Homemade Pickled Beets are a classic, sweet, and tangy condiment that deserves a permanent spot in your refrigerator. Forget the mushy, overly sweet store-bought versions. Making them yourself allows you to control the crunch and flavor, transforming humble beets into a vibrant, delicious side dish, salad topper, or sandwich enhancer. They are simple to prepare and keep fresh for weeks.
Ingredients
- 4 medium beets, washed and stems trimmed
- 1 cup water
- 1 cup white vinegar (or apple cider vinegar)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cinnamon stick
- 3 whole cloves
- A clean glass jar with a tight lid
Step-by-Step Instructions
- Cook the Beets: Place the beets in a large pot and cover with water. Bring to a boil and cook for 30 to 45 minutes until fork-tender. Drain and transfer to an ice bath. Once cool, the skins will easily slide off using your fingers. Slice the peeled beets into 1/4-inch rounds or wedges.
- Prepare the Brine: In a saucepan, combine the water, vinegar, sugar, salt, cinnamon stick, and cloves. Bring to a boil, stirring until the sugar and salt are completely dissolved. Let it simmer for 5 minutes.
- Fill the Jars: Pack the sliced beets tightly into a clean glass jar.
- Pour the Brine: Pour the hot vinegar brine over the beets, ensuring they are completely submerged. Leave the cinnamon stick and cloves in the jar for extra flavor.
- Chill and Store: Let the jar cool to room temperature, then close the lid tightly and place it in the refrigerator. Let them pickle for at least 24 hours before eating.
Tips and Notes
- Wear Gloves: Beet juice stains fingers and cutting boards easily. Wear kitchen gloves and use a plastic cutting board to avoid red stains.
- Storage: Keep the pickled beets in the refrigerator. They will stay fresh, crunchy, and tangy for up to 1 month.
