Pickled Beets
What You Need:
• 8 medium fresh beets
• 1 cup vinegar
• 1 cup water
• 1/2 cup sugar
• 1/2 tsp salt
• 4 whole cloves (optional)
• 1/2 tsp ground allspice (optional)
• 1 cinnamon stick (optional)
How to Make It:
Prepare the Beets : Wash the beets thoroughly, trimming off the tops and leaving about 1 inch of stem (to reduce bleeding during boiling).
Cook the Beets : Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 35–40 minutes, or until beets are fork-tender.
Cool and Peel : Drain and let the beets cool slightly. Peel off skins by rubbing them gently under cold running water. Cut beets into slices or chunks as desired.
Prepare the Pickling Brine : In a separate saucepan, combine vinegar, water, sugar, and salt. Add cloves, allspice, and cinnamon stick if using. Bring to a boil and simmer for 5 minutes to infuse flavors.
Combine Beets and Brine : Pack beets into clean sterilized jars. Pour hot brine over the beets, making sure they’re completely covered. Remove air bubbles, wipe rims, and seal jars with lids.
Store or Process : Let jars cool completely if refrigerating (store up to 1 month in fridge). For shelf-stable storage, process sealed jars in a boiling water bath for 30 minutes.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: ~80 kcal per 1/2 cup | Servings: 6–8
ADVERTISEMENT
