Mom’s Pickled Beets

Beautifully colored and not overly spicy, this is how my mom always made her pickled beets, and I continue the tradition.

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!