🫙 Homemade Pickled Beets 🫙
Ingredients
- 3 lb beets, tops trimmed
- 1 medium red onion, thinly sliced (optional)
Brine
- 2 cups apple cider vinegar (or red wine vinegar)
- 1 cup water
- 1 cup sugar (use 3/4 cup for less sweet)
- 1½ tsp fine salt
- 1 tsp peppercorns
- 1 tsp mustard seeds
- 1/2 tsp whole allspice
- 6 whole cloves
- 1 cinnamon stick
- 2 bay leaves
Instructions
- Cook & peel: Simmer beets until tender (30–45 min). Drain; slip off skins. Slice or wedge.
- Brine: Boil vinegar, water, sugar, salt, and spices; simmer 2 minutes.
- Pack: Divide beets (and onion) into warm, clean pint jars. Cover with hot brine; leave 1/2-inch headspace.
- Refrigerate 24–48 hrs before serving (keeps 1–2 months), or water-bath can using tested times for your altitude.
- Serve on salads, with goat cheese, burgers, or straight from the jar.
Tips & Variations
- Add orange peel or 1 tsp fresh grated ginger for a citrusy/spicy twist.
- Swap 1/2 cup vinegar for beet juice from the pot to deepen color.
- For savory beets, cut sugar to 1/2 cup and add 2 tsp kosher salt total.
Storage & Safety
- Refrigerator: Keep sealed and chilled; use clean utensils; consume within 1–2 months.
- Canning: Use new lids and follow a trusted, tested processing chart for pickled beets for your elevation. Discard if jars don’t seal or if contents look/smell off.
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