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Quick Pickled Beets - Chestermere Food Bank
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Quick Pickled Beets

This homemade pickled beet recipe is ready to eat in hours and is a delicious way to add a sweet taste to your salads. These quick refrigerator pickled beets will brighten up your table!
Prep Time10 minutes
Cook Time5 minutes
12 hours
Total Time12 hours 15 minutes

Ingredients

  • ½ cup white vinegar
  • ½ cup water
  • ¼ cup sweet onion sliced
  • 4 peppercorns
  • 3 cloves
  • 2 tbsp white sugar
  • 1 cinnamon stick
  • ¼ tsp salt
  • 2 cups beets cooked and sliced

Instructions

  • Combine the vinegar and water in a small saucepan.
  • Add the onion, peppercorns, cloves, sugar, cinnamon stick and salt. Bring to a boil and boil for 5 minutes.
  • Meanwhile, pack the sliced beets in a mason jar and pour the hot brine over the beets. Remove cinnamon stick.
  • Let the jar cool on the counter for an hour and then refrigerate.
  • The beets are ready to eat the next day and will keep in the refrigerator for up to a month.