Follow these simple steps to make the perfect jar of pickled beets:
Step 1: Prepare the Beets:
Wash the beets thoroughly to remove any dirt.
Trim the tops and roots, but don’t peel yet—leaving the skin on helps retain color during cooking.
Step 2: Cook the Beets:
Place the beets in a large pot and cover with water.
Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until the beets are fork-tender.
Drain and allow them to cool slightly. Once cooled, peel off the skins easily by rubbing them with your hands or a paper towel.
Step 3: Slice or Quarter the Beets:
Depending on preference, slice the beets into rounds, wedges, or chunks. Keep them uniform so they pickle evenly.
Step 4: Make the Pickling Brine:
In a saucepan, combine vinegar, sugar, water, and salt.
Add optional spices like cloves, peppercorns, and a cinnamon stick if desired.
Bring the mixture to a boil, stirring until sugar dissolves.
Step 5: Combine Beets and Brine
Place prepared beets into sterilized jars.
Pour hot brine over the beets, ensuring they are fully submerged.
Seal jars with lids and allow to cool at room temperature.
Step 6: Store and Enjoy:
Refrigerate for quick pickles (ready in 24 hours, best after a few days).
For long-term storage, process jars in a hot water bath for 30 minutes, then store in a cool, dark place.
💡 Tips & Tricks for Recipe Success:
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