Pickled beets are a delightful blend of tanginess and sweetness, perfect as a side dish, salad topping, or snack. This recipe ensures a balance of flavors while preserving the nutritional benefits of beets. Loaded with antioxidants, vitamins, and minerals, pickled beets not only satisfy your taste buds but also support overall health. Whether you’re a pickling novice or an experienced chef, this guide will help you create the best pickled beets right in your kitchen.
Ingredients:
- 2 pounds of fresh beets, scrubbed clean
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 2 cloves garlic, peeled and slightly crushed
- 1 cinnamon stick (optional)
- 4 whole cloves (optional)
- 1 bay leaf
- 1 cup water
Instructions:
- Prepare the Beets:
Begin by rinsing the beets thoroughly under running water to remove dirt. Trim the stems and roots, but leave a small portion of both to prevent the beets from bleeding during cooking. - Cook the Beets:
Place the cleaned beets in a large pot and cover them with water. Bring to a boil, then reduce the heat to simmer for 30-40 minutes, or until the beets are tender and can be pierced easily with a fork. - Peel the Beets:
Once cooked, drain the beets and let them cool slightly. Use your hands or a paper towel to gently rub off the skins. They should slide off easily. Slice the beets into rounds or wedges as per your preference. - Prepare the Pickling Brine:
In a medium saucepan, combine white vinegar, apple cider vinegar, sugar, salt, black peppercorns, garlic, cinnamon stick, cloves, bay leaf, and water. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt completely. - Sterilize the Jars:
While the brine is heating, sterilize your jars by washing them in hot, soapy water and rinsing thoroughly. Alternatively, place them in boiling water for a few minutes. - Pack the Jars:
Tightly pack the sliced beets into the sterilized jars, leaving about 1/2 inch of headspace at the top. - Pour the Brine:
Carefully pour the hot brine over the beets in each jar, ensuring the beets are fully submerged. Leave 1/4 inch of headspace. Remove any air bubbles by gently tapping the jars or using a skewer. - Seal the Jars:
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 the Jars:
Place the sealed jars in a boiling water bath, ensuring they are fully submerged. Process for 10 minutes to ensure proper sealing and preservation. - Cool and Store:
Remove the jars from the water bath and let them cool on a towel or cooling rack. Once cooled, check the seals by pressing the center of each lid—if it doesn’t pop, the jar is sealed. Store the jars in a cool, dark place for at least a week to allow the flavors to develop fully.
Enjoy your homemade pickled beets as a zesty addition to salads, sandwiches, or charcuterie boards! This recipe ensures they stay fresh for months, offering you a burst of flavor anytime you crave it.