Pickled Beets Recipe

 Description

Pickled beets are a tangy, slightly sweet, and earthy side dish made by preserving cooked beets in a vinegar-based brine. This classic recipe balances the natural sweetness of beets with the acidity of vinegar and a touch of sugar and spices. They’re perfect for salads, sandwiches, charcuterie boards, or simply enjoyed straight from the jar.

 Ingredients for Pickled Beets

• 2 pounds fresh beets (medium-sized)

• 2 cups white vinegar (or apple cider vinegar for a milder flavor)

• 1 cup water

• 1 cup granulated sugar (adjust to taste)

• 1 teaspoon salt

• ½ teaspoon black peppercorns

• 2 whole cloves (optional, for warmth)

• 1 cinnamon stick (optional, for spice)

• 1 bay leaf

‍ Instructions

1. Prepare the beets

   • Wash beets thoroughly and trim off tops, leaving about 1 inch of stem.

   • Place in a large pot, cover with water, and boil for 30–40 minutes until tender.

   • Drain, cool slightly, then peel off skins (they should slip off easily). Slice or cube as desired.

2. Make the brine

   • In a saucepan, combine vinegar, water, sugar, salt, and spices.

   • Bring to a boil, stirring until sugar dissolves.

3. Pickle the beets

   • Pack beets into sterilized glass jars.

   • Pour hot brine over the beets, leaving ½ inch of headspace.

   • Seal with lids.

4. Store

   • For quick pickles: Refrigerate jars and let sit for at least 24 hours before eating.

   • For long-term storage: Process sealed jars in a boiling water bath for 30 minutes.

 Notes

• You can adjust the sweetness by reducing sugar or replacing some with honey.

• Apple cider vinegar gives a fruitier flavor, while white vinegar makes it sharper.

• Adding onions to the jars with the beets gives extra flavor.

• Always sterilize jars for longer shelf life.

 Tips

• Wear gloves when handling beets to avoid staining your hands.

• Slice beets evenly so they pickle at the same rate.

• Store in a cool, dark place if processed, or in the fridge for up to 2 months if quick-pickled.

• Let flavors develop for at least 3 days for the best taste.

️ Servings

• Makes about 4 pints (8 cups) of pickled beets.

• Serving size: ½ cup

 Nutritional Info (per ½ cup serving)

Calories: ~90

• Carbohydrates: 22g

• Sugars: 18g

• Fiber: 2g

• Protein: 1g

• Fat: 0g

• Sodium: 150mg

(Values may vary based on sugar and vinegar used.)

 Benefits

• Rich in antioxidants (betanin, which gives beets their red color).

• Supports heart health and blood pressure regulation.

• High in dietary fiber for digestion.

• Contains folate, manganese, and potassium.

• Pickling preserves beets so you can enjoy them year-round.

❓ Q/A

Q: How long do pickled beets last in the fridge?
A: Up to 2 months if refrigerated in airtight jars.

Q: Can I reduce the sugar in this recipe?
A: Yes, but keep some sugar to balance the vinegar and enhance flavor.

Q: Do I need to pressure can pickled beets?
A: No, a water bath is sufficient due to the high acidity from vinegar.

Q: Can I use golden or striped beets instead?
A: Absolutely! The flavor will be milder, but still delicious.

Q: When are pickled beets ready to eat?
A: They taste best after at least 3 days of marinating.