Quick Pickled Beets – 3 Ways

Quick pickled beets are a fun and easy way to take your salads and charcuterie boards to the next level. We’re giving you not one, but three flavour variations to experiment with and keep things new and fresh in the pickling department.

This recipe drop will make your heart skip a “beet” (we had to do it) because of how good it is! We are sharing not just one, but THREE ways to quick pickle your beets and each variation is bursting with different flavours.

Why the quick pickle?

Quick pickling is just as it sounds – rather than waiting months to enjoy your yummy beets; quick pickling only takes a few days for the full flavours to develop and be ready to be enjoyed! This is why being introduced to the world of quick pickling was perfect for people like us who don’t have the best patience when they know how good the results will be.

First up is Dill & Garlic. These classic pickling flavours work just as harmoniously with beets as they do with traditional pickles. This variation works perfectly in cubes on a fresh spring salad or sliced as a topping on your favourite sandwich.

Moving on to Cumin & Thyme, these beets fully capture a spice-forward flavour profile. The cumin provides an intense depth of flavour while the thyme balances it out with a burst of freshness. Pair these beets with a soy curl shawarma bowl or in a fully loaded falafel.

Finally, our personal favourite, Jalapeño Spice! You know by now that we are both spice gals over here, so it’s pretty obvious that we make these ones the most. The beets’ naturally sweet flavour works perfectly with the kick of heat from the jalapeños and chill flakes. Add these spicy beets to your next charcuterie board, and don’t “beet” yourself up if they’re gone before you can even put the board down!

Do you have a favourite variation that you stick to, or do you like to switch up the three flavours?

Don’t forget to tag us in your creations – @smallkitchenbigplates

Quick Pickled Beets - 3 Ways

  • Servings: 1 litre jar or container
  • Print

Quick pickled beets are a fun and easy way to take your salads and charcuterie boards to the next level. We're giving you not one, but three flavour variations to experiment with and keep things new and fresh in the pickling department.

Ingredients

    Base Beet Brine
  • 1 large beet, washed and greens trimmed
  • 3/4 cup water
  • 3/4 apple cider vinegar
  • 1/4 white vinegar
  • 1/4 cup white sugar
  • 1 teaspoon pickling salt
    Dill & Garlic Beets
  • 3 large sprigs fresh dill
  • 3 garlic cloves, smashed
    Thyme & Cumin
  • 10 sprigs fresh thyme
  • 1/2 tablespoon cumin seeds
    Jalapeño Spice
  • 1-2 jalapeño peppers, thinly sliced
  • 3 cloves garlic, smashed
  • 1 teaspoon chill flakes

Instructions


1. Thoroughly scrub and rinse the beet under water and place it in a saucepan. Cover the beet with water and bring to a boil, then turn down the heat to medium and simmer for 45-60 minutes until fork tender. Strain the beet and set aside to cool.
2. In a small saucepan combine the water, vinegars, sugar, and pickling salt and bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside.
3. When the beet is cool enough to handle but not all the way cooled down, peel and then slice or cube the beet as desired.
4. Place the ingredients for your chosen beet variation (dill & garlic, thyme & cumin, or jalapeño spice) into a litre container or jar. Add the beet in and then pour the liquid over top and let sit at room temperature for 1 hour.
5. Tightly seal the container or jar and place the beets in the fridge. The beets take about 3 days to develop the full flavour so try and wait to eat them but if you can’t resist (we’ve never made it the full 3 days before trying), they still taste great after 24 hours.

Notes

  1. The base beet brine yields enough for one litre of pickled beets so choose one the options. If you want to try two or all three of the beet variations, double or triple the recipe accordingly.
  2. Store the beets in the fridge for up to 4 weeks.

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