🥫 Classic Pickled Beets
🍽️ Yields: About 4 pint jars
⏱️ Time: ~1.5 hours total (plus cooling time)
🧊 Refrigerator or Water Bath Canning option
🧂 Ingredients:
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3–4 lbs fresh beets, scrubbed (about 10–12 medium beets)
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2 cups white vinegar (5% acidity)
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1 cup water
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¾–1 cup granulated sugar (adjust to taste)
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1½ tsp pickling salt (or kosher salt)
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1 tsp whole cloves
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1 tsp whole allspice
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1–2 cinnamon sticks
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Optional: ½ tsp mustard seeds or black peppercorns
👩🍳 Instructions:
1. Cook the Beets:
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Trim beet tops (leave 1–2 inches of stem to prevent bleeding).
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Place beets in a large pot, cover with water, and boil until fork-tender — about 30–40 minutes.
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Drain, cool under cold water, and slip off the skins.
📝 Tip: Wear gloves to avoid staining your hands!
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Slice or quarter the beets as desired.
2. Make the Pickling Brine:
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In a non-reactive pot, combine:
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Vinegar
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Water
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Sugar
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Salt
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Spices (tie cloves, allspice, and cinnamon in a spice bag or cheesecloth for easy removal)
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Bring to a boil, then simmer for 5 minutes to infuse the flavors.
3. Pack the Beets:
🧊 For Refrigerator Pickled Beets:
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Pack sliced beets into clean glass jars.
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Pour hot brine over them to cover completely.
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Let cool, cover, and refrigerate.
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Wait 24–48 hours before eating. Keeps for up to 3 months in the fridge.
🫙 For Canning (Long-Term Storage):
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Sterilize pint jars and keep hot.
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Pack hot beets into jars, leaving ½” headspace.
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Pour in hot brine, remove air bubbles, and wipe rims.
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Apply lids and process in a boiling water bath for 30 minutes.
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Cool, then check seals after 24 hours.
Properly sealed jars store up to 12 months in a cool, dark place.
📝 Variations:
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Add red onions or hard-boiled eggs to the jar for a Pennsylvania Dutch-style twist.
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Use apple cider vinegar for a mellower flavor.
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Swap sugar for honey or maple syrup for a natural sweetener option.
Let me know if you’d like a spicy version, golden beet adaptation, or printable canning label template!
