Beautifully colored and not overly spicy, this is how my mom always made her pickled beets, and I continue the tradition.
Table of Contents
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Ingredients:
- 8 medium fresh beets
- 1 cup vinegar (white or apple cider vinegar)
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons whole allspice
- 1/2 teaspoon salt
Instructions:
1. Prepare the Beets:
- Wash the beets thoroughly and trim the tops and roots, leaving about 1 inch of the stems and roots intact. This helps to prevent the beets from bleeding during cooking.
2. Cook the Beets:
- Place the beets in a large pot and cover them with water.
- Bring the water to a boil, then reduce the heat and simmer until the beets are tender when pierced with a fork, about 30-45 minutes depending on their size.
- Drain the beets and allow them to cool until they can be handled. Peel the beets by rubbing off the skins with your hands or using a vegetable peeler. Cut the beets into slices or wedges, as preferred.
3. Make the Pickling Brine:
- In a medium saucepan, combine the vinegar, sugar, whole cloves, whole allspice, and salt.
- Bring the mixture to a boil, stirring until the sugar is completely dissolved.
4. Pickle the Beets:
- Place the sliced or wedged beets into a sterilized glass jar or jars.
- Pour the hot pickling brine over the beets, making sure they are completely covered.
- Allow the mixture to cool slightly, then seal the jars with lids.
5. Store the Pickled Beets:
- Refrigerate the jars for at least 24 hours before serving to allow the flavors to meld. The pickled beets will keep in the refrigerator for several weeks.
Serving Suggestions:
- Pickled beets make a great side dish for sandwiches, salads, or main courses.
- They can also be used as a colorful and tangy addition to a charcuterie board.
Enjoy continuing the tradition with these beautifully colored and delicious pickled beets!