These pickled beets taste just as good as home canned beets from the garden. And they are a lot less work. Serve right away or refrigerate and serve chilled.
Serving of sliced pickled beets.
Easy pickled beets without canning:
While the prep time for these pickled beets is about 10 minutes, they are at their best after they have been chilled. The chilled beets are excellent on salads or served as a side dish on hot summer days when you don’t feel like eating a lot of hot food.
Ingredients for making sliced pickled beets.
Ingredients:
Instructions:
4. Finally, reduce to a simmer and cook for an additional 5 minutes. Remove from heat.
Serving of pickled beets with sour cream.
Notes:
- You can also use whole canned beets in place of the sliced beets.
- Even though these beets have been pickled, they must be kept in the refrigerator.
- When chilled, these beets go well with Macaroni Salad on hot summer days.
Quick and Easy Pickled Beets
These pickled beets taste just as good as home canned beets from the garden. And they are a lot less work. You can serve these pickled beets right away or refrigerate them and serve cold.
Ingredients
- 1 15 oz. can sliced beets
- 1/2 cup sugar
- 1/3 cup distilled white vinegar
- Sour cream (optional)
Instructions
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Place a colander over a large bowl or pot. Pour the 15 oz. can of sliced beets into the colander and collect the juice in the bowl below. Fill a measuring cup with ½ cup of the collected beet juice.
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In a 1 to 2-quart saucepan combine the 1/2 cup sugar, 1/3 cup white vinegar, and 1/2 cup beet juice. Cook and stir over medium heat until it begins to simmer.
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Add the drained beets from the colander and continue to cook until the mixture begins to boil.
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Reduce to a simmer and cook for an additional 5 minutes. Remove from heat.
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You can serve these pickled beets right away or refrigerate them and serve cold. Refrigerate for several hours or overnight. As a rule, these pickled beets will keep in the refrigerator for about 5 days.
You can serve the chilled beets with a dollop of sour cream or yogurt.
Please note that the Nutrition Facts below are for drained Pickled Beets
I put 1/4 teaspoon of cloves
That is an excellent idea. Some people also add a stick of cinnamon.
Best wishes,
Rev. McKinney
After boiling should I drain? Or store on the liquid?
Thanks
Store in the liquid. I do not usually drain the pickled beets after cooking. They will continue to absorb some of the flavor from the pickling juice. Draining them won’t hurt anything, but I think they will keep better while still in the juice. I personally feel that they taste better after sitting in the refrigerator overnight. I usually wait and drain them just before serving. You’re welcome and thanks for the question.
Best wishes,
Rev. McKinney
Hello,
Can I use a sugar substitute such as Splenda or monk fruit?
Hello,
I have never tried any sugar substitutes with this recipe. However, if I was inclined to do so, I would use an equal amount of Splenda in place of the sugar. Good luck.
Rev. McKinney
Second time making this recipe. Delicious and easy !
Thank you. I love this recipe, too. I actually get complaints that I make it too often. It’s one of those things you can make ahead of time and keep in the fridge until you need it the next day.
Very nice pictures. The beets look delicious.