Are beets supposed to be soft when cooked?

Yes, they are soft but not as soft as potatoes. They still have a little crunch.

How long do beets have to sit in the pickling brine?

For our recipe, you only have to hold yourself back for a day (24 hours). They taste even better after 48 hours.

Can you pickle with just vinegar?

Technically yes, but it won't be as appealing. Any vinegar with an acidity of 5% will work fine. But, the flavor will be pretty bland and too tangy. So, it'a better to mix it with water and salt.

How long do pickled beets last in the fridge?

That depends entirely on how they were preserved. If you properly canned them (for long-term storage), they can last 12-18 months! And, most quick pickles, like the homemade pickled beets we made today, will last up to 4-6 weeks unopened and 2-3 weeks once they are opened.

Quick Beet Pickles - Give Recipe

Quick Pickled Beets

Chopped beets pickled in a jar, garnished with dill and garlic.

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A super quick way of pickling beetroots. No need for canning or sanitizing jars. You can enjoy them just after 24 hours.

Author: Zerrin & Yusuf
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 jars 1x
Category: Side Dish
Method: Pickling
Cuisine: Turkish

Ingredients

Scale

For Pickling:

4 medium beets
2 cloves garlic, sliced
¼ bunch of fresh dill

For pickle brine:

1 and ½ cup boiling water
2 teaspoons salt
2 lemons, juice only
1 cup vinegar (apple vinegar, white vinegar)

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Instructions

Prepare the beets. Place the beets in a pan and fill it with water. Bring it to a boil. Reduce the heat and let it simmer until the beets are tender, for about 30 minutes. Fill a large bowl with cold water. Transfer the beets into it. Let them cool.
Peel the beets and cut them in thick slices. Place them in a jar (1 liter glass jar).
Put fresh dill and garlic on the top.
In a large bowl, combine boiling water and salt. Make sure that the salt dissolves well. Add in lemon juice and vinegar. Mix well.
Pour the brine over the beets. Seal it and let it cool completely.
Put it in the refrigerator when it is completely cool.
You can serve them after 24 hours.
Store the remaining pickled beets in the refrigerator for up to 4-6 weeks unopened and 2-3 weeks when opened.

Notes

You can use roasted, steamed or canned beets for this recipe.
Make sure to cover all beet slices with the brine.
We don’t use sugar in this pickling marinade as we find the sweetness of beets is enough. But if you want a little more sweetness, then add 1 tablespoon of sugar in the brine. You can add it into boiling water along with salt.
Although you can immediately eat them after they are completely cool, we recommend eating them at least after 24 hours.
Use a clean fork each time to get beet pickles from the jar. Don’t use the same fork that you use to taste the pickle. This will cause bacteria and shorten the length of the storage.

Nutrition

Serving Size:
Calories: 77
Sugar: 8.9 g
Sodium: 1234.7 mg
Fat: 0.4 g
Carbohydrates: 17.3 g
Protein: 1.8 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/salad-with-beetroot/