Ever thought about how pickled beets can totally jazz up your meals? Whether you're into something classic or craving a spicy kick, there's a recipe just waiting to be tried. From honey-balsamic sweetness to garlicky dill deliciousness, these vibrant veggies can be your new go-to. Let's dig into the five best pickled beets recipes that'll make your taste buds dance and keep your friends guessing what's in that jar!
Classic Pickled Beets
Classic pickled beets are a delicious and tangy addition to salads, sandwiches, or as a side dish. This recipe highlights the natural sweetness of beets, improved by a vinegar brine and a blend of spices that create a delightful balance of flavors.
Whether you're looking to preserve beets from your garden or simply want to add some vibrant color to your table, this classic pickled beets recipe is sure to impress.
Ingredients:
- 4 medium-sized beets
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon whole cloves
- 1 teaspoon mustard seeds
- 1 cinnamon stick
Instructions:
Begin by washing the beets thoroughly to remove any dirt, then place them in a large pot and cover with water. Bring the water to a boil and cook the beets for about 30-40 minutes, or until they're tender when pierced with a fork.
Once cooked, drain the beets and let them cool slightly before peeling off their skins. Slice the beets into thin rounds or wedges, depending on your preference.
In a separate saucepan, combine the apple cider vinegar, water, sugar, salt, cloves, mustard seeds, and cinnamon stick. Bring this mixture to a boil, stirring until the sugar and salt fully dissolve.
Remove from heat and let it cool for a few minutes before pouring it over the sliced beets in a clean jar. Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld before serving.
Extra Tips:
For best results, choose beets that are similar in size to guarantee even cooking.
You can also experiment with adding other spices or herbs to the brine, such as bay leaves or peppercorns, to customize the flavor to your liking.
Keep in mind that pickled beets will continue to develop flavor over time, so the longer they sit in the fridge, the tastier they become.
These pickled beets can last for several weeks, making them a convenient make-ahead dish for meal prep or gatherings.
Spicy Pickled Beets
Spicy pickled beets are a delightful way to add a zesty twist to the earthy sweetness of beets. This recipe combines the natural flavors of fresh beets with a blend of spices and heat, creating a delicious condiment that can boost salads, sandwiches, or serve as a standalone side dish.
The vibrant color and tangy flavor make them an appealing addition to any meal, and the spiciness can be adjusted to suit your palate.
Ingredients:
- 4 medium-sized beets
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon black peppercorns
- 2 cloves garlic, minced
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions:
Begin by preheating your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until they're tender when pierced with a fork.
Once roasted, allow the beets to cool, then peel and slice them into your desired shape. In a saucepan, combine the apple cider vinegar, water, sugar, salt, red pepper flakes, black peppercorns, minced garlic, mustard seeds, and bay leaf.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. Place the sliced beets into a clean jar and pour the hot vinegar mixture over the beets until they're fully submerged.
Seal the jar and let it cool to room temperature before refrigerating. Allow the beets to pickle for at least 24 hours for the best flavor.
Extra Tips:
To improve the flavor of your spicy pickled beets, consider adding additional spices such as cumin or coriander for a unique twist.
You can also experiment with different types of vinegar, like white wine vinegar or rice vinegar, depending on your flavor preferences. For a sweeter version, increase the sugar slightly or add a splash of fruit juice.
Finally, these pickled beets can last in the refrigerator for up to a month, so make a larger batch to enjoy throughout the weeks!
Honey-Balsamic Pickled Beets
Honey-Balsamic Pickled Beets are a delightful and tangy way to enjoy the earthy flavor of beets while adding a touch of sweetness. This recipe combines the natural sweetness of honey with the rich acidity of balsamic vinegar, creating a perfect balance that improves the beets' flavor.
Whether you're serving them as a side dish, adding them to salads, or just enjoying them straight from the jar, these pickled beets will raise any meal with their vibrant color and taste.
Ingredients:
- 4 medium-sized beets
- 1 cup balsamic vinegar
- 1/2 cup honey
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 cloves garlic, smashed
- Optional: fresh herbs (such as thyme or rosemary)
Instructions:
Begin by washing the beets thoroughly to remove any dirt, then trim the tops and tails.
Place the beets in a pot, cover them with water, and bring to a boil. Let them cook for about 30-40 minutes or until tender when pierced with a fork.
