Pickled Beets Recipe (2024)

FAQs

How long does it take for pickled beets to be ready to eat? ›

No need to wait to enjoy your pickled beets. They're ready to eat as soon as they've cooled down, however, the longer you wait, the better their flavor. Give them at least a week or two.

Possible downsides. Depending on how they're made, some varieties of pickled beets may pack salt and added sugars ( 23 , 24 ). Research links excess sugar and salt intake to poor health and an increased risk of illnesses like heart disease and type 2 diabetes.

Nitrates convert into nitric oxide in your body. This helps to relax and widen your blood vessels. Nitrates can improve blood flow and lower blood pressure. Pickled beets may be a good option if you're looking for a way to boost your heart health.

More research is needed, but pickled beets may help prevent certain inflammatory diseases. The flavonoids found in pickled beets are powerful antioxidants that have been shown to reduce inflammation and help boost your immune system.

Their “earthy” flavor comes from a compound called geosmin, which is also the same compound that we associate with the smell of “fresh rain” and “forest soil”. Some people are much more sensitive to this compound than others, that is why some people say they taste like dirt, and others love them.

Once they past the few weeks mark, be on the lookout for any changes in color, smell, or texture, or of course, any spots of mold, all of which indicate it's time to toss.

Special Precautions and Warnings

Beet can make urine or stools appear pink or red. But this is not harmful. There is concern that beets might cause low calcium levels and kidney damage.

Unfortunately, all of that comes with a high amount of sodium – 350 to 500 milligrams, depending on the brand and around 16 grams of sugar, about the same amount as four teaspoons of sugar. So if you eat pickled beets, keep the quantity small.

This is because the fructose FODMAPs found in beets may not be properly absorbed as gut bacteria ferments the sugars. This can lead to cramps, bloating, abdominal pain, diarrhea or constipation, or gas and fluid in the bowel.

Aunt Nellie's Pickled Beets contain no fat, saturated fat or cholesterol; they are kosher and gluten-free.

Are pickled beets bad for high cholesterol? ›

The phytosterols, or plant sterols, present in beets, are structurally similar to cholesterol and can help to lower LDL, or “bad,” cholesterol. In the body, phytosterols compete with the cholesterol to decrease the amount of cholesterol absorbed and lower harmful LDL cholesterol.

Canned and pickled beets likely contain high amounts of sodium, so if it's heart health you're after, these choices should be limited.

Yes, it turns out pickled beets are still a good source of a variety of vitamins and minerals, all of which support a healthy immune system, adequate nutrient and oxygen flow, nitrate, and help to protect the body against oxidative stress.

Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.

Ready to eat in 2 weeks, or longer, if you like.

Beets are ready to harvest when their roots are the size of a golf ball, typically 50 to 70 days after planting. Harvesting times depends on the gardener's preference, but larger bulbs will have a tougher texture.

Baby beets, for instance, are usually harvested when they're about the size of a golf ball and their skin is still so soft that it won't need peeling. Fully matured beets, on the other hand, are usually harvested when they're about the size of a tennis ball and their tougher skin makes them ideal for winter storage.

The actual process of pickling takes as little as 10 minutes. Then you should allow your pickles to rest in the refrigerator for a minimum of 2 hours before serving. Although for best flavor, let them brine for 24 hours before serving.