Pickled beets are a flavorful, vibrant side dish that perfectly balances sweet and tangy flavors. The earthy richness of beets is enhanced by a zesty pickling brine, making them an ideal accompaniment to salads, sandwiches, or served as a stand-alone snack. This recipe offers a timeless approach to creating crisp, colorful pickled beets that can be enjoyed year-round. Whether you’re a seasoned pickling enthusiast or a beginner, this simple method ensures a delicious result every time.
Ingredients:
- 4 medium beets, scrubbed clean and trimmed
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon mustard seeds
- 1 cinnamon stick
- 2 cloves garlic, peeled
- 1 bay leaf
- Optional: 1 small onion, thinly sliced (for extra flavor)
Instructions:
- Prepare the Beets: Start by preheating your oven to 400°F (200°C). Wrap the beets individually in foil and roast them on a baking sheet for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, allow the beets to cool until manageable, then peel off the skins. The skin should come off easily using your hands or a vegetable peeler. Slice the beets into thin rounds or wedges, depending on your preference.
- Make the Pickling Brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar and salt dissolve. Once the brine is heated, add the peppercorns, mustard seeds, cinnamon stick, garlic, and bay leaf. Bring the brine to a simmer, and let it cook for about 5-7 minutes to infuse the flavors.
- Pack the Jars: Sterilize a glass jar (or jars, depending on the amount) by boiling it in hot water for a few minutes or running it through the dishwasher. Place the sliced beets (and optional onion slices) into the jar(s), packing them tightly but without smashing them.
- Pour the Brine: Carefully pour the hot brine over the beets, ensuring they are completely submerged. You may need to gently tap the jar to release any air bubbles. If necessary, use a clean spoon to push the beets down.
- Seal and Refrigerate: Close the jar with a tight-fitting lid while the brine is still hot. Let the jar cool to room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to develop. Pickled beets will keep in the fridge for up to 2-3 weeks.
Serving Suggestions: Pickled beets are a versatile addition to many dishes. Serve them on a mixed greens salad, alongside grilled meats, or as part of a tangy appetizer platter. Their bright color and flavor can also elevate a simple sandwich or burger.
Enjoy the earthy sweetness of homemade pickled beets any time you’re in the mood for something vibrant and delicious!