Homemade Pickled Beets

🥣 Homemade Pickled Beets

Description

Homemade pickled beets are a classic combination of earthy sweetness and tangy vinegar flavor. These ruby-red slices add a pop of color and zest to salads, sandwiches, or even as a simple side dish. Made with fresh beets, vinegar, sugar, and spices, this recipe is simple, delicious, and a great way to preserve the season’s bounty.

Ingredients

Makes about 4 pints (serves 8–10 people)

• 2 lbs (about 6 medium) fresh beets

• 1 cup white vinegar (5% acidity)

• 1 cup apple cider vinegar

• 1 cup sugar (adjust to taste)

• 1 cup water

• 1 ½ tsp salt

• ½ tsp ground cinnamon (or 1 cinnamon stick)

• ½ tsp whole cloves (optional)

• ½ tsp mustard seeds (optional)

• 1 small onion, thinly sliced (optional for extra flavor)

Instructions

🧑‍🍳 Step 1: Prepare the Beets

1. Trim the beet tops to 1 inch and leave the roots intact (this prevents bleeding).

2. Scrub gently to remove dirt.

3. Place beets in a large pot, cover with water, and bring to a boil.

4. Simmer for 30–40 minutes, or until tender when pierced with a fork.

5. Drain and let cool slightly.

6. Slip off skins under cool running water. Slice or cut into wedges.

🫙 Step 2: Prepare the Pickling Brine

1. In a saucepan, combine both vinegars, sugar, water, salt, and spices.

2. Bring to a boil and stir until sugar dissolves.

3. Simmer for 5 minutes to let flavors blend.

🧴 Step 3: Combine & Store

1. Pack sliced beets into sterilized glass jars.

2. Pour the hot brine over beets, leaving ½ inch headspace.

3. Seal jars tightly with lids.

4. Let cool to room temperature, then refrigerate.

   • For longer storage, you can process jars in a boiling water bath for 10 minutes (optional for canning).

⏳ Step 4: Let It Marinate

• Allow the beets to pickle for at least 24–48 hours before eating for best flavor.

Notes

• For deeper color and flavor, use red wine vinegar instead of white vinegar.

• You can adjust sugar to make it more sweet or tangy to your taste.

• Golden or Chioggia (candy-striped) beets also work beautifully for a colorful mix.

Tips

✅ Always use non-reactive cookware (like stainless steel) when working with vinegar.
✅ Wear gloves to avoid staining your hands when handling red beets.
✅ Slice beets evenly to ensure uniform flavor absorption.
✅ If canning, ensure proper sterilization to prevent spoilage.

Serving Suggestions

• Add to salads (like spinach & goat cheese).

• Serve alongside roast meats or cheese platters.

• Layer in sandwiches or wraps for a tangy crunch.

• Enjoy straight from the jar as a refreshing snack.

Nutritional Information (per ½ cup serving)

(Values may vary slightly based on ingredients and preparation method.)

Health Benefits

🥕 Beets are rich in nutrients – loaded with folate, manganese, and fiber.
❤️ Support heart health – natural nitrates in beets may help lower blood pressure.
💪 Boost stamina – beet juice has been linked to improved athletic performance.
🧠 Improve brain function – nitrates increase blood flow to the brain.
🌿 Promote liver detoxification – betaine helps support healthy liver function.

Common Q&A

Q1: How long do homemade pickled beets last?
👉 In the refrigerator, they’ll last up to 2 months. If properly canned, they can last up to 1 year.

Q2: Can I use canned beets instead of fresh?
👉 Yes! Just skip the boiling step and heat them gently before pickling.

Q3: Can I reduce the sugar?
👉 You can reduce it to ½ cup, but balance with extra vinegar for proper acidity.

Q4: My beets lost color—why?
👉 Overcooking or using reactive metal pans can cause color fading. Use stainless steel and avoid aluminum.

Q5: Can I reuse the pickling liquid?
👉 Not recommended for long-term preservation, but you can reuse it within a few days for fresh quick-pickling.