Vibrant and Tangy: Homemade Pickled Beets Recipe

Pickled beets are a delightful addition to any meal, bringing a burst of color, flavor, and nutrition. This recipe transforms earthy beets into a tangy, sweet, and slightly spicy condiment that pairs beautifully with salads, sandwiches, or can be enjoyed straight from the jar. With simple ingredients and straightforward steps, you’ll have your own homemade pickled beets ready to savor in no time.

Ingredients

  • Fresh Beets: 4 medium-sized (about 1 pound)
  • Water: 1 cup
  • Apple Cider Vinegar: 1 cup
  • Granulated Sugar: ½ cup
  • Salt: 1 teaspoon (preferably kosher or sea salt)
  • Whole Cloves: 4
  • Whole Allspice Berries: 5
  • Black Peppercorns: 1 teaspoon
  • Cinnamon Stick: 1 small stick
  • Optional: 1 bay leaf, sliced onion or garlic for added flavor

Instructions

  1. Prepare the Beets:
    • Rinse the beets under cool water to remove dirt. Trim the greens, leaving about 1 inch of the stems. (Avoid cutting too close to the beet to prevent bleeding.)
    • Place the beets in a pot, cover with water, and bring to a boil. Reduce the heat and simmer for 30-40 minutes, or until tender. Check with a fork; they should slide off easily.
  2. Cool and Peel:
    • Once cooked, drain the beets and allow them to cool slightly. The skins should easily slip off when you rub them with your fingers or use a paper towel. Cut the beets into slices or cubes, depending on your preference.
  3. Make the Pickling Brine:
    • In a medium saucepan, combine water, apple cider vinegar, sugar, salt, cloves, allspice berries, black peppercorns, and the cinnamon stick. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Reduce heat and simmer for 5 minutes to allow the flavors to meld.
  4. Pack the Jars:
    • Sterilize your jars and lids by boiling them in water for 10 minutes or running them through the dishwasher.
    • In each jar, layer the beet pieces, adding optional sliced onions or garlic if desired. Pour the hot pickling brine over the beets, ensuring they are fully submerged. Leave about ½ inch of headspace at the top of each jar.
  5. Seal and Store:
    • Wipe the rims of the jars with a clean cloth to remove any residue. Seal with sterilized lids and bands.
    • Allow the jars to cool to room temperature before refrigerating.
  6. Let Them Pickle:
    • For the best flavor, let the pickled beets sit in the refrigerator for at least 24 hours before enjoying. They can be stored in the refrigerator for up to 2 months.

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