Skip the tedious work of pickling and learn how to quick pickle beets. This quick pickled beets recipe starts with canned beets or cooked beets. Simple steps, great flavor. The best pickled beets recipe out there.
Slice or chop the cooked beets to your desired size. Add them to an airtight food safe jar or container and set them aside while you make the brine.
Combine the water, vinegar, sugar, salt, mustard seeds, and peppercorns in a small saucepan set over medium heat.
Bring the brine mixture to a boil and cook until the sugar and salt have fully dissolved.
Allow the brine to cool and then pour the brine over the beets, making sure to cover them completely.
Seal the container and place it in the fridge to chill. Wait at least 12 hours before enjoying.
Store the beets in an airtight container in the fridge for up to two weeks.
This recipe works well with boiled, steamed, or roasted beets. Roasting the beets will give them even more flavor. To roast, the beets wash them and remove their greens. Cover the beets with olive oil and wrap them up in foil. Bake them on a baking sheet in a 400 degree F oven for 45 minutes or they can easily be pierced with a fork. Allow them to sit for 5 minutes before peeling the skin away from the beets and cutting.To boil the beets bring a large pot with salted water to a boil. Wash and trim the beets removing the greens. Cook the beets in the water for 30 minutes and then remove them from the water. Place into an ice bath to stop the cooking process and then you can remove the skin and cut as desired.