Pickled Beets
Pickled beets are not only a feast for the eyes but also a delight for the palate. Their vibrant color and tangy flavor make them a versatile addition to many dishes. Whether you’re looking for a healthy side dish or a zesty salad ingredient, this pickled beet recipe is sure to impress. Easy to make and bursting with flavor, you’ll want to keep a jar in your fridge at all times!
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 allspice berries
- 1 bay leaf
- 1 small onion, sliced
- Fresh herbs (optional, for garnish)
Servings and Cooking Time
This recipe yields approximately 4 servings. Preparation time is about 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (about 1/2 cup) contains approximately 90 calories, 0g fat, 22g carbohydrates, 1g protein, and 4g fiber. This is based on one person.
Step-by-Step Cooking Process
- Start by washing the beets thoroughly to remove any dirt.
- Trim the tops and roots off the beets, then place them in a pot of boiling water.
- Boil the beets for about 30 minutes or until they are tender when pierced with a fork.
- Once cooked, remove the beets and let them cool slightly.
- Peel the beets using your hands or a paper towel; the skins should come off easily.
- Slice the beets into rounds or wedges, depending on your preference.
- In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil.
- Add whole cloves, allspice berries, and a bay leaf to the boiling mixture.
- Once the sugar dissolves, remove from heat and let cool for 5 minutes.
- Layer the sliced beets and onion in a clean jar, then pour the vinegar mixture over them.
- Seal the jar and let it cool to room temperature before refrigerating.
Alternative Ingredients
You can substitute apple cider vinegar with red wine vinegar for a different flavor profile. Additionally, honey or maple syrup can replace sugar for a natural sweetness.
Serving and Pairings
Pickled beets pair beautifully with goat cheese, walnuts, and arugula in salads. They also complement sandwiches, burgers, or can be enjoyed as a tangy snack on their own.
Storage and Reheating
Store pickled beets in the refrigerator for up to 2 weeks. They do not need to be reheated; simply enjoy them cold. While freezing is possible, it may affect their texture.
Cooking Mistakes
- Overcooking the beets can make them mushy.
- Not peeling them properly can lead to a bitter taste.
- Using too much sugar can overpower the tanginess.
- Forgetting to let the mixture cool before pouring can cause splatters.
- Not refrigerating the beets can spoil them quickly.
Helpful Tips
- Wear gloves when handling beets to avoid staining your hands.
- Try adding sliced garlic for an extra flavor kick.
- Experiment with different spices like dill or coriander.
- Ensure jars are sterilized before storing to prolong shelf life.
FAQs
How long do pickled beets last?
Pickled beets can last up to two weeks in the refrigerator. Ensure they are stored in an airtight container to maintain freshness.
Can I use canned beets?
Yes, using canned beets can save time. Just rinse and drain them before adding to the pickling solution.
Are pickled beets healthy?
Yes, pickled beets are low in calories and high in essential nutrients like fiber, folate, and potassium, making them a healthy addition to your diet.
Can I make pickled beets spicy?
Absolutely! Adding red pepper flakes or sliced jalapeños can give your pickled beets a spicy kick.
What can I do with leftover pickling liquid?
The leftover pickling liquid can be used as a salad dressing or to pickle other vegetables like cucumbers or carrots.
Conclusion
Pickled beets are a deliciously versatile dish that can enhance your meals with their vibrant flavor and color. Easy to prepare and packed with nutrients, they are a perfect addition to any table. Enjoy experimenting with different spices and serving ideas to make them your own!
Pickled Beets
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 allspice berries
- 1 bay leaf
- 1 small onion sliced
- Fresh herbs for garnish optional
Instructions
- Wash the beets thoroughly and trim the tops and roots.
- Boil the beets in a pot of water for about 30 minutes until tender.
- Remove the beets and let them cool slightly.
- Peel the beets and slice them into rounds or wedges.
- In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil.
- Add whole cloves, allspice berries, and bay leaf to the mixture.
- Remove from heat and let the mixture cool for 5 minutes.
- Layer the sliced beets and onion in a jar, pouring the vinegar mixture over them.
- Seal the jar and let it cool to room temperature before refrigerating.
- Enjoy your pickled beets as a side dish or salad ingredient!
