This classic pickled beets recipe creates a sweet and tangy treat that is perfect for salads, sandwiches, or as a side dish. Enjoy the vibrant color and rich flavor of these homemade pickled beets.
Ingredients:
- 3 pounds fresh beets
- 2 cups apple cider vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon kosher salt
- 1 cinnamon stick
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1 teaspoon mustard seeds
Instructions:
- Prepare the Beets:
- Wash the beets thoroughly under running water to remove any dirt.
- Trim the tops and bottoms of the beets, leaving about 1 inch of the stem to prevent bleeding.
- Place the beets in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer until the beets are tender when pierced with a fork, about 30-40 minutes.
- Drain the beets and let them cool until they are easy to handle. Once cooled, peel the skins off by rubbing them gently with your hands or using a vegetable peeler.
- Slice the Beets:
- Cut the peeled beets into slices or wedges, depending on your preference. Aim for uniform thickness for even pickling.
- Prepare the Pickling Brine:
- In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt.
- Add the cinnamon stick, whole allspice, whole cloves, and mustard seeds.
- Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.
- Once it reaches a boil, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
- Pack the Jars:
- Sterilize your canning jars and lids according to the manufacturer’s instructions.
- Pack the beet slices or wedges into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Add the Brine:
- Carefully pour the hot pickling brine over the beets in the jars, ensuring that the beets are fully submerged. Leave 1/2 inch of headspace at the top.
- Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil to release them.
- Wipe the rims of the jars with a clean, damp cloth, and place the lids on top. Secure the lids with the bands until they are fingertip tight.
- Process the Jars:
- If you plan to store the pickled beets for an extended period, process the jars in a boiling water bath. Place the jars in a canner or large pot with a rack and cover with water. Bring to a boil and process for 30 minutes.
- Carefully remove the jars from the water bath and let them cool completely on a towel or cooling rack. You should hear the lids pop as they seal.
- Store and Enjoy:
- Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex up and down, the jar is sealed.
- Store the sealed jars in a cool, dark place for at least a week to allow the flavors to develop. Refrigerate any unsealed jars and consume within a few weeks.
Enjoy your homemade pickled beets as a tasty addition to your meals!
