How long do they last?

They can be kept in the fridge in an airtight container for up to 1 week. Sore in the refrigerator in a resealable container, and stir together with the dressing every day or two to redistribute the pickling solution.

No this is a quick refrigerator pickled beets recipe (with oil) and are not meant be be canned. There is not enough liquid to cover the beets. Canning requires a precise ratio of acid and salt for safely preserving the food. This recipe is more of a "quick" pickle recipe! They can be stored for 1 week in the refrigerator.

How do you fix pickled beets that are too vinegary?

You may not have added enough salt. Vinegar and salt balance each other, so try adding a pinch of salt to see if that helps. After that, add a little more oil or stir in a little sugar to sweeten it if necessary.

Simple Pickled Beets

Name: Pickled Beets
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 pound beets, about 2 bunches greens removed, and trimmed; 1 large clove garlic, crushed and peeled; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; ¾ teaspoon salt

Description

With just 10 minutes of prep and only 5 ingredients you can transform earthy beets into tangy tender slices of absolute goodness. These Simple Pickled Beets are a gluten free, paleo-friendly, vegetarian side dish that will make all of your Summer grilling dishes sing!

Ingredients

Units Scale

1 pound beets, about 2 bunches greens removed, and trimmed
1 large clove garlic, crushed and peeled
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt

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Instructions

Place beets in a 3-quart saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the beets are tender and a fork inserted into the beets comes out easily, 40 to 55 minutes, depending on the size of the beets. Drain and cool beets until cool enough to handle.
Whisk garlic, oil, vinegar and salt in a medium bowl. Peel and slice beets. Add to the dressing, and toss to coat. Cool beets completely in the dressing. Refrigerate or serve immediately.

Notes

To peel the beets, simply slip the skins off under cool running water. If there are any areas that are tough to peel, you can use a paring knife.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 130
Sugar: 7 g
Sodium: 500 mg
Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 2 g