Instructions
Step 1: Wash beets thoroughly, trim tops and roots. Place in a large pot, cover with water, and boil for 35–40 minutes, or until fork tender. Drain and let cool slightly.
Step 2: Peel beets by rubbing off the skins (they should slip off easily). Slice into rounds or wedges.
Step 3: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.
Step 4: Place sliced beets in sterilized jars. Pour hot brine over the beets, making sure they’re fully covered. Seal jars tightly.
Step 5: Let cool at room temperature before refrigerating. For best flavor, allow beets to pickle at least 12 hours before eating.
Tips & Secrets
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Wear gloves when handling beets to avoid staining your hands.
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Adjust sugar and vinegar to make the brine sweeter or more tangy.
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Add sliced onions or carrots for variety.
Serving & Storage
Serve chilled as a side dish, in salads, or as a tangy snack. Store in the refrigerator for up to 1 month. For long-term storage, use a canning method to seal jars properly.
Variations
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Use balsamic vinegar for a richer, slightly sweet brine.
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Add fresh dill for a herby twist.
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Spice it up with a chili pepper in the brine.
Conclusion
These Pickled Beets are simple, delicious, and versatile — the perfect way to enjoy earthy beets with a tangy-sweet kick. Beautifully vibrant and packed with flavor, they’re a healthy addition to any table.
