1/1 Photo of Simple, Easy Pickled Beets
The Big Cheese's Note:
During the winter when fresh beets are not available, this is what I make. You can use beets out of the garden, just cook them, peel and slice them and reserve some of the juice that you cook them in. I love the way these taste. And they will keep in an airtight container in the 'fridge for quite a while.
My Private Note
Units: US | Metric
- 1Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
- 2Slice onion and combine with the beets in a glass or non-reactive bowl.
- 3In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
- 4Stir to dissolve the sugar and heat just to a boil.
- 5Pour the hot juice over the beets and onions, stir and let cool.
- 6When cool, cover and refrigerate. They taste best when they have sat for 24 hours.
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Nutritional Facts for Simple, Easy Pickled Beets
Serving Size: 1 (120 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 105.3
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 56.3 mg
- Total Carbohydrate 25.2 g
- Dietary Fiber 1.6 g
- Sugars 22.9 g
- Protein 1.3 g
The following items or measurements are not included: