, consider increasing the sugar to 1.5 cups. You can also experiment by adding spices like allspice berries or a bay leaf for extra flavor. Make sure to sterilize your jars properly to ensure safe long-term storage.
Serving Suggestions
Pickled red beets are a vibrant addition to salads, sandwiches, or as a side dish. They pair beautifully with Hamburger Slices or can be served alongside roasted meats. For a unique appetizer, try incorporating them into a charcuterie board with cheeses and nuts. Their tangy flavor makes them versatile for various meals.
Storage & Reheating
Once pickled, the beets can be stored in a cool, dark place for several months. After opening, keep them refrigerated in their jar, and they should last for up to two weeks. To enjoy them later, simply eat them cold or toss them into a salad, like Sweet And Sour Carrot Salad, for a refreshing side.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Red Beets contains roughly 847 calories, with 15g protein, 167g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (249% of the Daily Value), iron (137% of the Daily Value), and calcium (107% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 983mg per serving (43% 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 red beets last?
Pickled red beets can last for several months if stored properly in a cool, dark place. Once opened, keep them refrigerated, and they should remain fresh for about two weeks. Always check for any signs of spoilage before consuming.
Can I use other types of beets for this recipe?
Yes, you can use other types of beets, such as golden or chioggia beets. However, keep in mind that the flavor and color will vary. Golden beets will yield a milder flavor and a beautiful golden hue, while chioggia beets will provide a unique striped appearance.
Is this recipe suitable for canning?
Yes, this pickled red beets recipe is suitable for canning. Ensure you follow proper canning procedures, such as sterilizing jars and sealing them correctly. Processing for 30 minutes will help ensure safety and longevity for your pickled beets.
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).