INGREDENT
- 6 medium fresh beets
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1½ teaspoons salt
- ½ teaspoon whole black peppercorns (optional)
- 2 cloves garlic, peeled (optional)
- 1 small cinnamon stick or ¼ teaspoon ground cinnamon (optional for added flavor)
Instructions
- Prepare the Beets:
Wash the beets thoroughly. Trim the stems, leaving about 1 inch. Do not peel. - Boil the Beets:
Place beets in a large pot and cover with water. Bring to a boil and cook for about 30–40 minutes, or until fork-tender. Drain and let cool. - Peel and Slice:
Once cool, rub the skins off using your hands or a paper towel. Slice the beets into rounds or wedges, as desired. - Make the Pickling Brine:
In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a boil, stirring to dissolve the sugar. - Pack the Jars:
Pack sliced beets into sterilized jars. If using garlic or cinnamon sticks, add them into the jars now. - Pour the Brine:
Carefully pour the hot brine over the beets, leaving about ½ inch headspace. Tap jars to remove air bubbles. - Seal and Cool:
Wipe jar rims, place lids, and screw on bands until fingertip-tight. Let cool to room temperature. - Refrigerate or Process:
- For quick pickles: Refrigerate for at least 24 hours before eating.
- For longer shelf life: Process in a boiling water bath for 30 minutes.
Tip: Pickled beets keep in the fridge for up to 2 months unopened or up to 1 year if canned properly.
Let me know if you’d like a spiced version or a no-sugar variation!