Description
This classic Pickled Beets recipe features tender, simmered beets soaked in a tangy, sweetened vinegar brine infused with warm spices. Perfect as a vibrant side dish or addition to salads, these refrigerator pickled beets are easy to prepare and keep well for up to three weeks in the fridge.
Ingredients
Scale
Beets
- 2 pounds fresh beets, trimmed and scrubbed
Pickling Brine
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon ground cloves or 3 whole cloves
- 1 small cinnamon stick (optional)
Instructions
- Cook the Beets: Place the trimmed and scrubbed beets in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to a simmer. Cook for 30 to 40 minutes, or until the beets are tender when pierced with a fork.
- Prepare the Beets: Drain the cooked beets and allow them to cool until they can be handled comfortably. Peel off the skins, which should slip off easily. Slice or quarter the beets according to your preference for the final presentation.
- Make the Pickling Brine: In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, salt, black peppercorns, mustard seeds, cloves, and cinnamon stick if using. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has fully dissolved.
- Pack and Pour: Place the sliced beets into clean jars, packing them firmly but without crushing. Pour the hot brine over the beets, ensuring they are completely covered.
- Cool and Store: Let the jars cool to room temperature, then seal with lids and refrigerate. Allow the pickled beets to marinate for at least 24 hours before serving to develop full flavor.
Notes
- Pickled beets can be stored in the refrigerator for up to 3 weeks.
- For a milder flavor, reduce the amount of vinegar or increase the sugar to your taste preference.
- This recipe is intended for refrigerator pickling only and not suitable for long-term canning unless proper tested canning processes are followed.
