Pickled beets are a delicious and vibrant addition to salads, sandwiches, or as a side dish all on their own. This recipe adds a unique twist with a zesty blend of spices, fresh herbs, and a touch of citrus, elevating the traditional pickled beet to a whole new level. Sweet, tangy, and full of flavor, these pickled beets are a must-try for anyone looking to spice up their pantry with a homemade classic. Plus, they’re simple to make and can be stored for weeks, making them perfect for meal prepping or holiday gifting.
Ingredients:
- 6-8 medium-sized fresh beets (trimmed, washed, and scrubbed)
- 1 cup apple cider vinegar (or white vinegar for a sharper taste)
- 1 cup water
- ¾ cup granulated sugar (or honey for a natural sweetener)
- 1 tablespoon salt
- 2 cloves garlic (peeled and sliced)
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 3 whole cloves
- 1 bay leaf
- 1 small cinnamon stick
- 1 teaspoon whole coriander seeds (optional)
- 1 orange (zested and juiced)
- Fresh dill sprigs (optional, for garnish)
Instructions:
- Prepare the Beets:
- In a large pot, bring water to a boil. Add the whole beets and cook until they are fork-tender, about 25-35 minutes, depending on their size.
- Once cooked, drain and let them cool slightly. Peel the skins off (they should slide off easily) and slice the beets into ¼-inch thick rounds or wedges.
- Make the Pickling Brine:
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Stir until the sugar dissolves. Add the garlic, mustard seeds, peppercorns, cloves, bay leaf, cinnamon stick, coriander seeds (if using), and the orange zest and juice.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes to allow the spices to infuse.
- Pack the Jars:
- Place the beet slices into sterilized jars, filling them to about 1 inch from the top. Add a few sprigs of fresh dill if desired.
- Carefully pour the hot brine over the beets, ensuring the slices are completely covered. Use a spoon to remove any air bubbles, and top off with additional brine if necessary.
- Seal and Store:
- Seal the jars with airtight lids and let them cool to room temperature.
- Once cooled, refrigerate the jars for at least 24 hours to allow the flavors to meld. For best results, let them sit for a week before enjoying.
- These pickled beets will last in the refrigerator for up to 2 months.