No need to break out grandma’s canning jars for these pickled beets! This quick-pickle has all the nostalgic vibes of the classic without any of the fussiness. The juniper berries and cloves provide warmth and spice. Serve them up with a salad or use some of that brine to liven up some hard-boiled eggs. Their versatility is endless!
| Level: | Easy |
| Total: | 6 hr 40 min |
| Active: | 10 min |
| Yield: | 1 quart pickles |
Ingredients
- Kosher salt
- 1 cup distilled white vinegar
- 2 tablespoons sugar
- 1 teaspoon juniper berries
- 2 whole cloves
- 1 pound beets, peeled and thinly sliced (halved if large)
Instructions
- Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
- Add the vinegar, sugar, juniper berries and cloves and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
- Pack the beets into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 42 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 209 mg |
Reviews
I made these several hours ago. They taste about right but the texture is all wrong. I’ll try boiling them for twenty minutes or so.