Quick and Easy Pickled Beets

By Kelley Epstein

Prep Time:

20m

Bake/Cook Time:

40m

Yield:

4-6 pints

This recipe for Quick and Easy Pickled Beets is an easy way to preserve this delicious and healthy vegetable. Adds beautiful color and flavor to your dinner table or Thanksgiving spread.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 pounds beets, cleaned with 1-inch stem remaining
2 cups distilled white vinegar
1 cup Dixie Crystals Extra Fine Granulated Sugar
2 cups water
1 teaspoon kosher salt
1 tablespoon black peppercorns
4-6 bay leaves

Directions

Preheat oven to 400°F.
Put 2-3 trimmed beets into a tinfoil pouch. Drizzle with a teaspoon of olive oil and sprinkle with a pinch of salt and pepper.
Roast for 40 minutes. Remove from oven, let cool, and rub skins off. Either slice or cut beets into wedges.
Meanwhile, combine the vinegar, sugar, and water into a medium-sized sauce pan. Bring to a boil and cook for 5 minutes. Remove from heat and stir in salt and peppercorns.
Divide beets between 4-6 sterilized pint size jars. Add a bay leaf to each jar and divide the brine evenly over the beets; tightly lid the jars and chill for 3-4 days before serving. Discard bay leaf. Beets will last in the fridge for up to a month.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

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