Name: Pickled Beets
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 1 bunch beets about 4 to 5, trimmed and scrubbed; Extra-virgin olive oil; 1 cup water for the brine; 2/3 cup apple cider vinegar for the brine; 1/4 cup cane sugar for the brine; 1 tbsp sea salt plus more for roasting; 1 garlic clove smashed; 1/2 tsp mustard seeds; 1/2 tsp black peppercorns

01

Overview

Prep15 min

Cook50 min

Total65 min

Servings8

DifficultyEasy

02

Ingredients

1 bunch beetsabout 4 to 5, trimmed and scrubbed Extra-virgin olive oil1 cup waterfor the brine2/3 cup apple cider vinegarfor the brine1/4 cup cane sugarfor the brine1 tbsp sea saltplus more for roasting1 garlic clovesmashed1/2 tsp mustard seeds1/2 tsp black peppercorns

03

Equipment

Oven
Aluminum foil
32-ounce glass jar
Small saucepan

04

Method

01

Heat the oven

Preheat the oven to 400°F.

02

Wrap the beets

Place each beet on foil. Drizzle with olive oil, sprinkle with salt, and wrap tightly.

03

Roast

Roast for 40 to 60 minutes, until easily pierced with a fork.

04

Peel

Let the beets cool enough to handle, then slip off the skins.

05

Jar

Cut into wedges and place them in a roughly 32-ounce glass jar.

06

Make the brine

Heat the water, apple cider vinegar, sugar, and salt in a small saucepan for 1 to 2 minutes, stirring until dissolved.

07

Add the spices

Add garlic, mustard seeds, and peppercorns to the jar.

08

Pour

Pour the warm brine over the beets.

09

Cool and chill

Cool to room temperature, cover, and refrigerate.

10

Wait

Let them pickle for 1 day before eating. Keep refrigerated for up to about 2 weeks, with the beets submerged in the brine.

✦

Tips

NoteWear an apron. Beets have absolutely no respect for white clothes.

NoteThe hardest part is waiting until the next day, but they really do taste better after they've had time to sit in the brine.

✦

Nutrition

AllergensNone of the major allergens

✦

Storage

RefrigeratorUp to about 2 weeks, with the beets submerged in the brine. Ready to eat after 1 day of pickling.

?

Frequently asked

Do I have to peel the beets?+

The skins slip off easily after roasting — no peeler needed. Roasting them wrapped in foil is what makes it effortless.

Can I reuse the brine?+

I don't recommend it — make a fresh batch for each jar so the flavor and acidity stay reliable.

Pickled Beets

Overview

Ingredients

Equipment