If you’ve never pickled beets before, you’re in for a treat. This traditional pickled beet recipe brings out the earthy sweetness of fresh beets with a tangy kick, making it a delightful addition to your pantry.
Beets: The star of the show. Fresh beets bring their natural sweetness and earthy flavor, which is beautifully complemented by the pickling process.
Apple cider vinegar: This adds a mellow tanginess and depth of flavor, enhancing the sweetness of the beets.
Granulated sugar: Balances the acidity of the vinegar and brings out the natural sweetness of the beets.
Water: Dilutes the vinegar, preventing it from overpowering the beets.
Whole cloves: Adds a warm, aromatic depth to the pickling liquid.
Mustard seeds: Contribute a subtle spiciness, adding complexity to the flavor profile.
Salt: Essential for enhancing all the flavors and preserving the beets.
These pickled beets are a wonderful addition to salads, providing a sweet-tangy punch. They also pair beautifully with goat cheese or feta on a charcuterie board. For a heartier option, try them alongside roasted meats or as a vibrant topping for burgers.
Start by thoroughly washing the beets under running water. Trim the tops, leaving about an inch of stem to prevent bleeding during cooking. In a large pot, bring water to a boil, and add the beets. Let them cook for about 45 minutes to an hour until they’re tender when pierced with a fork.
Once your beets are cooked, drain them and set aside to cool down. When they’re cool enough to handle, rub off the skins with your hands — they should slip right off. Slice the beets into 1/4-inch rounds, ready for pickling.
In another pot, combine apple cider vinegar, sugar, water, cloves, mustard seeds, and salt. Bring this mixture to a boil, stirring until the sugar completely dissolves. Add the sliced beets to this pot and let them simmer gently for about 5 minutes, allowing the flavors to meld.
Carefully pack the beets into sterilized jars, ensuring they’re packed snugly without crushing. Pour the hot pickling liquid over the beets, leaving about 1/2 inch of headspace. Seal the jars with sterilized lids.
Process the sealed jars in a boiling water bath for 10 minutes. This step is crucial as it ensures the beets are preserved safely. Once done, let the jars cool naturally. Store them in a cool, dark place where they can keep for up to 6 months.
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