Preserved Pickled Beets are a deliciously tangy and sweet treat, perfect for adding to salads, sandwiches, or as a side dish. The combination of apple cider vinegar, spices, and the natural earthiness of beets creates a rich flavor that only deepens as they sit and marinate. Making pickled beets at home is also a great way to preserve the freshness of the season’s beets, offering a healthy, flavorful addition to meals year-round.
With this easy-to-follow recipe, you’ll learn how to create perfectly preserved pickled beets, ensuring each jar captures the rich, spiced taste that makes these beets so special.
Why You’ll Love This Recipe:
• Unique Flavor: The blend of spices with apple cider vinegar gives these beets a complex, slightly sweet, and tangy taste.
• Long-Lasting: Properly preserved, these pickled beets last for months, giving you a flavorful addition to meals whenever you want.
• Versatile Use: Perfect in salads, as a side dish, or simply on their own.
Ingredients:
• 10 medium beets, scrubbed clean
• 2 cups apple cider vinegar
• 1 cup water
• 1 cup granulated sugar
• 2 teaspoons salt
• 1 teaspoon whole cloves
• 1 teaspoon whole peppercorns
• 2 cinnamon sticks
• 2 bay leaves
Instructions:
Step 1: Cook the Beets
• Place the cleaned beets in a large pot and cover with water. Bring to a boil over medium-high heat and cook until the beets are tender, about 45 minutes.
• Drain the cooked beets and let them cool. Once cool, peel the beets (the skins should slide off easily) and slice them into 1/4-inch thick slices.
Step 2: Prepare the Brine
• In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, salt, whole cloves, peppercorns, cinnamon sticks, and bay leaves.
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to blend and infuse the brine.
Step 3: Pack the Beets
• While the brine is simmering, sterilize canning jars and lids according to the manufacturer’s instructions to ensure safe preservation.
• Carefully pack the sliced beets into the sterilized jars, leaving about 1/2 inch of headspace at the top of each jar to allow for proper sealing.
Step 4: Add the Brine
• Pour the hot brine over the beets in each jar, making sure the spices are evenly distributed. Leave 1/2 inch of headspace. Wipe the rims of the jars clean to ensure a good seal, then tightly secure the lids.
Step 5: Process the Jars
• Place the sealed jars in a boiling water canner, ensuring they are fully submerged. Process for 30 minutes to ensure a proper seal and preservation.
• Carefully remove the jars from the canner and allow them to cool undisturbed for 24 hours. Check the seals by pressing down on the lid; it should not pop back if sealed correctly. Label and store in a cool, dark place.
Tips:
• Spice Variations: Feel free to add mustard seeds, coriander seeds, or even a few slices of fresh ginger for extra flavor.
• Adjust the Sweetness: Increase or reduce the sugar based on your preference for sweeter or more tangy beets.
• Labeling: Be sure to label the jars with the date to keep track of freshness.
Storage Options:
• Pantry: Properly sealed jars can be stored in a cool, dark place for up to a year.
• Refrigerator: Once opened, keep jars in the refrigerator and use within 2 weeks.
Preserved Pickled Beets are a versatile addition to your pantry, ready to add a pop of flavor to any meal. Enjoy the rich, tangy taste of homemade pickled beets throughout the year!
