Do you miss the mouth-watering handmade pickled beets by your grandma? Do you desire to make them at home just like your grandma did? Then worry no more, because this article brings you an easy refrigerator pickled beets recipe that you can make using only a few ingredients that are already available in your kitchen.
Refrigerated pickled beets follow a different cooking direction than the canned ones and are easier to make too. Canned pickles require a jar to be sterilized, and then the beets are processed with boiled water, sometimes with added preservatives to keep them fresh for longer. Then they are kept at room temperature. But for homemade ones, you can just boil the sliced beets and keep them stored in the refrigerator for a longer period, without using any preservative, which is a safer and healthier way to make pickles. But make sure to not store the pickle for more than six weeks, and when finished with the first batch, you can quickly make it again following the simple recipe we have to provide below.
Variation of pickled beets recipe:
There is no fixed type of recipe for making pickled beets. You can make your pickle with different types of beets using various ingredients and spices that fit your taste. For this recipe, we have used dark red beets, but Early Wonder, Chioggia, or Golden beets will make a good pickled dish too.
There are different ways of cooking as well that you can follow, like steaming the beets roots, boiling them, roast them or cook them in a pressure cooker. The roasted beets are better at conserving their actual flavor than the boiled ones, for which most of the pickles are made with the roasted beets. For the brine, the water where the beets are to be soaked, you can use distilled white vinegar, rice vinegar, or white wine as well. Add some salt, spices, or herbs to the brine according to your taste to make the pickle more flavorful. Among spices, the ones that will go well with this dish includes chopped onions and garlic, red chili flakes, salt, sugar, peppercorns, cinnamon stick, ground mustard, or bay leaves.
Quick Pickled Beets Recipe:
- 2 cups of dark red beets
- 2-3 cups of hot water
- 1 cup white vinegar
- 1 teaspoon salt
How to make old fashioned pickled beets:
- To start, wash the beets and peel them nicely. Then cut your beets to desired sizes. Make sure you wash the beets before you go for peeling or slicing them because if you wash them after taking off the skin, it takes away some of their flavor and nutrition. It is better to cut the beets into bite-size pieces, but feel free to cut them however you like.
- Next, add your beets to a large pot and cover them with water. Add white
vinegar, and salt and stir them well for a few minutes. If you desire a bit of sweetness but do not want to use sugar, you can add a teaspoon of honey as a substitute to the brine.
- Put the pot on medium heat and let them boil until they are fork-tender. Keep them boiling for about 15-18 minutes.
- After the beets are boiled, turn off the stove and keep the pot aside to let them cool down. Then transfer the beets along with the brine into an airtight jar.
- Finally, store the jar in the refrigerator. You can preserve the pickle for up to 6 weeks, and have it anytime you want as a side dish or just by itself as a healthy snack.
Some Health Benefits of Refrigerated Pickled Beets
Pickled beets are not only delicious to have as a snack; they come with multiple health benefits too. It is a great source of energy and nutrients and having them occasionally will provide you with necessary vitamins, antioxidants, and minerals. Add some pickled beets to your daily diet to keep your bones protected, have well-regulated blood pressure, improve your immunity system and avoid getting contaminated with any chronic disease, and also boost your metabolism and maintain your weight. Beets are low in fat, protein, and calories. Pickled beets contain almost the same
health benefits as beets but when added with vinegar, salt, and other spices, it gets heightened with more nutrients. One serving of the pickled beets contains about 74 calories with zero cholesterol and fat.
This dish also helps you control your weight since it contains very few calories as well. Along with fewer calories, pickled beets offer a very small amount of protein, which is about one gram in one serving. But they are rich in carbohydrates, which keeps the heart and brain activity along with good kidneys and nervous system. When made with added sugar, pickled beets are a great source of carbohydrates that help to maintain a stable blood sugar
level and nutritionists suggest adding pickled beets to our daily diet in a reasonable amount for gaining more energy. The antioxidant compounds in the pickled beets help in preventing diseases like Alzheimer’s and arthritis. It plays a great role in improving our immunity system, providing us with vitamin A, C, and E.
FREQUENTLY ASKED QUESTIONS:
You can have pickled beets in multiple ways. Aside from being a great munching snack that you can eat while watching your favorite movie or reading a book, it can also be used in sandwiches or wraps. Just add some sliced beets and spread the brine over your sandwich or wrap for a new burst of flavors. You can also add the pickle to your salad or have it as a side dish.
Homemade pickled beets can be stored in the fridge for up to 8 weeks.
Pickled beets are super easy to make, store, and goes with any sandwiches and salads. It is a popular dish at parties, loved by both children and adults, and is a good source of nutrients and minerals. Hope this simple recipe will inspire you to keep making batches of pickled beets, store them in the refrigerator for you and your family or send them as presents for your near and dear ones.
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Easy Refrigerator Pickled Beets Recipe
- 2 cup dark red beets
- 2 cup hot water
- 1 cup white vinegar
- 1 tablespoon salt
- Peel, wash, and cut your beets to desired sizes. I like cutting mine into bite-size pieces. Feel free to cut them however you like.
- Add your beets to a large pot, add water, white vinegar, and salt.
- Cook on medium heat until they are fork-tender, about 15-18 minutes
- Let them cool down, and then transfer them to a jar.
- Store in the refrigerator for up to 6 months.