Quick Pickled Beets
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
Quick pickled beets with cider vinegar, onion, and warm spices. A tangy, colorful side dish that keeps well in the refrigerator.
Ingredients
- 4 medium beets (about 1 ½ pounds), cooked, peeled, and sliced
- 1 cup cider vinegar
- 1 cup beet cooking liquid or water
- 1 small onion, thinly sliced
- ¼ cup sugar
- 10 black peppercorns
- 6 whole cloves
- 2 bay leaves
- 1 teaspoon salt
- (1 teaspoon prepared horseradish)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 medium beets (about 1 ½ pounds), cooked, peeled, and sliced
- 1 cup cider vinegar
- 1 cup beet cooking liquid or water
- 1 small onion, thinly sliced
- ¼ cup sugar
- 10 black peppercorns
- 6 whole cloves
- 2 bay leaves
- 1 teaspoon salt
- (1 teaspoon prepared horseradish)
Let's Cook
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Step 1.
Prepare or have ready: 4 medium beets (about 1 ½ pounds), cooked, peeled, and sliced
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Step 2.
Place the beets in a clean quart jar. Combine in a medium saucepan and bring to a boil: 1 cup cider vinegar; 1 cup beet cooking liquid or water; 1 small onion, thinly sliced; ¼ cup sugar; 10 black peppercorns; 6 whole cloves; 2 bay leaves; 1 teaspoon salt; (1 teaspoon prepared horseradish)
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Step 3.
Pour over the beets. Let cool, cover, and refrigerate for at least 12 hours before serving. Store refrigerated for up to 1 month.