Crunchy Pickled Beets
These Crunchy Pickled Beets offer a delightful sweet and tangy flavor with a satisfying crunch. Perfect as a side dish, salad topping, or a colorful addition to any charcuterie board.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 pound beets, trimmed and scrubbed
- 1 cup water
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes (optional)
- 1 small onion, thinly sliced
Instructions
- Place beets in a large pot and cover with water. Bring to a boil and cook until tender, about 30-45 minutes.
- Drain beets and let cool slightly. Once cool enough to handle, peel and slice into 1/4-inch thick rounds.
- In a separate saucepan, combine water, vinegar, sugar, pickling spice, salt, mustard seeds, and red pepper flakes (if using). Bring to a boil, stirring until sugar is dissolved.
- Pack beet slices and onion slices into sterilized jars, leaving 1/2-inch headspace.
- Pour hot pickling liquid over the beets, ensuring they are completely submerged.
- Remove any air bubbles and seal the jars.
- Let the jars cool completely at room temperature. Then refrigerate for at least 24 hours before serving to allow flavors to meld. Pickled beets will keep in the refrigerator for up to 3 weeks.
Notes
For extra flavor, add a clove of garlic to each jar. Serve chilled alongside grilled meats, salads, or sandwiches.
Find it online: https://grilldrip.com/crunchy-pickled-beets/