Best Quick Pickled Beets Recipes

QUICK PICKLED EGGS AND BEETS

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
• In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

QUICK PICKLED BEETS

Steps:

• Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
• Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.

QUICK SPICY PICKLED BEETS

Steps:

• Peel 1 pound golden or red beets, then cut into matchsticks. Toss with 1 1/2 teaspoons kosher salt; set aside until they release their liquid, about 15 minutes. Rinse, drain and pat dry; transfer to a glass bowl. Bring 1 cup cider vinegar, 1 cup water, 1/2 cup sugar, 1 halved serrano chile (seeded, if desired), 4 strips grapefruit zest, 1 1/2 teaspoons peppercorns and 1/4 teaspoon salt to a boil in a small saucepan. Pour over the beets. Let cool, then cover and refrigerate at least 1 day and up to 10 days.
• TIP: Use these pickled beets as you would sauerkraut-on top of a sandwich, burger or hot dog.
• How to Peel and Juice a Beet

QUICK-PICKLED RADISHES AND BEETS

Steps:

• In a large saucepan, bring vinegar, beets, salt, sugar, fennel seeds, and 1/2 cup water to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool slightly. Stir in radishes. Refrigerate, covered, at least 8 hours and up to 1 week before serving.

QUICK PICKLED BEETS

Steps:

• Layer the beets and onion in a bowl or refrigerator container and set aside.
• In a 2-cup measure, mix the reserved beet juice (adding water to make 1/2 cup, if necessary), vinegar, sugar and salt.
• Microwave on High 2 minutes or until the mixture is hot and the sugar is dissolved.
• Pour the hot mixture over the beets and onion.
• Cool, then refrigerate, covered, for at least 4 hours, stirring occasionally.
• Keeps well in the refrigerator for at least a week.
• To prepare the beets: Wash 4 medium beets, unpeeled and with at least 1" of stem left on.
• Place in a bowl with 1/4 cup water.
• Cover and microwave at High for 10 to 12 minutes or until fork tender, rearranging twice during cooking.
• Let stand 5 minutes.
• Drain, reserving the cooking liquid.
• Refresh the beets with cold water, then peel and slice.