Prep 10 mins
Cook 10 mins
This is a very simple and basic recipe for pickled beets. I prefer mine spiced up a bit (I throw in 1/2 a cinnamon stick and 4 whole cloves), but this was nice for a change. Not a canning recipe, so easy to throw together for a BBQ! Time does not include 2 hours resting/chilling time - which is truly all that is required for the flavors to come through! NOTE: I made this last evening with one 15oz can of sliced beets, cut them into strips, then halved the amount of vinegar mixture - it came together super quick and was delicious. Recipe from whats4eats.com.
- 1⁄2 cup white vinegar
- 1⁄2 cup water
- 1⁄2 cup sugar (I use 1/4 cup Splenda and 1/4 cup sugar to light it up a bit)
- 1 teaspoon salt
- 1 pinch pepper
- 2 cups beets, cooked, peeled and sliced into rounds (The beets can be diced, julienned or cut into wedges to vary their presentation.)
- Bring the vinegar, water, sugar, salt and pepper to a boil in a non-reactive saucepan. Reduce heat and simmer for about 5 minutes to completely dissolve sugar.
- Place the beets in a stainless steel or glass bowl. Pour hot vinegar mixture over the beets, cover and chill for at least 2 hours before serving.
I made these with cylindrical beets from the garden and they turned out great! I enjoyed the flavors, just right. Thanks! Made for Vegetarian Swap, Aug. 2010.
So simple and tasty. I added some slices of red onion. Thanks! Made for ZWT 6
I really enjoyed this simple method of pickling beets. It was very tasty, and really brought back some great memories of my mom preparing pickled beets quite often during my childhood. I made it today to enjoy with Onion and Herring Sandwich - Smorrebrod, and it was a perfect pairing. It's a recipe I'm sure I'll come back to often. Thanks for sharing your recipe, JanuaryBride. Made for Zaar World Tour #6.