Ah, pickled beets — a classic tangy, sweet treat that’s easy to make and keeps for months! Here’s a clear guide to making, storing, and enjoying pickled beets.
Ingredients
- 2–3 medium beets, washed and trimmed
- 1 cup vinegar (white or apple cider)
- 1 cup water
- ½ cup sugar
- 1 tsp salt
- Optional spices: cloves, cinnamon stick, allspice, mustard seeds
Step-by-Step Instructions
1️⃣ Cook the Beets
- Place beets in a pot, cover with water, and boil or steam until tender (15–30 minutes depending on size).
- Let them cool, then peel and slice into rounds or wedges.
2️⃣ Prepare Pickling Liquid
- In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Bring to a boil, then reduce heat and simmer 5 minutes to dissolve sugar and let flavors meld.
3️⃣ Pack the Jars
- Place the sliced beets into sterilized jars.
- Pour hot pickling liquid over the beets, covering them completely.
- Leave about ½ inch of space at the top (headspace).
4️⃣ Seal and Cool
- Close jars with lids.
- Let them cool to room temperature, then refrigerate.
5️⃣ Wait Before Eating
- Best flavor develops after at least 24–48 hours.
- Pickled beets will keep in the fridge for up to 2 months.
Tips
- For long-term storage without refrigeration, use a water bath canning method to safely preserve the beets.
- Add aromatics like ginger or peppercorns for extra flavor.
- Use in salads, sandwiches, or as a side dish — the tangy-sweet flavor pairs well with many meals.
If you want, I can give a shortcut method for pickled beets that’s ready to eat in just one hour while keeping that classic flavor.
Do you want me to do that?
