Description
Delight in the vibrant flavors of homemade pickled beets, a sweet yet tangy addition to any meal.
Ingredients
- 4 medium-sized beets
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup sugar
- 1 teaspoon salt
- 1 cinnamon stick (optional)
- 2-3 whole cloves (optional)
- 1 tablespoon mustard seeds (optional)
Instructions
- Rinse the beets under running water and trim off the greens, leaving about 1 inch of the stems intact.
- Place the beets in a large pot and cover them with water. Bring to a boil, then reduce to a simmer. Cook for about 30-40 minutes, or until they are tender.
- Remove the beets from the pot and let them cool slightly. Rub the skins off gently with your hands or a paper towel.
- Slice the beets into thin rounds or wedges.
- In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, and spices. Bring to a boil, stirring until sugar and salt dissolve.
- Sterilize your jars by boiling them in water or placing them in the dishwasher. Pack the sliced beets into the jars, leaving about ½ inch of space at the top.
- Carefully pour the hot brine over the packed beets, ensuring they’re fully submerged. Wipe the rims of the jars with a clean cloth before sealing with lids.
- Process your jars in a water bath for 10 minutes for long-term storage, or allow them to cool for refrigerator use.
- Let the pickled beets sit for at least 24 hours before enjoying.
Notes
For best flavor, allow to marinate. Store in the refrigerator for up to 2 months, or processed jars can last up to a year.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American