Pickled Beets: A Tangy Delight for Every Occasion

Discover the vibrant and zesty world of homemade pickled beets with this simple yet flavorful recipe. Infused with a delightful balance of tangy vinegar, subtle sweetness, and warm spices, these pickled beets will brighten up any dish. Perfect as a snack, a side, or a salad topping, their rich flavor and deep color make them a standout addition to your culinary creations. Whether you’re preserving a garden harvest or simply craving a healthy, colorful treat, this recipe ensures perfect pickled beets every time.

Ingredients:

  • 6 medium-sized fresh beets (about 2 pounds), cleaned and peeled
  • 1 ½ cups apple cider vinegar
  • 1 cup water
  • ½ cup granulated sugar (adjust to taste)
  • 1 teaspoon kosher salt
  • 1 cinnamon stick
  • 4-5 whole cloves
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • 1 small red onion, thinly sliced (optional)

Instructions:

  1. Prepare the Beets:
    Trim the tops and bottoms of the beets, and peel them using a vegetable peeler. Slice the beets into ¼-inch thick rounds or wedges, depending on your preference.
  2. Cook the Beets:
    Place the beet slices in a large pot, cover with water, and bring to a boil. Reduce the heat and let them simmer for 20-25 minutes or until they are tender but still slightly firm. Drain the beets and set them aside.
  3. Prepare the Pickling Brine:
    In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, cinnamon stick, cloves, bay leaf, peppercorns, and mustard seeds. If you’re using red onions, add them to the brine as well. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt. Reduce heat and simmer for 5 minutes to allow the spices to infuse.
  4. Pack the Jars:
    Sterilize 2-3 glass jars by boiling them in water or washing them in the dishwasher. Pack the cooked beet slices into the sterilized jars, leaving about ½ inch of space at the top. Pour the hot pickling brine over the beets, making sure they are fully submerged. Distribute the cinnamon stick, cloves, and bay leaf evenly among the jars.
  5. Seal and Store:
    Wipe the rims of the jars clean, place the lids on, and tighten the bands. Allow the jars to cool at room temperature before refrigerating. For longer storage, process the jars in a boiling water bath for 10 minutes.
  6. Let Them Pickle:
    For the best flavor, let the beets pickle for at least 24-48 hours before serving. The beets will keep in the refrigerator for up to 2 months.

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