🥄 Homemade Pickled Beets Recipe
🧺 Ingredients:
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3 lbs fresh beets (about 6–8 medium beets)
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2 cups apple cider vinegar (or white vinegar)
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1 cup water
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1 cup granulated sugar (adjust to taste)
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1 ½ tsp salt
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½ tsp whole cloves (optional)
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½ tsp whole allspice (optional)
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1 cinnamon stick (optional)
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1 small red onion, thinly sliced (optional, adds great flavor)
🔪 Instructions:
1. Prep and Cook Beets
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Trim beet tops (leave ~1 inch of stem to prevent bleeding).
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Scrub beets well.
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Place in a large pot and cover with water. Boil for 30–40 minutes, or until tender when pierced with a knife.
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Drain and cool under cold water. Peel skins off easily by rubbing with your hands or a paper towel.
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Slice or quarter beets as desired.
2. Prepare Pickling Brine
In a saucepan:
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Combine vinegar, water, sugar, salt, and optional spices.
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Bring to a boil, stirring until sugar dissolves.
3. Jar the Beets
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In sterilized jars, layer beets and optional sliced onions.
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Pour hot brine over beets, leaving ½ inch headspace.
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Tap jars gently to release bubbles. Wipe rims and seal with lids.
4. Refrigerate or Can
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For Refrigerator Pickles: Let cool, then store in fridge. Flavor improves after 24–48 hours. Keeps 1–2 months.
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For Canning: Process jars in a boiling water bath for 30 minutes (pints or quarts). Ensure lids pop and seal properly. Shelf-stable up to 1 year.
🍽 Serving Ideas:
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As a salad topping
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In sandwiches or wraps
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On a charcuterie board
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With goat cheese and arugula.