Homemade Pickled Beets

Ingredients

• 2 pounds fresh beets
• 1 cup white vinegar
• ½ cup water
• ½ cup granulated sugar
• 1 teaspoon salt
• ½ teaspoon whole black peppercorns
• ½ teaspoon mustard seeds
• 3 whole cloves
• 1 small cinnamon stick
• 1 bay leaf

Instructions

Step 1: Prepare the Beets

1. Wash the beets thoroughly to remove any dirt. Leave about one inch of the stems attached to prevent the color from bleeding during cooking.

Step 2: Cook the Beets

1. Place the beets in a large pot and cover with water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 35–45 minutes, or until the beets are fork tender.

Step 3: Cool and Peel

1. Drain the cooked beets and allow them to cool until they are easy to handle. Rub the skins off using your hands or a paper towel. Slice or dice the beets into your preferred size.

Step 4: Make the Pickling Brine

1. In a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, cloves, cinnamon stick, and bay leaf. Bring the mixture to a gentle boil while stirring until the sugar completely dissolves.

Step 5: Pack the Jars

1. Place the sliced beets into clean glass jars, leaving about ½ inch of headspace.

Step 6: Add the Brine

1. Carefully pour the hot pickling liquid over the beets until they are completely covered.

Step 7: Cool

1. Allow the jars to cool to room temperature before sealing with lids.

Step 8: Refrigerate

1. Refrigerate for at least 24 hours before serving for the best flavor. The longer the beets sit, the more flavorful they become.

Notes

Store refrigerated pickled beets in tightly sealed jars for up to 3 weeks. Always use a clean utensil when removing beets from the jar to maintain freshness.

Nutrition

Calories: 105 · Protein: 2g · Fat: 0g · Carbohydrates: 24g · Saturated Fat: 0g · Fiber: 4g · Sugar: 19g · Sodium: 395mg