Homemade Pickled Beets
Description
These vibrant, tangy pickled beets offer a wonderful balance of earthy sweetness and bright acidity. Packed into mason jars and stored in the refrigerator, they make a fantastic, crisp snack, a colorful addition to salads, or a zesty side dish for sandwiches and cheese boards.
Ingredients
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2 lbs fresh whole beets, washed with stems trimmed to about 1 inch
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1 cup white vinegar (or apple cider vinegar)
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1 cup water
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1/2 cup granulated sugar (or honey)
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1 teaspoon salt
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1 small red onion, thinly sliced (optional)
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Whole spices: 1 teaspoon whole black peppercorns, 2 whole cloves, and 1 bay leaf
Step-by-Step Instructions
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Cook the Beets: Place the trimmed beets in a large pot and cover them with water. Bring to a boil, then reduce heat to medium and simmer for 30 to 45 minutes (depending on size), or until they are easily pierced with a fork.
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Peel and Slice: Drain the hot water and run cold water over the beets to cool them quickly. Slip the skins off using your fingers or a paper towel. Slice or cube the beets into bite-sized pieces.
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Pack the Jars: Pack the sliced beets (and optional red onion slices) tightly into clean glass mason jars.
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Make the Brine: In a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, cloves, and bay leaf. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
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Pour over Beets: Carefully pour the hot brine into the jars over the beets, ensuring they are completely submerged. Let the jars cool uncovered to room temperature.
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Chill and Store: Seal the jars tightly and place them in the refrigerator. For the best flavor, let them marinate for at least 24 hours before serving. They will keep fresh in the fridge for several weeks!
