Wednesday, January 7, 2015

Crunchy Pickled Beets

Crispy Pickled Beets

Let's talk about beets this morning. Come back here! I'm not talking about that mess you got at some school cafeteria somewhere. And when people tell me they think beets taste like dirt, I have to assume a cafeteria is the only place they've tried them. Beets are sweet. Unless they're pickled. Then they're sweet and sour. And good.

Crispy Pickled Beets
I probably do a quick pickling with my beets most of the time. I roast them, peel and slice and dip in a quick brine before tossing them into salads. But when I saw that Momofuku does a raw beet pickle, I was curious.

After some experimenting, I found their recipe a bit too sweet for me and they don't include red onions which I think just absolutely belong with beets. So I tweaked to my own preferences.

I read that, when starting from raw, it was important to let them sit overnight at least and that is definitely true. If you taste them the same day, you'll be very disappointed. And while cooked beets can be sliced a little more thickly with a knife, raw beets really do need to be sliced super thin on a mandoline. When I tasted them the next day, I found myself coming back to the jar to snack on. But when I added them to a sandwich (turkey in my case) I was completely won over. Enjoy!

Crispy Pickled Beets
by Hungry Couple
Prep Time: 7 Minutes
Cook Time: 3 Minutes
Ingredients (4 Servings)
  • 1 Large red beet (or 2 small), peeled and thinly sliced
  • 1/2 Red onion, peeled and thinly sliced
  • 1/2 Cup water
  • 1/2 Cup cider vinegar
  • 1/4 Cup sugar
  • 1 Teaspoon salt
Crispy Pickled Beets
Add the water, vinegar, sugar and salt to a pot, bring to a simmer and stir until the sugar and salt dissolve.

Add the beets and onion to a jar and pour in the liquid. Let sit until slightly cooled, cover and refrigerate at least overnight.

Serve as a snack, in salads or on sandwiches.

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Got a new-found interest in beets?  Try these recipes:

Roasted Beet Napoleon

Spinach Salad with Beets, Bacon, Walnuts and Goat Cheese

Golden Beet Salad

Roasted Beets with Tahini

Beautiful Beet Salad with Walnuts and Gorgonzola

Savory Beet and Gorgonzola Galette


  1. No holiday meal is complete at our house without pickles beets! Yours look delicious and I can feel that tang on my it's watering.........If there were beets available here right now, I would be making this recipe in time for tomorrow night's supper! YUM!

  2. I'm not a beet fan but always willing to try again. Perhaps I'll give this a go and see if it is the winning one that gets me to like beets.

  3. Now you are talking my language. I love a good beet. Roasted or pickled, especially with onions, but I've never tried pickling them from raw. Must try!

  4. Love beetroots. Never have I pickled them before though - thanks for sharing the easy recipe!

  5. Love pickled beets. Your post reminded me that I haven't made them in a looong time and I must change that soon.

  6. have you ever canned them for longer shelf life?

    1. Hi Deb - Unfortunately I do not have any canning experience so I'm not the best resource for that. But I would think that beets would be ideal to can.


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