Pickled Beets
Vibrant homemade raw pickled beets are tangy, delicious, so good for you, easy to make, and ready to enjoy after a day in the refrigerator! Thinly sliced beets are covered in a hot brine of vinegars, water, salt, pickling spice, and a bit of sugar. Enjoy them on salads, sandwiches, or on their own when you're craving superfood with a kick. When they're gone, use the brine to make gorgeous pink pickled eggs.
Servings: 16 servings
Ingredients
- 4 medium beets stems removed, peeled, sliced extremely thin
- 1/2 cup apple cider vinegar
- 1/2 cup rice vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon pickling spice click link for my pickling spice recipe
- 1 teaspoon kosher salt (or pickling salt, use more if you like them salty)
Instructions
- Remove tops from 4 medium beets (either discard or throw into a smoothie). Peel beets and then slice thinly or shred. For best results, use a mandolin or food processor.
- Combine the 1/2 cup apple cider vinegar and 1/2 cup rice vinegar, 1 cup water, 2 tablespoons sugar, 1 tablespoon pickling spice, and 1 teaspoon kosher salt in a small saucepan. Heat to bring to a boil and then reduce heat to low. Maintain a very gentle simmer until sugar and salt have dissolved.
- Add sliced beets to a quart sized mason jar (wide mouth is best).
- Pour the brine over the beets. Ensure that the beets are completely covered. Add enough water to bring the level up so that there is only about a half inch of head space.
- Cover jar with lid and allow to come to room temperature. When cool to the touch, transfer to refrigerator. They are ready to eat at any time, but for best results, allow beets to quick pickle overnight in the refrigerator.
Notes
- Slicing: For best results, use a mandolin or food processor to thinly slice the beets. This will not only ensure consistently thin slices, but will also prevent your hands from getting stained red.
- Storage: For best results, let the beets soak in the brine overnight. You can store these raw pickled beets in the refrigerator for weeks and they will still taste great.
- Serving suggestions:
- Salads: They add great flavor to most leafy green salads. My friend Ali has a great guide on how to make an every day simple salad.
- Sandwiches: Add the beets directly to sandwiches or on the side. My latest obsession is avocado toast with a huge pile of alfalfa sprouts and a pile of these raw pickled beets.
- On their own: Craving something tart and salty? You can reach for that refrigerator pickle or eat a big bite of these.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 148mg | Fiber: 1g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg