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Few things are better in life than an exquisitely pickled vegetable. And while it’s possible to pickle almost anything, the crème de la crème of all pickled produce is undoubtedly the beet. Sweet, meaty, and as unique in color as in taste, beets are the perfect vessel to bathe in a deliciously pungent pickling liquid – and this is the best pickled beets recipe to experience the entire stunning array of flavors that beets have to offer.
Let’s Talk Beets!
Beets have an intensity of color that is almost otherworldly; they look like gaudy Christmas tree ornaments from a parallel universe. With earthy magenta skin on the exterior and violently red ringlets of meaty beetroot on the inside, they’re an ingredient that never fails to make a strong impression.
The natural sweetness of the beet is really unique, and it’s one of the reasons why it works so well pickled. In this particular recipe, the cinnamon serves to enhances this natural sweetness, while the rice wine vinegar tames and prevents that sweetness from becoming overtly in-your-face and cloying.
Note that while beets are incredibly beautiful, the beet juice will itself will stain anything it touches. So with that said, be mindful when you’re cooking with beets. Washing your hands well and wiping down cutting boards will minimize the likelihood that you’ll be sporting spontaneous purple-red tie dye clothing after the recipe is finished.
Don’t believe me?
After boiling, removing the skins, and immersion blending 3 pounds of gigantic beets in order to make borscht, the kitchen looked a crime scene: violently purple-red finger prints all over the place, my clothes had rave-like magenta splotches speckled throughout, and I was quite literally red handed for half a week.
The borscht was delicious though.
The Process of Pickling Beets
Step 1: Boil the beets
Cut off the beet greens (but save them, as they’re quite good for you!) down to about an inch from the top of the beet. Leave the beets tail in place, as that helps to lock in the flavor when they’re boiling.
Cover the beets with water, bring to a steady simmer, and cook for about 30 minutes, until a fork can be inserted into the beet without too much trouble. For larger beets, you may need to boil them longer, of course.
Step 2: Remove the outer layer of skin
It is imperative that you remove the outer layer of beet skin after they’re done boiling. This should be a relatively easy process if they’re tender. Simply run the boiled beets under cold water as you gently peel away the outer layer of skin, revealing a soft, deep magenta fleshy bulb underneath.
Step 3: Cut the beets into half circles
While the beets are still warm, cut them into half circles, removing the remaining top part of the beet and the tail, too.
It’s important that you get the beets soaking in the pickling liquid while they’re still warm for maximum absorption of the pickling liquid.
Step 4: Pickle the beets
Create the pickling liquid for using this best pickled beets recipe (down below) and then begin marinading the beets while they’re still warm. Remember: you can always dilute the pickling liquid with a little bit of water if the seasoned rice wine vinegar is too astringent for you – a tablespoon or two should do.
You can store them for a week or two in the fridge in a covered container.
Pickled beets are great atop pretty much anything. These pickled beets add a sweet, sour, slightly salty and interestingly meaty punch to any dish.
The Best Pickled Beets Recipe
There you have it, the best pickled beets recipe (in my humble opinion), ready for you to try.
Well, what are you waiting for? If you love beets, just make this best pickled beets recipe already!
The Best Pickled Beets
4.86 from 7 votes
That Vegan Nephew
These are scrumptious, tender pickled beets, and their natural sweetness is curbed by the seasoned with rice wine vinegar in which they're pickled, accompanied also by brown sugar and cinnamon. These pickled beets are the perfect salad topping, amazing on a pickled tempeh reuben (https://thatvegannephew.com/best-vegan-reuben-recipe-pickled-tempeh-reuben/), or simply eaten as is, without the need of anything else.
Print Pin Comment
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer & Side Dish
Cuisine American & vegan
Servings 8 1/3 cup servings
Calories 37 kcal
Equipment
Large pot
Ingredients
- 3 – 4 medium beets
- 1 cup seasoned rice wine vinegar
- 2 tablespoons brown sugar
- ¼ – ½ teaspoons ground cinnamon, (¼ – ½ depending on your personal preference)
- Dash of ground black pepper
Instructions
Remove the beet greens, but keep the stem on about ½-inch from the top of the beet. Cover the beets with water in a large pot and bring to a boil. Once boiling, reduce the heat to a steady simmer (about medium-high heat). Boil the beets for about 30 minutes, until a fork can be inserted into them without too much hassle.
Remove the beets from the pot. Under cold running water, remove the outside layer of skin to reveal the fleshy, soft magenta skin underneath.
Cut off the tail and upper stem from the beet, and then cut the beets in half. Cut each half cross-wise into half moons.
Marinade the beets in the pickling liquid of rice wine vinegar, brown sugar, cinnamon and a little bit of pepper. Also, note that you can dilute the pickling liquid with a couple tablespoons of water for a less concentrated version if the vinegar is too strong a taste for you.
Store the pickled beets in a closed container in the fridge – good for about two to three weeks.
Video
Nutrition
Serving 1 1/3 cup beets Calories 37 kcal Carbohydrates 8.2 g Protein 0.7 g Fat 0.1 g Sodium 188 mg Potassium 137 mg Fiber 1.2 g Sugar 7 g Calcium 10 mg
Keyword cinnamon pickled beets, easy pickled beets, pickled beets, the best pickled beets recipe
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I hope that you enjoy my best pickled beets recipe. If you did, leave a comment and recipe rating below.
Check out this Warm Spinach Salad Recipe, which uses an iteration of quick pickled beets.
May you have good food in good company,
That Vegan Nephew
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Comments
- NatureGirl
Aunt Roberta’s wonderful pickled beet recipe! A taste of my childhood. Thank you Vegan Nephew.Reply
