Best 2 Pickled Baby Beets Recipes

Pickled baby beets are a delicious and versatile side dish that can be enjoyed on their own or as part of a larger meal. They are also a great way to use up leftover beets. Whether you are looking for a quick and easy recipe or something more elaborate, there is sure to be a pickled baby beet recipe that is perfect for you.

Here are our top 2 tried and tested recipes!

PICKLED BABY BEETS

Pickled Baby Beets image

Preserve the vibrant color and earthy flavor of red beets by pickling them. A combination of granulated sugar, black peppercorns, juniper berries, and salt build flavor. Use this recipe when making our Bleeding Heart Martini.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 8 to 10 garnishes

Number Of Ingredients 7

Ingredients

3/4 cup distilled white vinegar
3/4 cup water
1/3 cup sugar
1 tablespoon coarse salt
1 teaspoon whole black peppercorns
10 juniper berries
2 bunches baby beets (8 to 10), peeled

Steps:

Combine all ingredients, except beets, in a small saucepan, and stir until sugar is dissolved. Add beets and bring to a boil; reduce heat and simmer very gently until beets are tender, 25 to 30 minutes, stirring occasionally. Remove from heat. Transfer to a small heatproof container; keep beets submerged.

PICKLED BABY BEETS

Pickled Baby Beets image

"These beets are brightened by the flavor of cloves, orange and herbs, making them an ideal holiday side dish, not to mention a great present," says Jose.

Provided by Jose Garces

Categories side-dish

Time 45m

Yield 8 cups

Number Of Ingredients 15

Ingredients

Kosher salt
2 pounds baby red beets (about 8), trimmed
2 pounds baby gold beets (about 8), trimmed
1 onion, julienned
1 cup sugar
3 fresh bay leaves
3 sprigs thyme
Zest (in wide strips) and juice of 1 orange
1 tablespoon whole allspice
1 tablespoon mustard seeds
1 canela stick (or regular cinnamon stick)
6 cloves
3 cups rice wine vinegar
1 cup white balsamic vinegar
1/2 cup honey

Steps:

Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.

Tips:

Choose fresh, tender baby beets. Smaller beets are more tender and have a sweeter flavor.
Scrub the beets well, but don't peel them. The skin helps to keep the beets' color and nutrients intact.
Trim the greens to about 1 inch above the beet. This will help the beets to cook evenly.
Use a variety of pickling spices. Common spices include mustard seeds, coriander seeds, fennel seeds, and bay leaves. You can also add garlic, ginger, or hot peppers for a spicy kick.
Bring the pickling liquid to a boil, then let it cool slightly before pouring it over the beets. This will help to preserve the beets' color and texture.
Let the beets pickle for at least 24 hours before eating them. The longer they pickle, the more flavorful they will become.

Conclusion:

Pickled baby beets are a delicious and versatile side dish that can be enjoyed in a variety of ways. They are perfect for salads, sandwiches, and wraps. They can also be served as a snack or appetizer. If you are looking for a healthy and flavorful way to add more vegetables to your diet, pickled baby beets are a great option.