Pickled Golden Beets kicked up a notch with red onion and a pinch of ground cloves. Perfect for a summer salad or fall side dish. Serve warm or cold.
Pickled veggies appear on more menus today than ever before. You find pickled onions on burgers and topping many chef’s specialty dishes. I like a few pickled onions on my beef, turkey or chicken burgers, too!
Even with a Tuna Burger!
Pickled beets on the other hand are usually a stand alone side. I find them on many local diner menus and on salad bars and buffets here in eastern PA.
These beets actually make a great salad topper. A kick for your taste buds.
The fun thing about making pickled beets at home is that you don’t need to can them. A few beets in a vinegar/sugar solution is like making refrigerator pickles.
Pickled beets made this way will keep several days or longer in the refrigerator. I like eating them as is for a snack or on a bed of greens.
These golden beets came from a friend’s garden. You can’t beat fresh beets! Ha!
So easy to make with just beets, vinegar, salt and onions. I added a pinch of ground cloves for a bit of spice.
Pickled Golden Beets
Ingredients
- 6 small red or golden beets
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup water, optional
Instructions
- In a medium saucepan, add beets and enough water to cover beets and boil until cooked, about 45 minutes. Drain. While still warm, rub off skins with a paper towel. Slice beets and set aside.
- In a small saucepan, Whisk together vinegar, sugar, salt and cloves. Bring to a boil. Reduce heat and continue cooking about 5 minutes to completely dissolve sugar.
- Pour mixture over beets. Taste and adjust acidity with water as needed.
- Allow to pickle in refrigerator for several hours before using.
Food for Thought…Do you enjoy pickled vegetables? Are yours old school and canned? I’d love to hear any tips or recipe ideas you have forpickled beets or pickling in a comment below!
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