These Grandma’s Pickled Beets offer a delightful balance of sweet and tangy flavors, making them a versatile addition to any meal. Using canned beets for convenience, this recipe simplifies the pickling process without sacrificing taste. The beets are simmered in a light vinegar and sugar brine, resulting in tender, ruby-red gems that retain their vibrant color and earthy essence. Ideal for cold weather gatherings, potlucks, or as a refreshing side to hearty meats like beef or pork, these pickles also shine in salads or as a condiment. With minimal prep time and no need to roast fresh beets, this dish is a quick, reliable way to bring home-style comfort to your table. Store in the fridge for best results, allowing flavors to deepen over several days.
Grandma’S Pickled Beets
Description
These Grandma's Pickled Beets offer a delightful balance of sweet and tangy flavors, making them a versatile addition to any meal. Using canned beets for convenience, this recipe simplifies the pickling process without sacrificing taste. The beets are simmered in a light vinegar and sugar brine, resulting in tender, ruby-red gems that retain their vibrant color and earthy essence. Ideal for cold weather gatherings, potlucks, or as a refreshing side to hearty meats like beef or pork, these pickles also shine in salads or as a condiment. With minimal prep time and no need to roast fresh beets, this dish is a quick, reliable way to bring home-style comfort to your table. Store in the fridge for best results, allowing flavors to deepen over several days.Ingredients
Directions
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Drain one can of beets, reserving approximately 1/4 cup of the beet juice. Drain the second can completely.
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In a small saucepan, combine the white vinegar and white sugar.
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Place the saucepan over medium heat and bring to a boil, stirring constantly until the sugar is completely dissolved.
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Add the whole beets from both cans to the boiling vinegar-sugar solution.
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Stir in the reserved beet juice.
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Add a pinch of salt and a pinch of black pepper to the mixture.
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Return the mixture to a boil and simmer for about 2 minutes.
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Remove the saucepan from the heat.
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Pack the beets tightly into two sterilized jars (about 10-12 oz capacity each).
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Pour the hot vinegar-sugar liquid over the beets in the jars, ensuring they are fully covered.
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Seal the jars with lids tightly.
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Allow the jars to cool to room temperature, then refrigerate for at least several days before serving to allow flavors to meld.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 265.6kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 145.3mg7%
- Total Carbohydrate 64.3g22%
- Dietary Fiber 5.6g23%
- Sugars 58.6g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve these pickled beets cold for the best flavor experience. They pair excellently with roasted beef, pork chops, or as a vibrant addition to green salads.
For food safety, ensure jars are properly sterilized before packing. While this recipe is designed for refrigerator pickles, do not attempt to can these beets for long-term shelf storage without following tested pressure canning guidelines.
You can adjust the sweetness by reducing the sugar slightly if you prefer a more tangy profile, or add a pinch of mustard seeds or dill for extra flavor complexity.
