Quick Pickled Beets

Glass jar filled with pickled beets on a pink background.

Quick pickled beets, or beetroot, are made with just cooked red beets, vinegar, honey, and spices. No need to can or boil the jars. This recipe is lightly adapted from my first cookbook.

Course Appetizer, Autumn, Preserves

Cuisine British, Canadian, European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 44kcal

Author Alexandra Daum

Ingredients

500 grams (1 lb.) beetroots
2 bay leaves
6 black peppercorns
120 ml (½ cup) apple cider vinegar
3-4 tablespoons honey or maple syrup
½ teaspoon sea salt

Instructions

Preheat the oven to 190°C (375°F) and sterilise one or two jars. You'll need a 500ml (17 oz.) jar or two smaller jars.
Scrub and trim the beets, then place into a heavy lidded pot or casserole dish. If you don't have anything with a lid, cover with foil instead. Roast for 40-50 minutes, or until the beetroots can be easily pierced with a fork. Set aside to cool.
Place the bay leaves and peppercorns in the bottom of the prepared jar(s). Once the beets are cool enough to handle, thinly slice them* and layer into the jar.
Add the vinegar, honey, and salt to a bowl and whisk to combine. Pour over the beets in the jar and seal. Let the pickled beets rest at room temperature for a minimum of two hours before serving. Refrigerate for up to two weeks.

Notes

* If you prefer to peel the beets, it can be slipped off after roasting. Wait until their cool enough to handle, then use your fingers to remove the peel.

Don't can this recipe: this is a quick pickle, or refrigerator pickle, and are not safe to preserve for longer periods outside of the refrigerator. I would not recommend trying to can these.

If substituting sugar: honey is generally twice as sweet as sugar. If you're going to use plain sugar, double the amount by volume for the same level of sweetness.

Nutrition