Pickled Beets

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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

  1. Trim beet greens leaving 1-inch stems. Scrub beets thoroughly under cold water.
  2. Place beets in large pot. Cover with cold water by 2 inches. Bring to boil.
  3. Reduce heat to medium-low. Simmer uncovered 45-60 minutes until fork-tender.
  4. Drain beets. Transfer to ice water bath until cool enough to handle.
  5. Rub off skins using paper towels. Trim roots and stems. Slice into ¼-inch rounds.
  6. Combine vinegar, water, sugar, salt, peppercorns, and cloves in saucepan. Bring to boil.
  7. Reduce heat. Simmer brine 5 minutes, stirring until sugar dissolves.
  8. Pack beet slices into sterilized jars leaving ½-inch headspace.
  9. Pour hot brine over beets, covering completely while maintaining headspace.
  10. Seal jars. Process in boiling water bath 30 minutes for shelf-stable preservation.

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