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How to Cook Pickled Beets |
Ingredients Cook Pickled Beets:
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoon whole allspice
- 1/2 teaspoon salt
How to Make Pickled Beets:
- Scrape the beets and cut the tops off to 1 inch. Put in the Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, for 25-30 minutes or until tender. Remove from water; cold. Peel the beets and slice; Put in a bowl and set them aside.
- In a small saucepan, combine vinegar, sugar, cloves, allspice, and salt. Bring to a boil; boil for 5 minutes. Pour over the beets. Refrigerate for a minimum of 1 hour. Dry before serving.
TIPS FOR PICKLE BIT
- What goes well with pickled beets?
Once you learn how to pickle beets, you can use them in a few steps. Serve it alone as a cold side dish with a summer salad or alternative pickled beets for the beets made in this delicious Beet and Vegetable Salad. Pickled beets make a great addition to your charcuterie board and—pair with a hard-boiled egg slice—it's a healthy and easy lunch or appetizer.
- How long do pickled beets last?
Pickled beets will last up to three months in the refrigerator, but you and your family will likely eat them well in advance. (Be sure to follow these pickling safety guidelines.)
- Are pickled beets good for you?
Containing 0 fat, plenty of vitamins and only 71 calories per cup, pickled beets identify all the boxes on a healthy diet. But if you are prone to kidney stones or gout, take a look: Beets are high in oxalate, which can cause these ailments. (See more about the health benefits and risks of beets.)
Research presented by Catherine Ward , Kitchen Manager at Taste of Home Prep.
