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pickled beets in a jar

Pickled Beets

Course Side Dish
Cuisine British, Scottish
Prep Time 5 minutes
Cook Time 30 minutes
15 minutes
Total Time 50 minutes
Servings 8
Calories 32
Author Christina Conte
No added sugar pickled beet recipe that's healthy and delicious!

Equipment

  • 2 jars you may need more, depending on the size

Ingredients

  • 1 lb beets (beetroot) about 5 small sized - see notes
  • ½ tsp sea salt or more as needed
  • 12 oz vinegar (apple cider vinegar)

Instructions

  • If using precooked beets, skip to the SLICING/CUTTING step.
  • Cut the beet tops (these are delicious-cook them following the recipe for rapini) and wash them well. Try not to pierce the skin as they will “bleed” into the water.
  • Cover with water in a pot, and bring to a boil over medium heat, then simmer partially covered for 25 to 50 minutes (depending on the size.) See notes in printable card for tips on when to remove them. Top with more boiled water if they stick out of the water while cooking.
  • Drain and allow to cool, then peel and cut off the top and “tail.”
  • Choose whether you want the beets cut into pieces or slices. Or if you’re using baby beets, you can use them whole, but I still recommend cutting them as they will fit into the container/jar easier this way.
  • Begin adding the pieces of root vegetable to the jar. Try to fit them so there’s less space between them than just tossing them in. Same applies to the slices. Try to leave as little space as you can.
  • Add the salt, add less than more, if you’re concerned because you can alway add more later. Fill the jar with room temperature apple cider vinegar. Try to remove any air bubbles in the jar and fill with more vinegar if needed.
  • Close with a lid and keep refrigerated. These pickled beets will last in the fridge for up to 6 months as long as they are completely covered in vinegar (they are pickled, which preserves them.) SEE NOTES.

Notes

  • Beets will vary in cooking time, so the best way to test for when they are ready are these two methods: for small beets, take one out of the pot and squeeze to see if they yield to pressure. For large beets, use a skewer to see if it goes to the center. If you meet resistance before reaching the middle, you need to continue to cook them.
  • If you use white vinegar or another type of vinegar, you may have to dilute it with some water as the end result may be too strong. 
  • If you like, you can still process the jars so that you can keep them in a cupboard (like the ones you buy in the grocery store.

Nutrition

Serving: 1 | Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 193mg | Potassium: 201mg | Fiber: 2g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
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