Stovetop Pickled Beets
If you like sweet and tangy beets, you’ll love this stovetop pickled beets recipe! Use canned beets – sliced or whole, and you’ll have perfectly seasoned pickled beets in 15-minutes!
The beauty of this recipe
The beet is frequently treated as the red-headed stepchild of root vegetables. It’s often a love or hate relationship, but beets provide an ample dose of potassium, calcium and iron. This quick and easy pickling method results in a small batch of deliciously sweet and tangy beets.
- Simple ingredients – use canned sliced beets or canned whole beets. No boiling water, no water bath, no vinegar brine or canning required.
- No pink fingers! Since we’re using canned beets instead of fresh beets, this recipe has no prep time and doesn’t require peeling beets.
- Great flavor profile – the acidity of the vinegar combined with the sweetness of the sugary beets pairs beautifully with salmon patties and some folks like them with plain hard boiled eggs or on a turkey sandwich!
Ingredients
Homemade pickled beets make a healthy snack and are a great addition to a crisp green salad or a delicious side dish when roasted.
- Beets – canned beets with their juice; sliced or whole
- Sugar-white granulated sugar
- Apple cider vinegar
- Salt – optional, but some folks like just a pinch in their pickled beets
How to make it
- Open the can of beets and pour the beets and their liquid into a medium size saucepan on medium heat
- Add the sugar and apple cider vinegar and cook until the sugar is dissolved, stirring occasionally
- Taste for salt and add a pinch if you like
- Allow the beets to simmer in the pickling liquid for about 10 minutes then serve warm or room temperature with a slotted spoon
I use this sugar/vinegar combination for salad dressing, or a marinade for tomatoes and cucumbers.
Serving suggestions
These quick and easy pickled beets are delicious as is!
- Serve them with a light dusting of goat cheese and/or chopped walnuts as a side dish
- Garnish with chopped red onion or shallot and dried thyme
- Serve them as a side to your charcuterie board – pickled beets pair beautifully with sharp cheese
- Add them to your favorite salad
Storage and make ahead
You can make these quick and easy stovetop pickled beets up to three days in advance. Just store them in an airtight container in the refrigerator until you’re ready to serve. They can be served cold, room temperature or warm. For best results, reheat on the stove on low heat.
Homemade stovetop pickled beets are a year-round source of nutrients! Make ya’ a batch today and enjoy!
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- Candied Jalapenos
- Homemade Mayonnaise
- Orange Honey Glazed Carrots
- Marinated Cucumber Tomato Salad
Stovetop Pickled Beets
Ingredients
- 1 can whole or sliced beets (14.5 – 15 oz. can)
- ½ cup granulated sugar
- ¼ cup apple cider vinegar
- pinch of salt, to taste
Instructions
- Pour beets and their liquid into a medium saucepan on medium heat1 can whole or sliced beets (14.5 – 15 oz. can)
- Add sugar and apple cider vinegar and cook, stirring frequently, until sugar is dissolved; taste for salt and add a pinch of you like½ cup granulated sugar, ¼ cup apple cider vinegar, pinch of salt, to taste
- Allow beets to cool a bit before serving; serve with a slotted spoonServing tip: sprinkle a little crumbled goat cheese or crumbled feta cheese over the top!
