- Slice the Beets: Next, slice the cool beets into evenly-sized pieces.
- Prepare the Jar: Assemble the beets and fresh herbs into the bottom of a sealable jar.
- Assemble the Hot Brine: Whisk the hot water, vinegar, sugar, salt, and peppercorns in a measuring cup or small bowl until the sugar and salt are completely dissolved.
- Submerge the Beets: Then, pour the vinegar mixture over the beets until they are completely covered and there’s just a bit of headspace left at the top of the jar.
- Marinate the Beets: Seal the jar and place it in the refrigerator for 24 hours. Pop it open and enjoy irresistibly tangy beets!
3 Tips for the Best Quick Pickled Beets
Aside from giving the beets at least 24 hours to marinate and develop their flavors, here are a couple of tips to help you get the best result.
- Choose the freshest beets possible. When shopping for beets, opt for ones that are medium or small in size (if using smaller beets use 6 beets instead of 3), as larger beets tend to be tougher in texture and blander You also want to look for deep red skin, minimal blemishes, and bright green leaves – all indicators the beets are packed with flavor!
- Slice the beets into small pieces. Instead of slicing big chunks of beets, slice the beets into smaller pieces. This will help them absorb the marinade more efficiently.
- Remove the skin. Nix the skin for a smoother, more evenly-textured pickled beet.
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Different Ways to Season the Pickling Marinade
Once you get the technique down, get creative with the marinade and add in your favorite spices and ingredients. Check out the ideas below for inspiration:
Advertisement:- Spices: Allspice (adds a nice spicy sweetness), a cinnamon stick, bay leaves, whole cloves, mustard seed, red pepper flakes
- Herbs: Parsley, dill, basil, oregano
- Veggies: Garlic cloves, red onion slices
Ideas for Serving Quick Pickled Beets
There are so many different ways you can leverage this pickled beets recipe. Use them as a topper on your favorite salad tossed with beet salad dressing. If you’re planning out an appetizer spread, serve a bowl of beets on your charcuterie board or whip up some Danish pickled beets and pate smørrebrød (mini sandwiches)
“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
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