Vintage Spiced Pickled Beets bring a tangy, sweet burst of flavor to your table, capturing the essence of classic pickling traditions. Ideal for fall harvests, this recipe transforms fresh beets into a timeless treat that shines in any meal.
Beets are the star of this recipe, with their earthy sweetness that pairs perfectly with the spiced brine. White vinegar provides the acidity needed for pickling, preserving the beets and enhancing their flavor. Water helps dilute the vinegar's sharpness. Granulated sugar balances the vinegar's acidity, ensuring the perfect sweet and sour combination. Pickling salt draws out moisture and enhances the beets' natural flavors. Ground cloves, allspice, and a cinnamon stick infuse the beets with warm, aromatic spices. A single bay leaf adds depth and complexity to the brine.
These pickled beets are perfect as a tangy side dish to roasted meats or as a vibrant addition to salads. Try them on sandwiches for an unexpected twist, or pair them with charcuterie for a balanced board of flavors.
Start by prepping your beets. Trim off the tops and scrub them clean under running water to remove any dirt. Next, place the beets in a large pot and cover them with water. Bring this to a boil, then reduce to a simmer. Let them cook for about 30 to 40 minutes until they're tender when pierced with a fork. Once cooked, drain and allow them to cool enough to handle. Slip off the skins, which should peel away easily, and slice the beets into whatever shape you prefer.
Now, let's make the pickling brine. In a saucepan, combine white vinegar, water, granulated sugar, pickling salt, ground cloves, allspice, a cinnamon stick, and a bay leaf. Heat the mixture gently, stirring until the sugar dissolves completely. Keep it at a simmer, allowing the spices to infuse their flavors into the brine.
While the brine is simmering, sterilize your canning jars by placing them in a pot of boiling water for a few minutes. Once sterilized, carefully pack the sliced beets into the jars, leaving enough room for the brine. Pour the hot brine over the beets, leaving about half an inch of headspace at the top of each jar.
Seal the jars and process them in a boiling water bath for 10 minutes. This step is crucial for preserving the beets safely. After processing, let the jars cool and store them in a cool, dark place for at least two weeks. This waiting period allows the flavors to meld beautifully.
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