Pickled beets are a vibrant and flavorful way to preserve the earthy sweetness of beets, transforming them into a tangy, slightly sweet, and visually stunning condiment or side dish. This recipe yields classic pickled beets with a balanced sweet-tart brine infused with aromatic spices, resulting in tender, ruby-red slices that offer a delightful burst of flavor. Pickling not only extends the shelf life of beets but also enhances their natural sugars and introduces a pleasant acidity that cuts through their richness. These pickled beets are incredibly versatile, adding a pop of color and a unique taste to salads, sandwiches, cheese boards, or simply enjoyed straight from the jar. The process involves cooking the beets until tender, then submerging them in a carefully crafted brine that penetrates the vegetable over time, creating a tangy and slightly sweet profile that is both refreshing and satisfying. The addition of spices like cloves, allspice, and sometimes cinnamon or bay leaf, adds layers of warmth and complexity to the final product. This detailed recipe will guide you through each step, ensuring you create a batch of beautifully preserved and intensely flavorful pickled beets that can be enjoyed for months to come.
Ingredients:
- 2 pounds fresh beets (any color, but red beets will produce the classic vibrant pink-red hue)
- 2 cups distilled white vinegar (5% acidity)
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon pickling salt (or kosher salt)
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
- Optional spices: 1 cinnamon stick (broken), 2-3 bay leaves, 1/2 teaspoon mustard seeds
- Optional additions: 1 small onion, thinly sliced; 2-3 cloves garlic, smashed
Equipment:
- Large pot for boiling beets
- Sharp knife and cutting board
- Measuring cups and spoons
- Large mixing bowl
- Clean glass jars with lids and rings (pint or quart size), properly sterilized
Instructions:
- Prepare the Beets:
- Wash the fresh beets thoroughly under cool running water to remove any dirt or debris. Do not trim the tops or roots at this stage, as this can cause the beets to bleed their color during boiling.
- Place the unpeeled beets in a large pot and cover them with cold water. Bring the water to a boil over high heat.
- Reduce the heat to medium-low, cover the pot, and simmer the beets until they are tender and can be easily pierced with a fork. The cooking time will vary depending on the size of the beets, typically ranging from 30 minutes to an an hour.
- Once the beets are cooked, drain them and let them cool slightly until they are comfortable to handle.
- Peel and Slice the Beets:
- Once the beets are cool enough to handle, trim off the tops and roots. The skins should now slip off easily. You can use your fingers or a small knife to peel them. Be mindful that beet juice can stain, so you might want to wear gloves or work on a surface that is easy to clean.
- Slice the peeled beets into your desired shape and thickness. Common options include rounds, wedges, or julienne strips. The thickness will affect how quickly they absorb the brine.
- Prepare the Pickling Brine:
- In a large, non-reactive saucepan (such as stainless steel or enamel), combine the distilled white vinegar, granulated sugar, water, and pickling salt (or kosher salt).
- Add the whole cloves and allspice berries (and any other optional spices like cinnamon stick, bay leaves, or mustard seeds) to the brine.
- If using, add the thinly sliced onion and smashed garlic cloves to the brine as well.
- Bring the brine to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. Once boiling, reduce the heat to low and let the brine simmer for about 5-10 minutes to allow the flavors of the spices to infuse into the liquid.
- Pack the Beets into Jars:
- Ensure your glass jars, lids, and rings have been properly sterilized. You can do this by boiling them in water for 10 minutes or following the manufacturer’s instructions for your preferred sterilization method. Keep the jars warm until you are ready to fill them.
- Carefully pack the sliced beets into the warm, sterilized jars, leaving about 1/2 inch of headspace at the top. If you included onions and garlic in the brine, you can distribute them evenly among the jars.
- Pour the Hot Brine over the Beets:
- Carefully pour the hot pickling brine over the beets in each jar, ensuring that the beets are completely submerged in the liquid and maintaining the 1/2 inch headspace. You may need to use a ladle or a canning funnel to make this process easier and cleaner.
- Remove Air Bubbles and Seal the Jars:
- Use a non-metallic utensil, such as a plastic knife or a bubble remover tool, to gently run along the inside of each jar to release any trapped air bubbles.
- Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Place the sterilized lids on the jars and screw1 on the rings until they are fingertip-tight. Do not overtighten.
- Process the Jars (Recommended for Long-Term Storage):
- For long-term storage and to ensure a proper seal, it is recommended to process the filled jars in a boiling water bath.
- Place the jars on a rack in a large pot with enough boiling water to cover the jars by at least 1 inch.
- Bring the water back to a rolling boil and process pint jars for 15 minutes and quart jars for 20 minutes. Adjust processing time for higher altitudes.
- After processing, carefully remove the jars from the boiling water bath and place them on a towel-lined surface to cool completely. You should hear a “pop” sound as the jars seal.
- Cool and Store:
- Let the jars of pickled beets cool completely at room temperature for 12-24 hours.
- Check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, the jar is properly sealed.
- Store the sealed jars of pickled beets in a cool, dark place. Properly processed and sealed jars can last for several months.
- Unprocessed jars should be stored in the refrigerator and consumed within a few weeks.
- Serve and Enjoy:
- Once the pickled beets have had at least a few days to allow the flavors to develop, they are ready to enjoy. Serve them chilled or at room temperature as a side dish, in salads, on sandwiches, or as part of an antipasto platter.
Enjoy your homemade, vibrant, and tangy pickled beets!