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Pickled Beets
These Refrigerator Pickled Beets are really quick and easy to make. They are delicious and have a great sweet and tangy flavour. Perfect to add to a charcuterie platter, salads, or sandwiches.
1 cup
Course
Appetizer
Cuisine
Russian
Keyword
beets, pickles, vegan
Prep Time
10
minutes
minutes
Pickling time
2
days
days
Total Time
2
days
days
10
minutes
minutes
Servings
8
servings
Calories
19
kcal
Author
Julia
Ingredients
1/4
cup
water
1/4
cup
vinegar
2
teaspoon
sugar
1
teaspoon
salt
1/4
pound
cooked beets
(diced)
1
shallot
3
cloves
garlic
1
chili pepper
(fresh or dried, optional)
1
bay leaf
1/2
teaspoon
mustard seeds
Instructions
Heat up the water, vinegar, sugar, and salt in a small pot until the salt and sugar fully dissolve. Let the mixture cool until room temperature.
Slice the shallot into thin strips.
Cut each garlic clove into 4-6 long pieces.
Layer the cooked, diced beets, sliced shallot, and cut up garlic into a clean
1-cup jar
. alternating the layers.
Add the chili pepper, if using.
Tuck a bay leaf inside.
Add the mustard seeds to the jar.
Pour the cooled pickling liquid over the beets until the jar is full. You will not use all the liquid most likely. Discard whatever is left.
Cover the jar tightly with a lid and place in the fridge for 1-2 days.
After 1-2 days in the fridge the Pickled Beets are ready to be eaten.
Video
Nutrition
Calories:
19
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
303
mg
|
Potassium:
79
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
54
IU
|
Vitamin C:
9
mg
|
Calcium:
4
mg
|
Iron:
1
mg