About This Recipe
Pickled beets are preserved root vegetables prepared by immersing cooked beets in a vinegar-based brine. This recipe follows traditional preservation techniques using standard ingredients.
Why You’ll Love This Recipe
- Uses minimal, pantry-staple ingredients
- Extends beet shelf life through preservation
- Provides balanced sweet-tangy flavor profile
- Serves as versatile condiment or side dish
Ingredients
- 2 lbs fresh beets (6-8 medium)
- 1½ cups white vinegar (5% acidity)
- 1 cup water
- ½ cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- ½ teaspoon whole cloves (optional)
Step by Step Instructions
- Trim beet greens leaving 1-inch stems. Scrub beets thoroughly under cold water.
- Place beets in large pot. Cover with cold water by 2 inches. Bring to boil.
- Reduce heat to medium-low. Simmer uncovered 45-60 minutes until fork-tender.
- Drain beets. Transfer to ice water bath until cool enough to handle.
- Rub off skins using paper towels. Trim roots and stems. Slice into ¼-inch rounds.
- Combine vinegar, water, sugar, salt, peppercorns, and cloves in saucepan. Bring to boil.
- Reduce heat. Simmer brine 5 minutes, stirring until sugar dissolves.
- Pack beet slices into sterilized jars leaving ½-inch headspace.
- Pour hot brine over beets, covering completely while maintaining headspace.
- Seal jars. Process in boiling water bath 30 minutes for shelf-stable preservation.
FAQ
Can I skip water bath processing?
Yes, but jars must be refrigerated immediately and consumed within 1 month.
How long until beets develop full flavor?
Allow at least 48 hours refrigeration before consuming for optimal flavor.
Can I use apple cider vinegar?
Yes, but it will alter flavor and color compared to white vinegar.
You Must Know
- Imperfect jar seals require immediate refrigeration
- Vinegar acidity below 5% compromises preservation safety
- Overcrowding jars prevents proper brine circulation
- Undercooked beets result in undesirable firm texture
Storage Tips
- Shelf-stable jars: Store in cool, dark place up to 12 months
- Refrigerator storage: Consume within 1 month
- Opened jars: Keep refrigerated and use within 2 weeks
- Discard if mold, cloudiness, or off-odors develop