Introduction
Pickled beets are a classic side dish that bring a tangy, slightly sweet flavor to your table. They’re great with salads, sandwiches, or even as a snack on their own. The best part? They’re incredibly easy to make, store well, and taste even better after a few days in the fridge.
Ingredients (Makes about 4–5 cups)
- 2 lbs fresh beets (about 6–7 medium)
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cinnamon stick (optional, for warmth)
- 4–5 whole cloves (optional, for spice)
Instructions
- Cook the beets:
- Wash and trim the beets, leaving about 1 inch of stem to prevent bleeding.
- Place in a large pot, cover with water, and bring to a boil. Simmer for 35–40 minutes until tender.
- Drain and let cool. Peel skins off (they should slip off easily). Slice or quarter the beets.
- Make the pickling brine:
- In a saucepan, combine vinegar, water, sugar, salt, cinnamon stick, and cloves.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Pickle the beets:
- Pack sliced beets into sterilized jars.
- Pour hot brine over them, leaving ½ inch of headspace. Seal jars tightly.
- Cool & store:
- Let jars cool at room temperature before refrigerating.
- For best flavor, let sit for at least 24–48 hours before eating.
Tips & Variations
- Add sliced onions to the jars for extra flavor.
- Use apple cider vinegar for a sweeter, fruitier taste.
- These pickled beets can last up to 3 months refrigerated.
- For long-term storage, process jars in a hot water bath for 30 minutes.
Enjoy !!
