Pickled beets are a vibrant, tangy, and healthy addition to any meal, offering a burst of color and flavor to salads, sandwiches, and more. This homemade recipe takes fresh beets and transforms them into a savory treat with a delightful balance of sweetness and acidity. Easy to prepare and packed with nutrients, pickled beets are a perfect way to preserve the harvest or enjoy a tangy snack year-round.
Ingredients:
- 4 medium-sized beets (peeled and cut into quarters)
- 1 ½ cups white vinegar
- 1 cup water
- ½ cup granulated sugar
- 2 tsp salt
- 1 tsp mustard seeds
- 1 tsp whole black peppercorns
- 1 bay leaf
- 2 cloves garlic (smashed)
- ½ tsp ground cinnamon (optional for added warmth)
- ½ tsp cloves (optional for extra spice)
- 1 large mason jar (quart size)
Instructions:
- Prepare the Beets:
Start by washing and peeling the beets. Cut them into quarters, ensuring that they are of uniform size for even pickling. - Cook the Beets:
In a large pot, add the prepared beets and cover them with water. Bring it to a boil and let it simmer for 30–40 minutes or until the beets are tender when pierced with a fork. Drain the beets and set them aside to cool. - Prepare the Pickling Brine:
In a medium saucepan, combine the vinegar, water, sugar, and salt. Stir over medium heat until the sugar and salt dissolve completely. Add the mustard seeds, peppercorns, bay leaf, garlic, cinnamon, and cloves (if using) to the brine. Bring it to a boil and simmer for 5 minutes to let the flavors meld together. - Pack the Jar:
Once the beets have cooled, peel off the skins (which should come off easily). Slice or cut them into smaller pieces, if desired. Place the beets into the mason jar, packing them tightly but leaving some space at the top. - Add the Brine:
Pour the hot pickling brine over the beets in the jar, ensuring they are fully submerged. Use a spoon to gently press the beets down if necessary. Seal the jar with a lid. - Cool and Store:
Let the jar cool to room temperature. Once cool, refrigerate the pickled beets for at least 24 hours before consuming. The pickles will taste even better after a few days of marinating. - Serve:
Enjoy your homemade pickled beets on salads, as a side dish, or as a delicious snack. They can also be added to sandwiches or served with grilled meats for an extra burst of flavor.
Tips:
- For an extra tang, try using apple cider vinegar instead of white vinegar.
- The pickled beets will last for up to 3 weeks when stored properly in the refrigerator.
- Adjust the sugar and salt levels to suit your personal taste preferences.