Recipe courtesy of Food Network Kitchen
Save Recipe Print
Quick Spicy Pickled Beets
Total:
24 hr 10 min
Prep:
24 hr
Cook:
10 min
Level:
Easy
Total:
24 hr 10 min
Prep:
24 hr
Cook:
10 min
Level:
Easy

Directions

Peel 1 pound golden or red beets, then cut into matchsticks. Toss with 1 1/2 teaspoons kosher salt; set aside until they release their liquid, about 15 minutes. Rinse, drain and pat dry; transfer to a glass bowl. Bring 1 cup cider vinegar, 1 cup water, 1/2 cup sugar, 1 halved serrano chile (seeded, if desired), 4 strips grapefruit zest, 1 1/2 teaspoons peppercorns and 1/4 teaspoon salt to a boil in a small saucepan. Pour over the beets. Let cool, then cover and refrigerate at least 1 day and up to 10 days.

TIP: Use these pickled beets as you would sauerkraut-on top of a sandwich, burger or hot dog.

How to Peel and Juice a Beet

Photograph by Kang Kim

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Spicy Cranberry Chutney

Recipe courtesy of Claire Robinson

Sweet and Spicy Sticky Wings

Recipe courtesy of The Neelys

Spicy Pickled Beets

Recipe courtesy of Wayne Harley Brachman

Pickled Beets

Recipe courtesy of Alton Brown

Quick Pickles

Recipe courtesy of Kelsey Nixon

Quick Pickles

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword