Pickled Beets
Ingredients
- 6 medium-sized beets
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon whole cloves (optional)
- 1/2 teaspoon whole allspice (optional)
- 1 cinnamon stick (optional)
Preparation
Step 1: Prepare the Beets
- Wash the beets thoroughly to remove dirt.
- Place them in a large pot and cover with water.
- Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until tender.
- Drain the beets and allow them to cool slightly before peeling off the skins.
Step 2: Slice the Beets
- Once peeled, slice the beets into rounds or wedges, depending on your preference.
Step 3: Make the Pickling Liquid
- In a saucepan, combine white vinegar, sugar, salt, and spices (if using).
- Bring the mixture to a gentle boil, stirring to dissolve the sugar and salt.
- Simmer for 5 minutes to infuse the flavors.
Step 4: Combine Beets and Pickling Liquid
- Place the sliced beets in sterilized jars.
- Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
- Seal the jars with lids.
Step 5: Chill and Marinate
- Let the jars cool to room temperature, then refrigerate.
- Allow the beets to marinate for at least 24 hours before serving for the best flavor.
Tips for Success
- Fresh Beets: Use fresh, firm beets for optimal taste and texture.
- Uniform Slices: Slice the beets evenly to ensure they pickle consistently.
- Spice It Up: Adjust the spices to suit your taste or omit them for a simpler version.
Variations
- Sweet and Spicy: Add a pinch of chili flakes for a hint of heat.
- Herbed Pickled Beets: Include fresh thyme or rosemary sprigs in the jars.
- Citrus-Infused: Add thin slices of orange or lemon zest to the pickling liquid.
Why You’ll Love These Pickled Beets
- Versatile: Perfect as a side dish, salad topping, or snack.
- Easy to Make: Simple steps with minimal prep work.
- Long-Lasting: Stays fresh in the fridge for weeks.
Enjoy!
