Pickled beets are a delightful addition to salads, sandwiches, or as a side dish. Their beautiful color and tangy flavor elevate any meal. This recipe brings out the earthy sweetness of the beets, balanced perfectly with a tangy brine infused with spices. Perfect for canning or enjoying fresh, these pickled beets are both nutritious and delicious.
Ingredients:
- For the Beets:
- 4 medium-sized beets (about 1.5 pounds)
- For the Pickling Brine:
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
- 1 teaspoon mustard seeds
- ½ teaspoon black peppercorns
- 1 small onion, thinly sliced (optional)
Instructions:
- Prepare the Beets:
- Start by washing the beets thoroughly under running water to remove any dirt.
- Trim off the leaves, leaving about an inch of the stems to prevent bleeding during cooking.
- Place the beets in a large pot and cover them with water. Bring to a boil and simmer for about 30-40 minutes or until they are tender when pierced with a fork.
- Peel the Beets:
- Once cooked, drain the beets and let them cool slightly. Use gloves to avoid staining your hands. The skins should easily slide off; if necessary, use a vegetable peeler for any stubborn spots.
- Slice the Beets:
- Cut the peeled beets into slices or cubes, depending on your preference. Set aside.
- Make the Pickling Brine:
- In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, salt, cloves, allspice berries, mustard seeds, and black peppercorns. If using, add the thinly sliced onion.
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt have dissolved. Let it simmer for about 5 minutes to allow the flavors to meld.
- Pack the Jars:
- Place the sliced beets into clean, sterilized jars, packing them tightly but leaving some space at the top.
- Pour the hot pickling brine over the beets, ensuring they are fully submerged. Leave about ½ inch of headspace at the top of the jar.
- Seal and Cool:
- Wipe the rims of the jars with a clean cloth to remove any residue. Place sterilized lids on top and screw on the metal bands until they are fingertip-tight.
- Allow the jars to cool to room temperature before transferring them to the refrigerator.
- Let Them Pickle:
- For the best flavor, let the pickled beets sit in the refrigerator for at least 24 hours before consuming. They can be enjoyed for up to 2 months when stored properly in the fridge.
Enjoy!
Use these vibrant pickled beets in salads, on sandwiches, or as a tangy side dish to complement your meals. They also make a fantastic addition to charcuterie boards. Enjoy the crunchy, sweet-tart flavors of this homemade treat!