Pickled beets are a delicious and nutritious treat that combines the natural sweetness of beets with a tangy and slightly spicy brine. This classic recipe enhances the earthy flavor of beets, making them a perfect addition to salads, sandwiches, or as a standalone side dish. Packed with antioxidants, fiber, and essential vitamins, pickled beets offer a unique balance of taste and health benefits. Whether you’re a fan of traditional pickling or trying it for the first time, this easy recipe ensures a rich, vibrant, and irresistible jar of pickled goodness that can be enjoyed for weeks.
Ingredients:
- 4 medium-sized fresh beets
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon coriander seeds
- 2 cloves garlic (optional, for extra flavor)
- 1 small cinnamon stick (optional)
- 1 cup water
Instructions:
- Prepare the Beets – Wash the beets thoroughly to remove any dirt. Trim the stems and roots but leave about an inch of the stem to prevent bleeding while cooking.
- Cook the Beets – Place the beets in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat and let them simmer for about 30-40 minutes until tender. You should be able to pierce them easily with a fork.
- Cool and Peel – Remove the beets from the hot water and transfer them to an ice bath or let them cool naturally. Once cool enough to handle, peel off the skins by rubbing them with your hands or using a paper towel. The skin should come off easily.
- Slice the Beets – Cut the beets into slices, wedges, or cubes, depending on your preference. Set them aside.
- Prepare the Pickling Brine – In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, salt, black peppercorns, mustard seeds, coriander seeds, and garlic (if using). Add one cup of water and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar and salt. Let it simmer for about 5 minutes.
- Pack the Jars – Sterilize your glass jars by boiling them for a few minutes or washing them in hot, soapy water. Pack the sliced beets tightly into the jars, layering them evenly.
- Pour the Brine – Carefully pour the hot pickling brine over the beets, ensuring they are fully submerged. If using cinnamon sticks, add one small stick per jar for extra depth of flavor.
- Seal and Cool – Wipe the jar rims clean, seal them with lids, and let them cool at room temperature before refrigerating.
- Let it Pickle – Allow the beets to marinate in the brine for at least 24 hours before consuming. For best results, let them sit for 3-5 days to develop deeper flavors.
- Serve and Enjoy – Once fully pickled, enjoy your homemade pickled beets as a zesty snack, in salads, or as a complement to cheese boards and sandwiches.