Include in Print View:

Quick Beet Pickles

This recipe for Quick Pickled Beets is made with all-natural, preservative-free ingredients. The basic ingredients we use creates a beautiful combo of sweet, tangy, and sour flavors.  

Who doesn't like pickles? But nobody has the patience to wait for the long fermentation process. That's why we love refrigerator pickles! They are easy to make and ready after 24 hours! 

Why Should You Make These Pickled Beets

  • Super easy to make, not to mention quick!
  • These quick pickled beets easily last up to 4-5 weeks in the fridge.
  • It is an delicious way to add more flavor and texture to your salads.
  • It is a great appetizer! You can serve it with hummus or on top of crackers.
  • And finally, the pickled beet juice (the juice in the jars) tastes just so good! You can drink it if you want.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Courses:
Servings: 6
Calories: 205
Description

This recipe for Quick Pickled Beets is made with all-natural, preservative-free ingredients. The basic ingredients we use creates a beautiful combo of sweet, tangy, and sour flavors. 

INGREDIENTS
    For Pickling:
  • 4 medium beets
  • 2 cloves garlic sliced
  • 1/4 bunch fresh dill
    • For pickle brine:
  • 1½ cups water boiling hot
  • 2 teaspoons salt
  • 2 medium lemons juice only
  • 1 cup vinegar apple vinegar, white vinegar
Instructions
  1. 1
    • Prepare the beets. Place the beets in a pan and fill it with water. Bring it to a boil. Reduce the heat and let it simmer until the beets are tender, for about 30 minutes. Fill a large bowl with cold water. Transfer the beets into it. Let them cool.
    • Peel the beets and cut them in thick slices. Place them in a jar (1 liter glass jar). 
    • Put fresh dill and garlic on the top. 
    • In a large bowl, combine boiling water and salt. Make sure that the salt dissolves well. Add in lemon juice and vinegar. Mix well.
    • Pour the brine over the beets. Seal it and let it cool completely. 
    • Put it in the refrigerator when it is completely cool.
    • You can serve them after 24 hours. 
    • Store the remaining pickled beets in the refrigerator for up to 4-6 weeks unopened and 2-3 weeks when opened.
  2. 2
    NOTES
    • You can use roasted, steamed or canned beets for this recipe.
       
    • Make sure to cover all beet slices with the brine.
       
    • We don’t use sugar in this pickling marinade as we find the sweetness of beets is enough. But if you want a little more sweetness, then add 1 tablespoon of sugar in the brine. You can add it into boiling water along with salt.
       
    • Although you can immediately eat them after they are completely cool, we recommend eating them at least after 24 hours. 
       
    • Use a clean fork each time to get beet pickles from the jar. Don’t use the same fork that you use to taste the pickle. This will cause bacteria and shorten the length of the storage.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 205kcal
% Daily Value *
Total Fat 1g2%
Saturated Fat 0.1g1%
Trans Fat 0.3g
Sodium 2605mg109%
Potassium 1270mg37%
Protein 7g15%
Vitamin A 1461 IU
Vitamin C 75 mg
Calcium 103 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

ADDITIONAL INFO

Course Side Dish Cuisine Turkish

Read it online: https://kebandkoft.com/recipe/quick-beet-pickles/