Ingredients
2 cups thinly sliced beets, cut in half-moons if desired
2 teaspoons caraway seeds
½ cup seasoned rice wine vinegar
1 tablespoon sherry vinegar
¼ cup sugar
1 cup water
2¼ teaspoons kosher salt
Instructions
1. Place the sliced beets and caraway seeds into a clean bowl or jar.
2. In a large bowl, combine the rice wine vinegar, sherry vinegar, and sugar. Boil the cup of water and then add it to the vinegar mixture, stirring until the sugar fully dissolves.
3. Add the kosher salt to the vinegar mixture and stir well to integrate.
4. Pour the prepared brine over the beets and caraway seeds, ensuring the beets are completely submerged.
5. Cover the jar and refrigerate the beets for at least 2 days to develop flavor, giving the jar a gentle shake occasionally to keep the beets submerged and well-mixed.
6. Serve the pickled beets using a slotted spoon to drain the excess brine before plating.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Slice beets thinly, about ⅛ inch thick, using a mandoline or sharp knife for even pickling.
🥒 For enhanced flavor, let beets pickle longer; sealed pickled beets last up to two weeks in the fridge.
🍳 Consider adding hardboiled eggs to the jar for a colorful, protein-rich twist.
- Prep Time: 10 minutes
- Refrigeration Time: 2 days
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 176
- Sugar: 34g
- Sodium: 821mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg