Description
Tangy, crimson homemade pickled beets elevate simple vegetables into a gourmet delicacy with minimal effort. Crisp, zesty slices deliver a perfect balance of sweet and sour, making these pickles an irresistible addition you’ll crave on salads, sandwiches, or enjoyed straight from the jar.
Ingredients
Scale
Vegetables:
- 10 fresh beets, peeled and sliced
Spices and Seasonings:
- 2 sticks cinnamon
- 4 whole cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons salt
Liquid and Sweetener:
- 1 cup white vinegar
- 1/2 cup sugar
Instructions
- Prepare the beets by gently washing them and trimming off the leafy tops, leaving about an inch of stem to prevent color bleeding during cooking.
- Place beets in a large pot, completely submerge in water, and bring to a rolling boil over high heat. Reduce to medium-high and simmer for approximately 15-20 minutes until tender when pierced with a fork.
- Drain the beets, reserving 2 cups of the vibrant cooking liquid. Allow beets to cool slightly, then carefully peel the skin using disposable gloves to prevent staining.
- Sanitize glass canning jars and lids by immersing them in rapidly boiling water for 10 minutes to eliminate potential bacteria.
- In a separate saucepan, combine reserved beet liquid, vinegar, sugar, salt, cinnamon sticks, whole cloves, allspice berries, and fresh ginger. Bring the pickling mixture to a vigorous boil, stirring occasionally.
- Slice cooled beets into uniform wedges or rounds, then gently add them to the bubbling pickling liquid. Simmer for 3-5 minutes to infuse flavors.
- Remove aromatic spices like cinnamon sticks and whole cloves from the liquid to prevent overpowering the beet flavor.
- Using a sterilized ladle, carefully transfer beets and hot pickling liquid into prepared jars, maintaining a half-inch headspace at the top.
- Wipe jar rims meticulously with a clean, damp cloth to ensure a proper seal, then securely fasten lids and rings.
- Process filled jars in a boiling water bath for 10 minutes to create a hermetic seal and guarantee preservation.
- Remove jars and allow them to cool completely at room temperature, listening for the satisfying “ping” of sealed lids.
- Store pickled beets in a cool, dark pantry for up to one year, allowing flavors to develop and meld over time.
Notes
- Enhance flavor by roasting beets instead of boiling for a deeper, caramelized taste profile.
- Select fresh, firm beets without bruises or soft spots to ensure the best pickling results.
- Reduce sugar content for a tangier pickle or use honey as a natural alternative sweetener.
- Wear gloves during preparation to prevent staining hands and clothing with bright beet juice.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 41 kcal
- Sugar: 5 g
- Sodium: 225 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg