Pickled Beets
Quick pickled beets are an easy, tangy, and sweet way to preserve beets without canning. This fast recipe is full of flavor and ready in the fridge in just 48 hours!
Servings: 24 servings (2 pint jars)
Equipment
- 2 pint jars (I use 742 Weck jars)
Ingredients
- 3 lbs beets (any color)
- ½ cup sliced onion
- 1 tsp black peppercorns
- 1 cup water
- 1 ¼ cups white vinegar
- 1 tbsp kosher salt
- 3 tbsp granulated sugar
Instructions
- Roast the beets: Preheat the oven to 375°F. Place the beets on a large piece (or multiple pieces) of foil. Bring the corners together and tightly twist to create a package. Set on a baking sheet and roast in the preheated oven until the beets are tender, 40-55 minutes. Remove from the oven and set aside to cool.3 lbs beets (any color)
- Fill the jars: Add half of the onion to each jar. When cool enough to handle, remove the root, stem, and peel from the beets. Cut into wedges or slices and pack into the jars. Add ½ tsp of black peppercorns to each jar.½ cup sliced onion, 1 tsp black peppercorns
- Make the brine: In a small saucepan, combine the water, vinegar, salt, and sugar. Stir and bring to a simmer over medium heat. Continue to simmer until the sugar and salt are dissolved, about 3-4 minutes, then remove from the heat.1 cup water, 1 ¼ cups white vinegar, 1 tbsp kosher salt, 3 tbsp granulated sugar
- Add to the jars: Immediately pour the hot brine over the prepared jars. Fill the jars so that the brine covers the beets fully. Place lids on the jars and allow the brine to cool to room temperature. Once cooled, place the jars in the refrigerator for 48 hours before consuming. The beets will last at least 2 months in the refrigerator.
Video
Notes
This recipe is made for 2 pint jars. I love to keep my quick pickles in 742 Weck jars, which are just about 1 pint.
Nutrition
Serving: 1serving | Calories: 34kcal