Pickled Beets

A beginner-to-intermediate recipe for sweet, tangy, and earthy pickled beets with a spiced brine. The process involves simmering beets, preparing a vinegar-based brine with whole spices, and either refrigerating for quick consumption or water-bath canning for long-term storage.

Ingredients

• 3 lbs (1.35 kg) fresh medium beets (Red, golden, or Chioggia)
• 1 medium red onion, thinly sliced (optional)
• 1 ½ cups (355 ml) apple cider vinegar (5% acidity)
• 1 cup (240 ml) water
• 1 cup (200 g) granulated sugar
• 1 tbsp coarse sea salt or pickling salt
• 2 whole cinnamon sticks
• 1 tsp whole cloves
• 1 tsp whole allspice berries
• 1 tsp mustard seeds
• 2 bay leaves
• 2 cloves garlic, lightly smashed (optional)

Instructions

1. Trim the beet greens, leaving about 1 inch of stem and the taproot attached. Scrub the roots gently under cold water to remove soil.
2. Place the scrubbed beets into a large stockpot and cover them with cold water by at least 2 inches. Set the burner to High heat and bring to a rolling boil.
3. As soon as it boils, reduce the intensity to Medium-Low, cover with a lid, and simmer gently for 35 to 45 minutes until a sharp knife slides into the center with light resistance.
4. Drain the cooked beets and immediately transfer them to a bowl filled with ice water. Let them cool for 5 minutes until safe to handle.
5. Using your thumbs, rub the skin gently so it slips right off. Trim off the top stem and taproot.
6. Slice the peeled beets into ¼-inch thick rounds, or cut them into bite-sized wedges or crinkle cuts. If using red onion, toss the thin slices with the beets.
7. In a non-reactive stainless steel saucepan, combine apple cider vinegar, water, sugar, pickling salt, cinnamon sticks, whole cloves, allspice berries, mustard seeds, bay leaves, and smashed garlic.
8. Place the saucepan over Medium-High heat. Stir continuously until the sugar and salt dissolve completely.
9. Bring the mixture to a brief simmer, then reduce heat to Low, cover, and let the spices steep for 5 minutes to infuse the brine.
10. Pack the sliced beets and onions tightly into clean, glass pint jars, leaving ½ inch of headspace at the top.
11. Ladle the hot brine over the beets, ensuring all slices are completely submerged while keeping the ½-inch headspace. Evenly distribute the whole cinnamon sticks and bay leaves into the jars.
12. Run a clean utensil along the inside edge of each jar to release trapped air bubbles. Wipe the rims clean with a moist paper towel and seal with tight-fitting lids.
13. For the Quick Refrigerator Method: Allow jars to cool to room temperature on the counter, then store them in the refrigerator. They are ready to enjoy after 24 hours and keep fresh for up to 1 month chilled.
14. For the Water Bath Canning Method: Process filled jars in a boiling water bath (High heat) for 30 minutes (adjusting for altitude). Carefully remove, let cool uninterrupted for 24 hours, verify airtight seals, and store in a cool, dark pantry for up to 1 year.

Notes

Wear gloves to prevent beet juice from staining skin and cutting boards. For a savory kick, swap cinnamon and allspice for black peppercorns, dill seeds, and extra garlic. Leftover brine can be used to make quick pickled beet eggs by submerging hard-boiled eggs in it for 48 hours. Nutrition per serving (approx. ¼ cup / 50g): 45 kcal, 0.1g Total Fat, 180mg Sodium, 11g Total Carbohydrates, 1.2g Dietary Fiber, 9.5g Sugars, 0.8g Protein, 165mg Potassium, 40mcg Folate.