These Sweet and Tangy Homemade Pickled Beets offer a vibrant, earthy, and delightfully piquant addition to any meal, transforming humble root vegetables into a culinary star. This recipe captures the essence of classic pickled beets: tender, slightly sweet, and infused with a bracing vinegar tang that awakens the palate. Beyond their striking deep ruby color, these pickled beets provide a wonderful balance of flavors – the natural sweetness of beets is beautifully contrasted by the sharpness of apple cider vinegar, enhanced by warm spices like cloves and cinnamon, and a hint of onion. They are a versatile condiment, perfect for brightening salads, serving as a flavorful side dish with rich meats, or simply enjoyed straight from the jar as a refreshing snack.
What makes homemade pickled beets truly special is the control you have over the flavor profile and the superior freshness compared to store-bought versions. The process involves cooking the beets until tender, then steeping them in a hot, aromatic pickling brine. While the initial cooking of the beets takes some time, the hands-on active preparation is relatively minimal, and the reward is a batch of flavorful, nutritious, and visually appealing preserves. The cooling and melding process in the refrigerator allows the beets to fully absorb the complex flavors of the brine, becoming more delicious with each passing day. They are an excellent way to preserve a bountiful harvest of beets, extending their enjoyment well beyond the growing season. This recipe offers a satisfying combination of sweet, sour, and savory notes, making it a beloved classic that stands the test of time and adds a burst of color and flavor to any plate. They’re not just a side dish; they’re a vibrant culinary statement.
Ingredients:
For the Beets:
- 3 lbs fresh medium-sized beets (about 6-8 beets), preferably uniform in size for even cooking
For the Pickling Brine:
- 2 cups apple cider vinegar (or white vinegar for a sharper taste)
- 1 cup water
- 1 cup granulated sugar (adjust to taste for desired sweetness)
- 1 teaspoon salt (kosher or canning salt recommended)
- 1 medium red onion, thinly sliced (optional, for extra flavor and visual appeal)
- 10-12 whole cloves
- 1 cinnamon stick (about 2-3 inches long)
- 1 teaspoon whole black peppercorns
- Optional: 1 bay leaf
Equipment:
- Large pot for cooking beets
- Sterilized canning jars with lids and bands (pint or quart size are common) – Yields approximately 3-4 pint jars depending on beet size.
Instructions:
- Prepare and Cook the Beets:
- Wash the fresh beets thoroughly, scrubbing off any dirt. Do not peel or trim the root or stem ends too closely, as this can cause them to “bleed” their color during cooking.
- Place the whole, unpeeled beets in a large pot and cover them with cold water by about 1-2 inches.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the beets are tender when pierced with a fork. This can take anywhere from 30 minutes to 1 hour, depending on the size of the beets. Larger beets will take longer.
- Once tender, drain the hot water and immediately rinse the beets under cold running water. This stops the cooking process and makes them easier to handle.
- While still warm (but cool enough to handle), peel the beets. The skins should slip off easily with your fingers or a paring knife. If the skins are stubborn, a quick rub with a paper towel can help.
- Trim off the root and stem ends.
- Slice the peeled beets into 1/4-inch thick rounds, or cut them into wedges or chunks if you prefer.
- Prepare Canning Jars:
- Sterilize your canning jars by washing them thoroughly with hot, soapy water, then rinsing well. Place them in a boiling water canner (or a large pot with a rack) filled with water, ensuring they are fully submerged. Bring the water to a boil and boil for at least 10 minutes. Keep the jars in the hot water until ready to fill.
- Alternatively, run them through a dishwasher on a hot sanitize cycle. Keep lids and bands clean and warm as well.
- Prepare the Pickling Brine:
- In a separate non-reactive saucepan (stainless steel or glass), combine the apple cider vinegar, water, granulated sugar, and salt.
- Add the whole cloves, cinnamon stick, whole black peppercorns, and bay leaf (if using). If using, add the thinly sliced red onion to the brine mixture as well.
- Bring the brine to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. Reduce heat and let it simmer for 5 minutes to allow the spices to infuse.
- Combine Beets and Brine:
- Carefully remove the hot, sterilized jars from the canner (or dishwasher).
- Fill each jar with the sliced beets, packing them fairly tightly but leaving about 1/2 inch of headspace from the rim. If using, distribute the sliced red onion from the brine evenly among the jars.
- Ladle the hot pickling brine over the beets, ensuring the beets are fully submerged and maintaining that 1/2 inch of headspace. Tap the jars gently on the counter to release any trapped air bubbles. Use a clean, non-metallic utensil (like a chopstick) to remove any remaining air bubbles.
- Wipe the rims of the jars clean with a damp cloth. Place the lids on top and screw on the bands until fingertip tight.
- Process (Optional, for shelf stability):
- For long-term shelf stability, process the filled jars in a boiling water canner. Carefully lower the jars onto the rack in the canner, ensuring they are fully submerged by at least 1 inch of water.
- Bring the water to a rolling boil and process pint jars for 10 minutes (add 5 minutes for every 1000 feet of altitude above sea level).
- After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
- Carefully remove the jars from the canner and place them on a clean towel or wire rack, spaced apart, to cool completely for 12-24 hours. Do not disturb them.
- Check for seals: The center of the lid should be concave and not flex when pressed. If a jar doesn’t seal, refrigerate it and consume it within a few weeks.
- Store and Enjoy:
- Once cooled and sealed, remove the bands (they can be reused). Label and store the sealed jars in a cool, dark place for up to 1 year.
- For best flavor, allow the pickled beets to sit for at least 1-2 weeks in the refrigerator (or sealed jars) before opening, allowing the flavors to fully meld. Once opened, refrigerate and consume within 2-3 weeks.
- If you choose not to process the jars, simply refrigerate the filled jars once cooled and consume within 2-3 weeks.
Enjoy your delicious homemade Sweet and Tangy Pickled Beets!