These easy-to-make pickled beets recipe in sweet vinegar brine will become your new favorite snack and side dish.
Prep Time: 20minutes
Cook Time: 1hour
2bunches, or about 8 fresh medium to large sized beets
1 ½cupswater + 1 cup for beet roasting
1 ½cupswhite distilled vinegar
1teaspoonwhole black peppercorns
Preheat the oven to 350°.
Slice off the stem end of the beets.
Place them in a pan or pot cut side down along with 1 cup of cold water.
Cover with a lid or foil and roast in the oven for 1 hour at 350°.
Remove them from the pot and let them cool for about 30 minutes on a plate or platter.
Using gloves, clean hands, or paper towels, remove the outside peelings of the beets.
Cut the beets into thick slices or wedges.
Place the cut beets into clean and sterilized jars.
Next, bring the water, vinegar, sugar, salt, mustard seeds, and peppercorns to a boil in a large pot over high heat. Make sure the salt and sugar are completely dissolved before removing it from the burner.
Pour the brine over the beets in the jar making sure to submerge them.
Cool to room temperature before adding on the seal and lid and placing in the refrigerator. See make and storage, along with chef notes.
Make-Ahead: You can make these up to 1 week ahead of time.How to Store: Place the pickled beets sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.Use a butter knife to help move the ingredients around once the brine is in the jar and the beets.For best flavor results, wait at least 24 hours before eating the pickled beets. The longer you wait, the more intense in flavor they will get.Make sure your jars are completely clean and sterilized before using them.Depending on the size of the beets, you may need more or less to fill the jars.