Pickled Beets

About This Recipe

Pickled beets are preserved root vegetables prepared by immersing cooked beets in a vinegar-based brine. This recipe follows traditional preservation techniques using standard ingredients.

Why You’ll Love This Recipe

Uses minimal, pantry-staple ingredients

Extends beet shelf life through preservation

Provides balanced sweet-tangy flavor profile

Serves as versatile condiment or side dish

Ingredients

2 lbs fresh beets (6-8 medium)

1½ cups white vinegar (5% acidity)

1 cup water

½ cup granulated sugar

1 tablespoon kosher salt

1 teaspoon whole black peppercorns

½ teaspoon whole cloves (optional)

Step by Step Instructions

Trim beet greens leaving 1-inch stems. Scrub beets thoroughly under cold water.

Place beets in large pot. Cover with cold water by 2 inches. Bring to boil.

Reduce heat to medium-low. Simmer uncovered 45-60 minutes until fork-tender.

Drain beets. Transfer to ice water bath until cool enough to handle.

Rub off skins using paper towels. Trim roots and stems. Slice into ¼-inch rounds.

Combine vinegar, water, sugar, salt, peppercorns, and cloves in saucepan. Bring to boil.

Reduce heat. Simmer brine 5 minutes, stirring until sugar dissolves.

Pack beet slices into sterilized jars leaving ½-inch headspace.

Pour hot brine over beets, covering completely while maintaining headspace.

Seal jars. Process in boiling water bath 30 minutes for shelf-stable preservation.

FAQ

Can I skip water bath processing?

Yes, but jars must be refrigerated immediately and consumed within 1 month.

How long until beets develop full flavor?

Allow at least 48 hours refrigeration before consuming for optimal flavor.

Can I use apple cider vinegar?

Yes, but it will alter flavor and color compared to white vinegar.

You Must Know

Imperfect jar seals require immediate refrigeration

Vinegar acidity below 5% compromises preservation safety

Overcrowding jars prevents proper brine circulation

Undercooked beets result in undesirable firm texture

Storage Tips

Shelf-stable jars: Store in cool, dark place up to 12 months

Refrigerator storage: Consume within 1 month

Opened jars: Keep refrigerated and use within 2 weeks

Discard if mold, cloudiness, or off-odors develop