Once cooked, remove the beets from the pot and let them cool. Once cool enough to handle, peel the skins off and slice the beets into rounds or wedges, depending on your preference.
In a separate saucepan, combine the balsamic vinegar, honey, water, salt, peppercorns, mustard seeds, and garlic. Bring this mixture to a simmer for about 5 minutes.
Remove from heat and allow it to cool slightly.
In a clean jar, layer the sliced beets and any optional herbs, then pour the honey-balsamic mixture over the beets, ensuring they're fully submerged.
Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to meld.
Extra Tips:
For best results, choose fresh, firm beets, as their texture and flavor will greatly affect the final dish.
If you prefer a more intense flavor, consider letting the beets pickle for a few days in the refrigerator before enjoying them.
Additionally, you can experiment with different spices or add sliced onions or jalapeños for an extra kick.
These pickled beets can last for several weeks in the fridge, making them a great make-ahead option for meal prep or entertaining.
Garlic and Dill Pickled Beets
Garlic and Dill Pickled Beets are a vibrant and flavorful addition to any meal, bringing a delightful tang and crunch that perfectly complements salads, sandwiches, and charcuterie boards. The earthy sweetness of the beets paired with the aromatic punch of garlic and the fresh taste of dill creates a harmonious balance that enhances this simple preserve to a whole new level.
This recipe is easy to follow and can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients:
- 4 medium-sized beets
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup sugar
- 4 garlic cloves, peeled and smashed
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dill seeds)
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
Start by washing the beets thoroughly to remove any dirt, then trim the tops and roots, leaving about an inch of stem to prevent bleeding during cooking.
Place the beets in a pot of boiling water and simmer for about 30-40 minutes, or until they're tender when pierced with a fork. Once cooked, drain the beets, let them cool slightly, and then peel the skin off using your hands or a paper towel.
Cut the beets into slices or cubes, as desired. In a separate saucepan, combine the apple cider vinegar, water, sugar, garlic, dill, salt, peppercorns, and red pepper flakes, bringing the mixture to a boil.
Once boiling, remove it from the heat and let it cool for a few minutes. Place the chopped beets in sterilized jars, pour the hot pickling liquid over them, ensuring the beets are fully submerged, and seal with lids.
Allow them to cool to room temperature, then refrigerate for at least 24 hours before enjoying.
Extra Tips:
For the best flavor, let the pickled beets sit in the refrigerator for a few days before consuming; this allows the garlic and dill to infuse fully into the beets.
Feel free to experiment with additional spices or herbs, like mustard seeds or coriander, to customize your pickles to your taste.
These pickled beets can be stored in the refrigerator for up to a month, making them a great make-ahead option for parties or weeknight meals.
Sweet and Sour Pickled Beets
Sweet and sour pickled beets are a delightful way to preserve the earthy sweetness of beets while adding a tangy twist that brightens up any dish. Perfect as a side dish, salad topper, or snack, these pickled beets bring a burst of color and flavor to your table.
The balance of sweetness from sugar and the acidity from vinegar creates a harmonious blend that pairs wonderfully with roasted meats, cheeses, or even enjoyed straight from the jar.
Ingredients:
- 4 medium-sized beets
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
- 1 cinnamon stick
- 1 bay leaf
Instructions:
Begin by washing the beets thoroughly to remove any dirt, then boil them in a pot of water for about 30-40 minutes, or until they're tender when pierced with a fork.
Once cooked, drain and let them cool slightly before peeling off the skins. Slice the beets into rounds or wedges according to your preference.
In a separate saucepan, combine the apple cider vinegar, water, sugar, salt, cloves, allspice, cinnamon stick, and bay leaf. Bring the mixture to a boil, stirring until the sugar dissolves.
Pack the sliced beets into sterilized jars, then pour the hot pickling liquid over the beets, making certain they're fully submerged. Seal the jars tightly and let them cool to room temperature before refrigerating them for at least 24 hours to allow the flavors to meld.
Extra Tips:
For best results, use fresh, firm beets to guarantee a crisp texture in the final product.
If you prefer a spicier kick, consider adding a few slices of jalapeño or a pinch of red pepper flakes to the pickling liquid.
These pickled beets can last in the refrigerator for several weeks, making them a great make-ahead option.
Don't forget to experiment with different spices or sweeteners to customize the flavor to your liking!