These easy pickled beets have tangy, tart, colorful flavor! this quick and easy pickling method is versatile, and a great finishing flavor.
Easy vegetable pickling method
I wonder what it means when one craves that tangy, tart flavor of a pickled veggie.
Pickled anything is pretty much a constant craving of mine. So it is a good thing that in under an hour I can have a beautiful jar of tangy colorful pickled veg.
I recently hosted a brunch, and I topped one of the amuse-bouche breakfasty bites with deep pink spirals of pickled beet. Glorious.
I will be sharing some of these brunch recipes soon.
Two days before the brunch, I spiralized some beets. I pickled those spirals, transferred them to a glass jar to marinate for the next 48 hours until brunch.
Yum.
We can pickle that.
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Easy Pickled Beets
These easy pickled beets have tangy, tart, colorful flavor! this quick and easy pickling method is versatile, and a great finishing flavor.
Ingredients
- 1 small red onion
- 4-5 large beets
- 3-4 cups white vinegar
- juice of 1 lemon
- â…“ cup granulated sugar
- 1-2 tablespoons peppercorns
Instructions
- Peel onions, chop in half vertically, then slice into half circles.
- Scrub beets, remove greens and stem. Spiralize beets.
- In large saucepan over medium high heat, combine onion, beets, vinegar, lemon juice, sugar, and peppercorns. Bring to a boil.
- Reduce to simmer. Simmer for 5-7 minutes, stirring occasionally, then turn off heat and allow onions and liquid to cool completely.
- Store in covered jar in refrigerator.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 76Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 26mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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carol says
In first receipe you don't mention 1/3 cup sugar ???? I added the sugar and they are awesome Thanks
Kristina Sloggett says
hi Carol - thanks for pointing that out - I have no idea how the recipe editor omitted the one item? 🙂 updated / corrected. glad you like them, enjoy! Kristina
Carla Law says
I thought vegan meant no sugar?
Kristina Sloggett says
hi Carla! vegan means no animal products, not no sugar. there are plenty of vegan / plant based sugars available. some sugars are said to still be refined / filtered through bone char, but there are plenty of vegan granulated sugars that have not been processed using animal bones / parts.
heather @ FITaspire says
I love pickled anything - but especially beets!! GREAT recipe!
Kristina Sloggett says
thanks Heather - I just made another batch of these today, ha!
Janel Hutton says
I'm convinced beets are going to be the food for 2015 like cauliflower was for 2014. Besides, I'm all about anything pickled. And having pink pee is just a bonus :).
Kristina Sloggett says
ha, you may be right, Janel - I would not mind a bit!
Kiano says
I've been obsessed with looking for more pickles to toss into salads. These would be great to liven up a wrap too!
Kristina Sloggett says
they are really perfect on SO MANY THINGS, Kiano! I made another batch today 😉
Lauren @ Wicked Spatula says
Beets are slowly but surely growing on me but I love anything pickled! I'll have to try this soon!
Kristina Sloggett says
I get it, Lauren - I am only a recent beet convert 😉 but pickled? YES please!