Quick Pickled Beets
Sweet and tangy, these pickled beets are made from canned beets so it is literally the quickest and easiest recipe ever! A perfect dish to bring to a party or picnic.
This comes together with just a few simple ingredients but before we go any further, I know what you’re thinking- beets AND they are canned? Yes, but I promise you they are super tasty without all the hassle! I often cook these up as a quick side dish for lunch or to go with a salad. Simple yet delicious.
For as long as I can remember, my Nana and my Aunt have been whipping these up to bring them to family gatherings. Most recipes call for fresh cooked beets, but since this recipe calls for canned beets, there is no need for peeling, cooking and slicing. What can be easier than that?
These pickled beets are actually my three year old’s current obsession! Yes, you heard that correct. A toddler that loves beets? He devours them and I can’t make them fast enough. They are sweet so naturally he likes them. But i’ll be honest, I was delighted the first time he tried them and begged for more. He now requests them with lunch or dinner and the best part is, they cook in under 10 minutes. I can have them on his plate and in his tummy in no time at all!
Why use canned beets instead of fresh beets?
Canned beets are a quick alternative to fresh beets. No more staining your hands or your clothes for this pickled beet recipe! Beets are packed full of iron, folate, potassium, fiber and more. This recipe also uses some of the beet juice from the can. The juice that the beets are packed in contain juices that come directly from the beets, therefore you are getting more of the essential vitamins and minerals. It’s a no brainer!
Ingredients:
- Two 14.5 ounce cans of sliced beets, 1/3 cup of the beet juice reserved
- White vinegar
- Sugar
- Cinnamon
- Cloves
- Salt
What can I serve the pickled beets with?
There are many different foods that these beets can be served with. When I was younger, at almost every Thanksgiving gathering, my Aunt would have them in a serving dish as a side with cottage cheese and sweet corn relish. It might sound a bit odd, but believe me it was scrumptious. You can also serve them with a tossed salad or even toss them in the salad. You can serve them on a cold plate with hummus, a variety of cheeses, olives, pickles, crackers, avocados, any chopped raw veggies and the list goes on.
Substitutions:
- Canned beets – You can substitute the canned beets for fresh if you prefer. However, keep in mind the recipe calls for some of the beet juice leftover from the can of beets so you will need to either purchase beet juice or substitute with water. This will alter the taste but it could still work.
- Vinegar – I typically use white vinegar for this recipe but you can also try it with other vinegar such as apple cider vinegar, white wine vinegar or rice wine vinegar.
- Sugar – You can try using Stevia as a sugar substitute for this recipe.
- Salt – If you do not cook with salt, you can omit the salt completely. I have made this recipe without it before and it works totally fine.
How long will the pickled beets last in the fridge?
Luckily, pickling vegetables helps to naturally preserve them. This particular refrigerator pickled beets recipe can last at least two weeks in the fridge in an airtight container. However, I’m sure I am just being extra cautious because it is likely they can last longer than that. But since this recipe makes a pretty small batch, you probably will not have to worry about having the leftovers that long anyway!
Quick Pickled Beets
Ingredients
- 2 cans beets sliced
- 1/3 cup beet juice reserved
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
Instructions
- In a medium pot, add reserved beet juice, vinegar, sugar, cloves, cinnamon and salt. Stir until combined. Heat to boiling.
- Add both cans of drained beets to the pot. Cover and simmer for about 5 minutes.
- Take off heat. Allow beets to cool down before putting them in an airtight container.