Description
Quick pickled beets are delicious and a great way to have beets on hand!
Ingredients
Units
Scale
- 1 1/2 pounds beets
- 1/2 teaspoon black peppercorns
- 3/4 cup apple cider vinegar
- 1/2 cup water
- 1 1/2 tablespoons coconut sugar
- 1 1/2 teasttpoons kosher salt
Instructions
- Preheat the oven to 400 degrees. Remove the beet greens and reserve them for future use.
- Wrap each beet in a large piece of aluminum foil, pressing the edges together to form a seal. Place the wrapped beets on a baking sheet and roast until tender, about 40-50 minutes.
- Allow the beets to cool until they are cool enough to handle. Remove the root, stem, and peel from the beets. Cut them in the shape you prefer depending on how you’ll use them. I cut them into cubes that are great for adding to salads. You can also make sliced beets or beet wedges. Place beets into a pint-sized jar. {You can use a mason jar or other storage jar with an airtight lid. I prefer glass jars.} Add the peppercorns to the jar with the beets.
- Now, make the brine. In a small saucepan, bring the 3/4 cup vinegar, 1/2 cup water, 1 1/2 tablespoons coconut sugar, and 1 1/2 teaspoons salt to a simmer over medium heat. Stir well and continue to simmer until the sugar and salt are dissolved, about 3-5 minutes.
- Immediately pour the hot brine over the beets in the jar. It should cover the beets completely and almost come to the top of the jar. Place the lid on the jar and allow it to cool to room temperature. Once cooled, place in the refrigerator for 48 hours before consuming. Enjoy!
- Prep Time: 48 hours
- Cook Time: 50 minutes
- Category: vegetable recipes
- Method: pickling
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 51
- Sugar: 8.1 grams
- Fat: 0.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 10.7 grams
- Fiber: 2.4 grams
- Protein: 1.4 grams