15-Minute Pickled Beets (Kitchen Hack Version) recipe

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Ingredients

1 (16 ounce) jar pickled beets
⅔ cup white sugar
⅔ cup white vinegar
¼ teaspoon salt
2 whole cloves

Nutrition Info

68.3 calories
carbohydrate: 17.4 g
cholesterol: : -
fat: : -
fiber: 1 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 148.7 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.

  2. Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.

  3. Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.

  4. Refrigerate beets for 2 to 3 days before serving.

Recipe Yield

1 small jar

Recipe Note

I love my mom's pickled beets, but I don't always want to go through the fuss of making a batch. This recipe takes about as much time as boiling water! No special equipment needed. The hardest part is waiting for the beets to become infused with flavor.

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