How to Pickle Canned Beets
You can take your time with a complicated pickling process, but my easiest pickled beets recipe made with canned beets is fast and delicious.
Fresh beets (and other fresh veggies) are wonderful. However, I don’t always have fresh beets in my kitchen.
This is why I keep my pantry stocked with basic canned goods, so that I can eat the vegetables I crave anytime.
When I crave the wonderfully sour taste of homemade beet pickles, it is easy to make them even when all I have is canned beets.
I used an aged Italian balsamic vinegar, when I made these pickled beets.
Some pickled vegetables are better with a milder vinegar, but I prefer the taste of a rich, balsamic to complement hearty beets.
And, of course, I added in the bold flavors of garlic and rosemary.
Feel free to substitute a different type of vinegar, if you’d like.
The pickles can be prepped in about a minute and you can eat them soon after they have spent a little bit of time in the refrigerator.
Easiest Pickled Beets Recipe
1 can Sliced Beets (15 oz.)
2 Cloves Garlic
Sprig of Rosemary
1/4 cup Aged Balsamic Vinegar
Mason Jar or Non-reactive Bowl
1) Open up the can and drain the liquid from the beets. Save the liquid to drink or use in another recipe.
2) Add the beets, garlic and rosemary to a mason jar or non-reactive bowl.
3) Pour in aged balsamic vinegar.
4) Refrigerate for 30 minutes.
5) Serve and enjoy.
More from Mama Likes To Cook
Check out the rest of my vegetarian recipes, so you can get more great ideas for baking, cooking, blending and juicing.
- Easiest Pickled Beets
- Roasted Brussels Sprouts and Beets
- Pistachio Golden Beet Salad
- Vegan Beet Smoothie
- Roasted Beet Citrus Salad
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