Quick Pickled Beets and Mustard Seeds
The sweet, earthy beets meet the bold kick of mustard seeds in every delightful bite
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
Calories: 35kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 317mgPotassium: 121mgFiber: 1gSugar: 2gVitamin A: 11IUVitamin C: 2mgCalcium: 15mgIron: 1mg
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