Of course! Here is a classic and reliable recipe for Homemade Pickled Beets. This method yields beets that are sweet, tangy, beautifully spiced, and perfectly crisp-tender. They’re far superior to anything you can buy in a store.
Classic Homemade Pickled Beets
This recipe can be used for both quick-pickling (refrigerator method) and canning (water bath method for shelf-stable storage).
Why You’ll Love It:
· Vibrant Flavor: The perfect balance of sweet and sour.
· Versatile: A fantastic side dish, salad topper, or burger garnish.
· Beautiful Preserves: The deep ruby color makes for a stunning gift.
Recipe (Yield: About 2 Pint Jars)
Prep Time: 20 minutes Cook Time: 30-45 minutes (for roasting beets) Pickling Time: 1 hour (quick) or 24 hours (best flavor)
Ingredients:
For the Beets:
· 2 lbs fresh beets (about 4-6 medium beets)
· 1 tablespoon olive oil
· Water for boiling (if not roasting)
For the Pickling Brine:
· 1 cup apple cider vinegar (or white vinegar)
· ½ cup water
· ½ cup granulated sugar (or honey/maple syrup)
· ¼ cup red onion, thinly sliced (optional)
· 1 teaspoon whole black peppercorns
· 1 teaspoon whole mustard seeds
· 2 whole cloves
· 1 bay leaf
· 1 cinnamon stick (or ½ tsp ground cinnamon)
· 1 teaspoon salt
Instructions:
Part 1: Cook the Beets
- Preheat Oven & Prep Beets: Preheat oven to 400°F (200°C). Scrub the beets thoroughly under running water to remove any dirt. Trim off the leafy tops, leaving about 1 inch of the stem and the root tail intact (this prevents them from “bleeding” too much).
- Roast (Recommended for best flavor): Place the beets on a large piece of foil. Drizzle with olive oil and wrap the foil into a tight packet. Roast for 45-60 minutes, or until a knife can be easily inserted into the largest beet. Let them cool until they can be handled.
- Boil (Alternative method): Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30-45 minutes until tender. Drain and let cool.
- Peel and Slice: Once cool enough to handle, the skins should slide off easily with your fingers or a paring knife. Slice the beets into ¼-inch thick rounds, wedges, or cubes.
Part 2: Make the Brine & Pickle
- Combine Brine Ingredients: In a medium saucepan, combine the vinegar, water, sugar, peppercorns, mustard seeds, cloves, bay leaf, cinnamon stick, and salt. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve. Reduce heat and let it simmer for 5 minutes to allow the spices to infuse.
- Pack the Jars: Place the sliced beets and optional red onions into clean pint-sized mason jars.
- Pour Brine: Carefully pour the hot brine over the beets, ensuring they are completely submerged. Tap the jar gently on the counter to remove any air bubbles. Leave about ½ inch of headspace at the top.
- Seal and Cool: Seal the jars with lids and bands. Let them cool to room temperature.
Part 3: Two Storage Options
· Refrigerator (Quick-Pickled):
· Once cool, place the jars in the refrigerator.
· The beets will be ready to eat in about 1 hour, but for the best flavor, let them pickle for at least 24 hours.
· They will keep in the fridge for 3-4 weeks.
· Water Bath Canning (Shelf-Stable):
· If you want to store them at room temperature, process the filled jars in a boiling water bath for 30 minutes.
· Carefully remove the jars and let them cool completely on a towel. Check that the lids have sealed (they should not flex when pressed).
· Store in a cool, dark place for up to 1 year. Refrigerate after opening.
Pro Tips & Variations:
· Spice It Up: Add a pinch of red pepper flakes or a slice of fresh ginger to the brine for a kick.
· Herbaceous Twist: Add a few sprigs of fresh dill or thyme to the jars before pouring in the brine.
· Golden Beets: This recipe works beautifully with golden beets for a stunning yellow color. They will be milder and slightly less earthy.
· Wear Gloves! Beet juice stains skin and cutting boards. Wearing disposable gloves while handling them is highly recommended.
· Don’t Waste the Greens: Sauté the beet greens with garlic and olive oil for a delicious and nutritious side dish.
· Flavor Development: The flavor continues to improve over the first week. Be patient for the best results!
Enjoy your homemade, vibrant, and delicious pickled beets