This post is sponsored by Libby’s Fruits & Vegetables. As always, all opinions are my own.
Do you like pickled vegetables? I sure do! That’s why today I’m sharing my Easy Pickled Beets recipe. Whether you’re dressing up a salad with them or serving them as a dinner side dish, this recipe is a winner.
If you like pickled beets but have never made your own, I’m about to rock your world with this recipe. Today I’ve teamed up with my friends at Libby’s Fruits & Vegetables to create a recipe with their Cut Beets that’s perfect for the upcoming Thanksgiving holiday. Libby’s offers an excellent selection of convenient fruits and vegetables that are ideal for feeding a crowd without breaking the bank.
This year Libby’s is hosting a Cansgiving Sweepstakes. (Click here for full sweepstakes rules and information.) You’re invited to post a photo on social media showing something you’re thankful for this holiday season. Use the hashtag #Cansgiving AND #Sweepstakes for a chance to win one of ten $350 electronic gift cards. Libby’s will also be matching all prizes with monetary and product donations for the second year to Meals on Wheels America, City Harvest, and Children’s Hunger Alliance. Gotta love that!
Easy Pickled Beets Recipe
Okay, back to my Easy Pickled Beets. What I love most about this recipe is that you start with Libby’s Cut Beets. This eliminates the time and mess of peeling and boiling beets. And, in my opinion, these easy pickled beets are equally tasty.
To begin, drain the juice from the beets then add them to a mason jar.
In a small saucepan, create the pickling juice by combining apple cider vinegar, sugar, salt, peppercorns and bay leaves. Bring that to a boil and cook for five minutes.
Then, pour the pickling juice over your beets. Yep, that’s all you have to do!
Lastly, put a lid on your jar and refrigerate the beets. They are pretty flavorful within an hour, but I recommend letting them sit at least overnight. For best results, refrigerate them a week before eating.
They will last about two months in your refrigerator, so if you make them now, you’re set for the entire holiday season. Not that there will be any left by then!
You can enjoy these beets however you like: straight out of the jar, paired with a cheeseboard, served as a Thanksgiving side, or scattered on a salad. They are delicious, so I’m sure you’ll find many ways to gobble them up.
Here's what you will need:
2 cans (15 ounce) Libby's® Cut Beets
1 cup apple cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon peppercorns
3-4 bay leaves
Open the Libby's® Cut Beets, drain the juice, and add the beets to a mason jar. Set aside.
In a small saucepan, add the apple cider vinegar, sugar, salt, peppercorns, and bay leaves. Bring to a boil; then cook for five minutes. Remove from the heat and pour the vinegar mixture over the beets. Place a lid on the jar of beets and refrigerate.
Let the jar sit in the refrigerator at least overnight. For optimal flavor, refrigerate for 5 days before eating. Store sealed in the refrigerator for up to 2 months.
I told you this recipe was a winner!
For more information on Libby's products, head on over to their website and be sure to follow them on Facebook, Twitter and Pinterest. No matter what variety you choose, their vegetables are perfect for your family's Thanksgiving feast. They add flavor, texture, and nutrition to seasonal recipe favorites.
Give this pickled beets recipe a try and let me know what you think. What are some of your favorite pickled vegetables? Are any of you fans of dilly beans? Let me know if I should share that recipe, too.