Quick Pickled Beets with Mustard Seeds
Savor the vibrant blend of flavors in our pickled beets with mustard seeds—a personal symphony for your taste buds. The sweet, earthy beets meet the bold kick of mustard seeds in every delightful bite. Whether paired with a salad or enjoyed on their own, these pickled beets offer a simple yet personal culinary indulgence.
Why You Should Make This Recipe
So, I made this beets recipe to add to a salad recipe, My Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Fish, and Walnuts. I felt the fish needed a sharp tanginess yet sweet sour flavor.
But you will love making this recipe because it is super versatile. Enjoy it with salads and grain bowls as a simple snack, in a sandwich, and even spooned overtop cottage cheese! You will also love making this recipe because it is so much better than store bought canned beets and very easy to whip together.
Enjoy the tangy and natural sweetness of these pickled beets with the gentle pops of flavor from the mustard seeds.
Tools for This Recipe
- Saucepan
- Sharp Knife or Mandolin
- 16 to 24oz Sanitized Jars and Lids
Ingredients for Quick Pickled Beets with Mustard Seeds
- Beets (I used red beets)
- White Vinegar (you could use apple cider vinegar as well)
- Water
- Salt
- Mustard Seeds
Optional ingredients:
- Honey – In my opinion, the beets do not need any additional sugar for they are naturally sweet.
- Black Peppercorns – I prefer to imit these because i like chewing on the mustard seeds, however if you do not plan on doing that, Black peppercorns add a lovely spicy flavor.
How to Make This Recipe
- In a saucepan, combine white vinegar, water, and salt. Bring the mixture to a gentle boil over medium heat.
- Using a mandolin or a sharp knife, thinly slice the peeled beets.
- Add the thinly sliced beets and mustard seeds to the saucepan, ensuring they are fully or mostly immersed in the pickling liquid. Allow the mixture to simmer for 1 to 7 minutes. I like my beets to be on the crunchy side (basically raw) but cook to your liking. Cooking the beets longer for them to be slightly tender but still have a crisp bite.
- Remove the saucepan from heat and let the pickling liquid cool to room temperature.
- Once cooled, transfer the pickled beets and liquid into a clean, airtight jar.
- Refrigerate for at least 24 hours before serving to allow the flavors to meld.
FAQs (Ask A Dietitian!)
How long does it take Pickled Beets to be ready to eat?
Technically, you can eat pickled beets immediately after making them. However, allowing them to sit in the brine for at least a day allows all the flavors to meld.
Are Pickled Beets in a Jar Healthy?
Yes! Picked Beets are healthy. One cup of pickled beets has about 3g of fiber! They are a low-calorie food and a good source of folate, manganese, potassium, and vitamin C! Beets are naturally sweet, the combination of sweet and sour is heavenly.
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Quick Pickled Beets and Mustard Seeds
Equipment
- 1 Sauce Pan
- 1 Mandolin or sharp knife
- 1 16 or 24oz sanitized jar and lid
Ingredients
- 3 medium sized beets, peeled
- 1⅓ cups vinegar
- ½ cup water
- 2 tbsp mustard seeds
- 1 tsp kosher salt
- optional: honey or sugar to taste
Instructions
Step 1: Prepare the Beets
- Peel and slice or wedge the beets. Use a mandoline for even slices or cut them into uniform pieces by hand.
Step 2: Cook the Beets (Optional)
- For a softer texture, place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until tender. Drain and let cool slightly. If you prefer a firmer texture, you can skip this step and use raw beets.
Step 3: Prepare the Pickling Liquid
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Step 4: Add the Spices
- Add the mustard seeds, black peppercorns, garlic, and bay leaf (if using) to the pickling liquid. Stir to combine.
Step 5: Pickle the Beets
- Place the cooked or raw beet slices into a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Step 6: Cool and Refrigerate
- Allow the beets to cool to room temperature. Once cooled, cover the jar or container and refrigerate. The beets will be ready to eat after at least 2 hours, but they taste even better after a day or two in the fridge.
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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