Homemade Pickled Beets: A Tangy and Sweet Delight
Pickled beets are a classic side dish that adds a burst of color and flavor to any meal. With their sweet, tangy taste and vibrant hue, they’re perfect in salads, sandwiches, or enjoyed straight from the jar. Making your own pickled beets at home is surprisingly easy and requires only a few simple ingredients.
Ingredients:
- 6 medium fresh beets (about 2 lbs)
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 tsp salt
- ½ tsp black peppercorns
- ½ tsp mustard seeds (optional)
- 2–3 whole cloves (optional)
- 1 small cinnamon stick (optional)
Instructions:
- Prepare the Beets:
- Wash beets thoroughly. Trim the stems, leaving about 1 inch attached to prevent bleeding.
- Place beets in a large pot, cover with water, and boil for 30–40 minutes until tender.
- Drain and let cool slightly. Peel off the skins and slice beets into rounds or wedges.
- Make the Pickling Brine:
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and optional spices.
- Bring to a gentle boil, stirring until sugar is dissolved. Simmer for 5 minutes.
- Pack the Jars:
- Place sliced beets into sterilized jars.
- Pour the hot brine over the beets, covering them completely.
- Seal jars with lids and let cool to room temperature.
- Store:
- Refrigerate for at least 24–48 hours before eating to allow the flavors to develop.
- Pickled beets will keep in the fridge for up to 1 month.
Serving Tip: Try them on toast with goat cheese, toss them into a fresh green salad, or enjoy as a colorful addition to your charcuterie board!
