Pickling canned beets is a quick and easy way to add a bright, tangy twist to their naturally sweet flavor. This method works perfectly because the beets are already cooked and tender, allowing the pickling spices and vinegar to infuse deeply without long preparation. Whether you want a flavorful side dish or a vibrant addition to salads, this recipe offers a simple approach to transform canned beets into a zesty treat.
Ingredients
- 1 (15-ounce) can sliced or whole cooked beets, drained
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 small garlic clove, thinly sliced
- 1 small shallot, thinly sliced
- Fresh dill sprigs or 1/2 teaspoon dried dill (optional)
Instructions
- Prepare the beets: Drain the canned beets thoroughly and set aside. If using whole beets, slice them into 1/4-inch thick rounds or wedges for better pickling surface area.
- Make the pickling brine: In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Stir to dissolve the sugar and salt over medium heat. Bring the mixture to a gentle boil, then remove from heat.
- Add spices: Stir in the black peppercorns, mustard seeds, crushed red pepper flakes (if using), garlic slices, and shallots into the hot brine. Let it steep for 5 minutes to release flavors.
- Pack the jar: Place the drained beets into a clean glass jar or container. Add fresh dill sprigs or dried dill if desired.
- Pour the brine: Carefully pour the hot pickling liquid with spices over the beets, ensuring they are fully submerged. Use a spoon to press down if needed to remove air bubbles.
- Cool and refrigerate: Allow the jar to cool to room temperature uncovered. Once cooled, seal with a lid and refrigerate for at least 24 hours before serving to let the flavors meld.
- Serve and enjoy: Pickled beets are best after 2-3 days in the fridge when the flavors deepen. They can be stored refrigerated for up to 2 weeks.
Tips
- Substitution for vinegar: White vinegar or red wine vinegar can be used instead of apple cider vinegar for a different flavor profile, but maintain the same quantity to ensure proper acidity.
- Adjust sweetness and acidity: Taste the brine before pouring it over the beets and adjust sugar or vinegar to your preference for a sweeter or more tart pickle.
- Use fresh herbs: Fresh dill or thyme adds a lovely aroma and flavor contrast. If using fresh herbs, ensure they are submerged in the brine to prevent spoilage.
- Don’t skip the draining: Properly draining canned beets prevents a watery pickle and helps the brine adhere better for more intense flavor.
Serving Suggestions
Pickled canned beets make a versatile side or garnish. Serve them chilled alongside roasted meats, grilled fish, or sandwiches for a pop of color and acidity. They’re fantastic tossed into green salads with goat cheese and walnuts or blended into grain bowls with quinoa and roasted vegetables. For a classic touch, add them to a cold potato salad or alongside charcuterie boards to balance rich cheeses and cured meats.
Variations
Feel free to customize your pickled beets by experimenting with spices and additions. Try adding cinnamon sticks or cloves for warmth, or star anise for a subtle licorice note. For a spicy kick, include sliced fresh jalapeños or increase the red pepper flakes. You can also swap shallots for red onion or add sliced ginger for a bright, zesty nuance. For a Mediterranean twist, add a splash of balsamic vinegar along with the apple cider vinegar.
Storage and Reheating
Pickled beets should always be stored in the refrigerator in a sealed glass jar or airtight container. They will keep well for up to two weeks, maintaining crispness and flavor. Because the beets are already cooked and the pickling is done in a cold brine, reheating is generally not necessary or recommended. Serve them cold or at room temperature to preserve their texture and tangy flavor. If you prefer warm beets, gently warm in a pan or microwave but avoid boiling or prolonged heating, which can cause them to become mushy.
Frequently Asked Questions
Can I pickle fresh beets instead of canned?
Yes, but fresh beets require pre-cooking until tender before pickling. The process takes longer because the beets must be boiled or roasted first, then peeled and sliced. Using canned beets saves time since they are already cooked.
How long do pickled canned beets last in the fridge?
When stored properly in a sealed container, pickled canned beets remain good for up to two weeks. Always use clean utensils to avoid contamination and check for any off smells or mold before consuming.
Is it safe to use the same brine for multiple batches?
It’s best to prepare fresh brine each time you pickle. Reusing brine can introduce bacteria and reduce acidity, which risks spoilage and food safety. Always make a new batch of brine for each pickling session.
Can I use other types of vinegar?
Yes, white vinegar, red wine vinegar, or rice vinegar can be used. Keep the total acidity in mind to ensure food safety and flavor balance. Apple cider vinegar is preferred for its mild sweetness and fruity notes.
What if my pickled beets taste too sour or too sweet?
If too sour, next time reduce the vinegar slightly or increase sugar. If too sweet, add more vinegar or a pinch of salt. Adjust the brine to your taste before pouring over the beets.
Do I need to sterilize jars for this quick pickle?
Since this is a refrigerator pickle (not shelf-stable), sterilizing jars is not required but recommended for best hygiene. Simply wash jars and lids in hot, soapy water and rinse well before use.
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