Quick Pickled Beets
Servings: 8 servings
Calories: 42kcal
Quick pickled beets are a vibrant, tangy side with a hint of sweetness, perfect for adding color and flavor to salads or sandwiches. Ready in just a a day or two, they’re a simple way to enjoy beets!
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Equipment
- saucepan
- whisk
- measuring cups and spoons
- pint jars and lids can use ANY jars with lids, wash in hot soapy water
Ingredients
- 16 whole cloves
- 4 cups sliced cooked beets
- 1 cup vinegar white or apple cider vinegar work
- 1 cup water
- 1 TBSP salt
- 1 TBSP sugar
Instructions
- add 4 whole cloves in the bottom of each jar
- layer in the sliced beets, depending on how you cut the beets you may have a few leftover, you can pack them in the jar as well
- add 4 cloves to each jar, and set those aside
- warm the vinegar and water together in a saucepan
- add most of the salt and sugar and stir to dissolve
- taste the brine, if you like it move on to the next step, if you want more salt or sugar add the remaining amount to your preferred taste
- pour the brine over the beets, you may have some leftover brine
- wipe the rim and add the lids
- store in the fridge for at least 24 hours before serving
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0.001g | Sodium: 347mg | Potassium: 226mg | Fiber: 2g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg