Pickled Beets

This is a wonderful choice! Pickled Beets are a classic comfort food, often remembered from grandmother’s kitchens or found at country buffets. They strike that perfect balance between earthy, sweet, and tangy.

This recipe yields tender, tangy-sweet beet slices that are delicious on their own, in salads, or as a vibrant side dish.

Classic Tangy Pickled Beets

This recipe produces beautiful, deep magenta pickled beets with a classic vinegar-sugar brine and warm spices. It’s designed for refrigerator pickles (quick and easy) but includes notes for water-bath canning if you want to preserve them for your pantry.

Why This Recipe Works

· Perfect Balance: The sweetness of the sugar mellows the sharpness of the vinegar, complementing the earthiness of the beets.
· Versatile: Serve them alongside pork, chop them into a spinach and goat cheese salad, or eat them straight from the jar.
· Simple Method: Boiling the beets is the most straightforward way to prepare them, though you can also roast them for a deeper flavor.

Ingredients

· For the Beets:
· 2 to 2.5 lbs (about 1 kg) fresh red beets (look for firm ones about 2-3 inches in diameter)
· Water, for boiling
· For the Pickling Brine:
· 1 cup apple cider vinegar (or white distilled vinegar)
· 1 cup water
· ¾ cup granulated sugar (adjust to your taste)
· 1 teaspoon pickling salt (or kosher salt, not iodized salt)
· 1 cinnamon stick (about 3 inches long)
· 3-4 whole cloves
· 1 bay leaf

Instructions

Step 1: Cook the Beets

1. Trim the beets: Cut off the greens, leaving about 1 inch of the stem attached. Do not cut the roots or peel them yet. If you cut into the beet, it will “bleed” its color into the water and lose flavor.
2. Wash: Scrub the beets thoroughly to remove any dirt.
3. Boil: Place the beets in a large pot and cover them with cold water by at least 2 inches. Bring to a boil, then reduce the heat to a simmer.
4. Cook: Simmer for 30 to 50 minutes, depending on the size of your beets. They are done when a fork or skewer slides easily into the center. Smaller beets will cook faster.
5. Cool: Drain the beets and let them sit until they are cool enough to handle. You can also plunge them into an ice bath to stop the cooking process.

Step 2: Peel and Slice

1. Once cool, the skins should slip off easily. Use your fingers or a paper towel to rub the skin away. The stems and roots should pull off as well.
2. Slice the beets into ¼-inch thick rounds. If your beets are very large, you can quarter them first. If they are tiny (“baby beets”), you can leave them whole.

Step 3: Prepare the Brine

1. In a medium saucepan (not the one you boiled the beets in), combine the vinegar, water, sugar, pickling salt, cinnamon stick, cloves, and bay leaf.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
3. Once boiling, reduce the heat and let it simmer for 5 minutes to allow the spices to infuse the liquid.

Step 4: Pack and Pickle

1. While the brine is simmering, pack the sliced beets into clean glass jars (one large quart jar or two pint jars).
2. Remove the cinnamon stick and bay leaf from the brine (optional, you can leave them in the jar for looks) and pour the hot liquid over the beets, covering them completely. Leave about ½ inch of headspace at the top of the jar.
3. Let the jars cool to room temperature on the counter.

Step 5: Refrigerate and Wait

1. Once cool, screw on the lids and place the jars in the refrigerator.
2. The hardest part: waiting. For the best flavor, let them pickle for at least 24 to 48 hours before eating. They will continue to develop flavor over the next week.
3. These refrigerator pickles will last for 4 to 6 weeks in the fridge.

Tips for Success

· Avoid “Bleeding”: By boiling the beets whole and unpeeled, you seal in the color and nutrients.
· Wear Gloves: Red beets will stain your hands magenta. Wearing kitchen gloves while peeling and slicing will save you from looking like you performed surgery.
· Don’t Waste the Greens: If your beets came with fresh, healthy greens, don’t throw them away! Wash them and sauté them in olive oil with garlic as a side dish—they are similar to Swiss chard.
· Sweetness Level: The ¾ cup of sugar makes a traditional, moderately sweet pickled beet. If you prefer them more savory/tangy, reduce the sugar to ½ cup. If you like them candied, go up to 1 cup.

Variations

· Spicy Pickled Beets: Add a sliced jalapeño or a teaspoon of red pepper flakes to the jar along with the beets.
· Honey-Sweetened: Replace the granulated sugar with ½ to ⅔ cup of honey for a different flavor profile.
· Orange Twist: Add a few strips of fresh orange peel to the brine along with the spices for a citrusy note.

Enjoy your homemade pickled beets. They are a true taste of simple, old-fashioned goodness.