Traditional Pickled Beets
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.
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Ingredients for Traditional Pickled Beets
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.
Traditional Pickled Beets Tips & Tricks
- Wear gloves when handling beets to avoid staining your hands.
- If you're new to canning, double-check that your jars and lids are properly sterilized to prevent any spoilage.
- For a little extra heat, toss in a few red pepper flakes to the pickling liquid.
Serving Ideas for Traditional Pickled 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.
Frequently Asked Questions
- Can I use a different type of vinegar?
- Yes, white vinegar can be used, but it will give a sharper taste. Apple cider vinegar is recommended for its milder flavor.
- How do I know if my jars are properly sealed?
- After cooling, press the center of each lid. If it doesn’t pop back, the jar is sealed. If it does, refrigerate and consume within a month.
Traditional Pickled Beets Recipe Walkthrough
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.
Why This Traditional Pickled Beets Works
- Perfect balance of sweet, sour, and earthy flavors.
- Simple ingredients that pack a punch.
- Long shelf-life allows you to enjoy them year-round.
- Perfect for adding a splash of color to your dishes.
Ingredients
- 2 lbs fresh beets
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp whole cloves
- 1 tbsp mustard seeds
- 1 tbsp salt
Step-by-step Instructions
- 1. Wash and trim the beets, leaving about an inch of stem. Boil in a large pot for 45 minutes to 1 hour until tender.
- 2. Drain the beets and allow them to cool until they can be handled. Rub off the skins and slice into 1/4-inch thick rounds.
- 3. In a separate pot, combine apple cider vinegar, sugar, water, cloves, mustard seeds, and salt. Bring to a boil, stirring until sugar is dissolved.
- 4. Add the sliced beets to the vinegar mixture and simmer for 5 minutes.
- 5. Carefully pack the beets into sterilized jars and pour the hot liquid over the top, leaving 1/2 inch headspace.
- 6. Seal the jars with lids and process in a boiling water bath for 10 minutes.
- 7. Allow to cool and store in a cool, dark place for up to 6 months.