Pickled Beets Recipe

There’s something extraordinarily special about the turning of the seasons, the way it ushers in an abundance of fresh produce brimming with colors and flavors that demand to be preserved. In my family, pickling beets has always been a celebration of both their sweet earthiness and their versatility in myriad dishes. This Pickled Beets Recipe is more than a preservation method; it’s a journey back to cherished family moments spent around the kitchen, immersed in the magic of transforming humble ingredients into culinary treasures. Let’s dive into this delightful recipe, perfect for adding a touch of vibrant flair to your salads, sandwiches, or as a zesty standalone treat. Gather your loved ones, roll up your sleeves, and savor the joy of making these exquisite pickled beets together.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4 jars
• Skill Level: Easy

Ingredients

• 2 pounds fresh beets, washed and trimmed
• 2 cups apple cider vinegar
• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon pickling salt
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 bay leaf
• 2-3 whole cloves

Instructions

1. Place the beets in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the beets are tender when pierced with a fork.
2. Drain the beets and let them cool slightly. Once they are cool enough to handle, peel the skins off. They should slip off easily; use a knife for any stubborn spots.
3. Slice the peeled beets into thin rounds or wedges, depending on your preference.
4. In a separate large pot, combine the apple cider vinegar, water, sugar, pickling salt, mustard seeds, black peppercorns, bay leaf, and cloves. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
5. Reduce the heat and simmer the brine for about 5 minutes to allow the flavors to meld together.
6. While the brine simmers, pack the beet slices into sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.
7. Carefully pour the hot brine over the beets in the jars, making sure the beets are completely covered and the brine fills each jar.
8. Wipe the rims of the jars clean, place the lids on, and secure the bands. Let them cool to room temperature, then refrigerate. The pickled beets are best enjoyed after at least 24 hours, allowing the flavors to develop beautifully.

Helpful Tips

Feel free to experiment with additional spices, such as star anise or coriander seeds, to infuse the beets with your unique touch. For a slightly tangier variation, increase the amount of vinegar. This recipe is very adaptable and can be tailored to your taste preferences.

Storage Instructions

Store the jars of pickled beets in the refrigerator for up to 2 months. Ensure they are always kept in a cool environment to retain their crisp texture and vibrant flavors.

Pairings

Pickled beets pair wonderfully with fresh salads, hearty sandwiches, or alongside roasted meats and vegetables. A light, crisp white wine or an iced herbal tea complement their flavor beautifully, enhancing the overall dining experience.

At Zynahz, our mission is to infuse your kitchen with joy and creativity, inspiring delightful family moments and culinary adventures. I encourage you to try this Pickled Beets Recipe and share your delicious results with us. Spread the love by sharing this recipe with friends and family, and don’t forget to explore more on Zynahz. Follow us on social media, sign up for our newsletter, and let’s continue our journey of culinary exploration together.