This quick and ultra-easy recipe for pickled beets uses a basic brine and is ready to enjoy after 30 minutes. Diced pickled beets are great to put in salads, served alongside your sandwich or on a burger with goat cheese and arugula.
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Red beets are known for being healthy, they provide a variety of nutrients, including B vitamins and manganese. With the best intentions, I frequently roast one or two bunches at the beginning of the week. However a few days later, they are still in the fridge, sitting in a puddle of red water and waiting for their chance. Don’t get me wrong, I love them but… What sound better to you a grilled cheese sandwich or sad beets? Easy choice! They needed a tune-up. I have a weakness for pickled food, it’s the best way to preserve and add flavor. So in the jar they went and came out as pickled beets.
![](https://terriguess.com/wp-content/uploads/2021/05/Pickled-Beets.jpg)
During the past few years, pickles have made a comeback for good reasons. They come with a pungent taste and preserving and pickling at home is very easy. Store-bought pickled beets contain an unnecessary amount of sugar, one serving size of 30 g comes with 5 g sugar, and to be honest, I eat more than that in one sitting. I am fine with just two teaspoons of granulated sugar and you can always add later on. I also like my pickled beets very tangy, if you prefer them milder use 1 part vinegar and 2 parts water ratio and you will be fine.
Ingredients next page
Pickled Beets
Ingredients
- 2 large cooked or roasted red beets peeled
- 1 bay leave
- 235 ml / 1 cup white vinegar
- 235 ml / 1 cup water
- 2 Tbsp. sea salt
- 2 tsp. granulated sugar
Instructions
- Cut the red beets into chunks and place them in a large jar (950 ml / 1 quart). Add the bay leave.
- In a small saucepan bring vinegar, water, salt, and sugar to a boil, stirring to dissolve salt and sugar.
- Pour hot brine into the jar, cover, and let cool.
- The pickled beets are done after 30 minutes and can be stored in your refrigerator for several weeks.
Notes