Pickled Beets 🥄
What You Need:
- 8 medium fresh beets
- 1 cup vinegar
- 1 cup water
- 1/2 cup sugar
- 1/2 tsp salt
- 4 whole cloves (optional)
- 1/2 tsp ground allspice (optional)
- 1 cinnamon stick (optional)
- How to Make It:
Prepare the Beets : Wash the beets thoroughly, trimming off the tops and leaving about 1 inch of stem (to reduce bleeding during boiling).
Cook the Beets : - Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 35–40 minutes, or until beets are fork-tender.
Cool and Peel : - Drain and let the beets cool slightly. Peel off skins by rubbing them gently under cold running water. Cut beets into slices or chunks as desired.
Prepare the Pickling Brine : In a separate saucepan, combine vinegar, water, sugar, and salt. Add cloves, allspice, and cinnamon stick if using. Bring to a boil and simmer for 5 minutes to infuse flavors.
Combine Beets and Brine : Pack beets into clean sterilized jars. Pour hot brine over the beets, making sure they’re completely covered. Remove air bubbles, wipe rims, and seal jars with lids.
Store or Process : Let jars cool completely if refrigerating (store up to 1 month in fridge). For shelf-stable storage, process sealed jars in a boiling water bath for 30 minutes.
⏰ Prep Time: 20 minutes | ⏰ Cooking Time: 40 minutes | ⏰ Total Time: 1 hour
🔥 Kcal: ~80 kcal per 1/2 cup | 🍽️ Servings: 6–8