pickled beets

Prep Time: 20 minutes
Cook Time: 45 minutes (beet boiling)
Pickling Time: 24 hours minimum (for full flavor)
Total Time: ~1 hour active + chilling
Difficulty: Easy
Yield: ~4 pint jars or 8 cups

 Ingredients

For the Beets:

• 3 pounds fresh beets (about 8–10 medium-sized)

• Water for boiling

For the Pickling Brine:

• 2 cups apple cider vinegar (or white vinegar)

• 1 cup water

• 1 1/2 cups granulated sugar

• 1 1/2 teaspoons pickling salt (or kosher salt)

• 1/2 teaspoon ground cloves (optional, for warmth)

• 1/2 teaspoon ground allspice (optional)

• 1 cinnamon stick (optional but traditional)

• 6–8 whole black peppercorns (optional, for depth)

 Instructions

 Step 1: Prepare the Beets

1. Scrub beets well to remove dirt but do not peel or cut the roots/stems — this helps prevent bleeding during boiling.

2. Place beets in a large pot and cover with water.

3. Bring to a boil, then reduce heat to a simmer and cook 35–45 minutes, or until beets are fork-tender.

4. Drain and let cool slightly, then slip off skins using your hands or a paper towel.

5. Trim tops/ends and slice beets into 1/4-inch rounds or wedges.

 Step 2: Make the Pickling Brine

1. In a saucepan, combine:

   • Vinegar

   • Water

   • Sugar

   • Salt

   • Spices (cloves, allspice, cinnamon, peppercorns)

2. Bring mixture to a boil, stirring until sugar dissolves.

3. Simmer for 5 minutes to allow spices to infuse.

4. Remove from heat.

 Step 3: Pickle the Beets

Option A: Refrigerator Pickles (Quick & Easy)

1. Place sliced beets into clean glass jars or containers.

2. Pour hot brine over the beets, covering them completely.

3. Let cool to room temperature, then seal jars and refrigerate.

4. Wait 24–48 hours for best flavor. Will last 4–6 weeks in the fridge.

Option B: Water Bath Canning (Shelf-Stable)

1. Sterilize 4 pint jars and lids.

2. Pack hot beet slices into hot jars, leaving 1/2-inch headspace.

3. Pour boiling brine over beets to cover, leaving 1/2-inch headspace.

4. Remove air bubbles, wipe rims, and seal with lids and rings.

5. Process in a boiling water bath for 30 minutes (adjust for altitude).

6. Remove and let cool. Check seals after 24 hours.

 Canned pickled beets are shelf-stable for up to 1 year. Once opened, refrigerate and consume within 1–2 months.

 Variations & Add-ins

 How to Serve Pickled Beets

• As a side with roast meats or grilled sausages

• Tossed into salads with goat cheese or arugula

• Chopped into grain bowls or slaws

• On a charcuterie board with cheeses and crackers

• Tucked into sandwiches or wraps for a tangy bite

 Storage

Always refrigerate after opening.

 Nutrition Estimate (Per 1/2 cup serving)

Based on a basic brine and medium-sized beets.