Homemade Pickled Beets 🥕🌿
(Sweet, tangy, and beautifully vibrant—a classic pantry staple!)
Ingredients (Makes 2 pints)
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1 ½ lbs (680g) fresh beets (about 4–5 medium)
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1 ½ cups (360ml) apple cider vinegar (or white vinegar)
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1 ½ cups (360ml) water
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½ cup (100g) granulated sugar
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2 tsp salt
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1 tsp whole black peppercorns
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2–3 whole cloves (optional)
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1 small onion, thinly sliced (optional)
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2–3 garlic cloves, peeled (optional)
Instructions
1. Prep the Beets:
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Trim beet tops, leaving 1 inch of stem. Scrub well.
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Boil or steam whole beets until tender (30–45 minutes).
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Drain, cool, then slip off skins under running water. Slice or cube.
2. Make the Brine:
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In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and cloves. Bring to a boil, stirring until sugar dissolves.
3. Pack the Jars:
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Place onion, garlic, and beets in clean pint jars.
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Pour hot brine over beets, leaving ½ inch headspace.
4. Seal & Store:
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Wipe rims, seal with lids.
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Refrigerator method: Cool, then refrigerate for 3–5 days before eating. Keeps 3–4 weeks.
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Canning method: Process in a boiling water bath for 30 minutes (adjust for altitude) for shelf-stable pickles.
Flavor Variations
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Spicy: Add 1–2 sliced jalapeños or red pepper flakes.
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Herbed: Include a few sprigs of fresh dill or thyme.
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Sweet & Warm: Swap sugar for honey and add a cinnamon stick.
Tips for Success
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Wear gloves to avoid stained hands.
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Use glass or stainless steel bowls/tools—beets can stain plastic.
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For deeper flavor, let pickles sit 1–2 weeks before eating.
Perfect for salads, cheese boards, or as a tangy side dish! 🥗🧀
(Let me know if you’d like a quick-pickle version or canning instructions in detail!)