Of course! Pickled beets are a classic, vibrant, and surprisingly easy condiment to make at home. They are tangy, sweet, and earthy, perfect for salads, charcuterie boards, or as a simple side dish.
Here is a comprehensive guide to making them, including a simple recipe and various options.
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Classic Pickled Beets Recipe
This recipe uses a simple water bath canning method for shelf-stable jars, but I’ll also include instructions for quick refrigerator pickles.
Prep Time: 30 mins Cook Time: 30-60 mins (for roasting/boiling beets) Canning Processing Time: 30 mins Yields: About 3-4 pint (500 ml) jars
Ingredients:
· 2-3 lbs fresh beets (enough to fill 3-4 jars)
· 1 ½ cups white vinegar (5% acidity) or apple cider vinegar
· 1 ½ cups water
· ¾ cup granulated sugar (adjust to taste)
· 1 teaspoon kosher salt
· Flavor Add-Ins (per jar):
· 1-2 whole cloves
· 1 small cinnamon stick
· 1-2 whole allspice berries
· ½ tsp whole peppercorns
· 1-2 slices of red onion
· 1 bay leaf
Instructions:
Part 1: Prepare the Beets
1. Cook the Beets: This is easiest by roasting or boiling.
· Roasting (Recommended for best flavor): Preheat oven to 400°F (200°C). Scrub beets clean, trim tops, and wrap individually in foil. Place on a baking sheet and roast for 45-60 minutes, until easily pierced with a fork. Let cool, then peel—the skins should slide right off.
· Boiling: Scrub beets and trim tops. Place in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30-45 minutes until tender. Drain and let cool before peeling.
2. Slice Beets: Slice the peeled beets into wedges, cubes, or thin rounds.
Part 2: Make the Brine & Pack Jars
1. Make Brine: In a non-reactive saucepan (stainless steel, enameled), combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Reduce heat and keep it hot.
2. Sterilize Jars: Wash your canning jars, lids, and bands in hot, soapy water. Keep jars hot until ready to use (you can run them through a dishwasher cycle or leave them in a pot of simmering water).
3. Pack Jars: Into each hot, sterilized jar, place your desired flavor add-ins (e.g., 1 cinnamon stick, 2 cloves, a few onion slices). Tightly pack the prepared beets into the jars, leaving ½ inch of headspace at the top.
4. Add Brine: Carefully ladle the hot brine over the beets, maintaining the ½-inch headspace. Use a non-metallic utensil (like a chopstick) to remove any air bubbles by running it around the inside of the jar.
5. Seal Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on top and screw on the bands until they are fingertip-tight (don’t over-tighten).
Part 3: Process for Shelf Stability (Optional)
1. Water Bath Canning: If you want your pickled beets to be shelf-stable, process them in a water bath canner.
· Place the filled jars in the canning rack and lower them into a pot of boiling water, ensuring water covers the jars by at least 1 inch.
· Boil (process) for 30 minutes (adjust time for your altitude if necessary).
· Carefully remove the jars and place them on a towel on the counter. Let them cool, undisturbed, for 12-24 hours. You should hear the satisfying “pop” of the lids sealing.
2. Check Seals: After cooling, press the center of each lid. If it doesn’t flex up and down, it’s sealed. Any unsealed jars must be stored in the refrigerator.
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Refrigerator Pickled Beets (Quick & Easy Method)
If you don’t want to can them, this is the simplest method.
1. Prepare the beets and brine as described in steps 1-3 above.
2. Pack the sliced beets and flavorings into clean glass jars or an airtight container.
3. Pour the hot brine over the beets, ensuring they are fully submerged.
4. Let the jars cool to room temperature, then seal and place them in the refrigerator.
5. They will be ready to eat in at least 24 hours, but the flavor gets better after a few days. They will keep in the fridge for 3-4 weeks.
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Flavor Variations:
· Sweet & Spicy: Add a few thin slices of fresh ginger or a small dried chili pepper to each jar.
· Herby: Use a few sprigs of fresh dill or thyme instead of the warm spices.
· Citrus Twist: Add a few strips of orange or lemon zest to the jar.
· Jalapeño-Lime: Add 2-3 slices of jalapeño and a slice of lime to each jar for a tangy, spicy kick.
Serving Suggestions:
· On a Salad: The classic use! Especially good with goat cheese, walnuts, and arugula.
· As a Side Dish: Served cold next to roasted meats, sandwiches, or as part of a holiday meal.
· On a Charcuterie Board: Their bright color and tangy flavor are a perfect contrast to rich cheeses and meats.
· As a Garnish: Chopped and used on deviled eggs or tacos.
Enjoy your homemade pickled beets! They are a wonderful and rewarding project.