Quick Pickled Beets
Savor the tangy delight of Quick Pickled Beets! Roasted to perfection and transformed with a sweet, savory brine.
Ingredients
To roast:
- 1 bunch of beets (about 4 large or 6 small beets) scrubbed, greens trimmed
- 3 tablespoons olive oil
- Salt and black pepper to taste
For the brine:
- 1 ⅓ cup apple cider vinegar
- ⅔ cup rice wine vinegar
- 1 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon yellow mustard seed
- 1 teaspoon celery seed
- 1 teaspoon black peppercorn
- 1 teaspoon red pepper flake
- 1 teaspoon dry dill
- 1 teaspoon fennel seed
Instructions
Roasting the Beets:
- Preheat your oven to 425°F (220°C).
- Scrub the beets thoroughly and trim off the greens, leaving only the bulbs.
- Place the beets in a baking dish and toss them with olive oil, ensuring they are evenly coated. Season the beets well with salt and black pepper.
- Pour water into the baking dish until the beets are almost covered and cover it tightly with foil.
- Roast the beets in the preheated oven for approximately 45-60 minutes or until they are tender. You can check for doneness by inserting a fork or knife into the beets; it should go in easily when they are ready.
- Once roasted, allow the beets to cool slightly before handling. Peel off the skin using a paper towel or your fingers (wear gloves to prevent staining).
Preparing the Brine:
- In a saucepan, combine apple cider vinegar, rice wine vinegar, and sugar.
- Place the saucepan over medium heat and stir until the sugar is completely dissolved.
- While the sugar is dissolving, create a sachet with a cheesecloth. Combine kosher salt, yellow mustard seed, celery seed, black peppercorn, red pepper flake, dry dill, and fennel seed. Tie the spices securely in the cheesecloth to make a sachet.
- Once the sugar is dissolved, add the spice sachet to the vinegar mixture.
- Allow the brine to simmer over medium heat for about 10-15 minutes, infusing the liquid with the flavors from the spice sachet.
- Remove the spice sachet from the brine, ensuring that the flavors are infused without any loose spices.
Pickling the Beets:
- Slice the roasted and peeled beets into your desired thickness. Place the beet slices in a clean, sterilized jar or container.
- Pour the warm brine over the beets, ensuring they are fully submerged.
- Allow the pickled beets to cool to room temperature before sealing the jar or container.
- Once cooled, refrigerate the pickled beets for at least 24 hours to enhance the flavors.
Video
Notes
Quick-Pickled Beets will stay fresh tightly covered in the refrigerator for up to 3 weeks.
Nutrition
Calories: 159kcalCarbohydrates: 29gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 323mgPotassium: 154mgFiber: 1gSugar: 27gVitamin A: 88IUVitamin C: 2mgCalcium: 21mgIron: 1mg
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