Add a vibrant pop of color and flavor to your meals with these perfectly pickled beets! This recipe combines the natural sweetness of beets with a tangy brine, making them a delicious addition to salads, sandwiches, or simply as a snack. With hints of spice and a balance of vinegar and sugar, these pickled beets are easy to make and store for months, preserving their flavor and beautiful color. Perfect for beginners and seasoned cooks alike, this recipe will have you reaching for pickled beets as a kitchen staple!
Ingredients:
- 1 lb (about 4 medium) fresh beets
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 tsp salt
- ½ tsp whole black peppercorns
- 1 cinnamon stick
- 4 whole cloves
- 1 bay leaf
- Optional: ½ small onion, thinly sliced (for added flavor)
Instructions:
- Prepare the Beets:
- Rinse the beets under cold water, scrubbing to remove any dirt. Cut off the greens, leaving about an inch of stem to prevent bleeding.
- In a large pot, place the beets and cover them with water. Bring to a boil, then reduce the heat and simmer for 20-30 minutes, or until the beets are tender when pierced with a fork.
- Drain and cool the beets, then slip off the skins (they should come off easily after cooking). Slice or quarter the beets, depending on your preference.
- Make the Brine:
- In a medium saucepan, combine vinegar, water, sugar, and salt. Add the black peppercorns, cinnamon stick, cloves, and bay leaf. If using, add sliced onion to the brine as well.
- Bring the mixture to a boil, stirring to dissolve the sugar and salt. Allow the brine to simmer for 3-5 minutes, then remove from heat.
- Pickling Process:
- Pack the sliced beets into clean glass jars, leaving about ½ inch of headspace at the top.
- Pour the hot brine over the beets, making sure they are fully covered. Remove any bubbles by tapping the jar on the counter or gently stirring with a skewer.
- Seal the jars tightly with lids and let them cool to room temperature before storing in the refrigerator.
- Allow the Flavor to Develop:
- For the best flavor, let the pickled beets sit in the refrigerator for at least 24 hours before eating. They will keep for up to 2 months when stored in the refrigerator.