Ingredients
- 2 lbs (900 g) fresh beets
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 tsp salt
- 4 whole cloves (optional)
- 1 small cinnamon stick (optional)
Instructions
- Wash the beets thoroughly, leaving about 1 inch of stem attached.
- Place the beets in a large pot and cover with water.
- Bring to a boil, then reduce heat and simmer for 30–45 minutes, or until fork-tender.
- Drain and allow the beets to cool enough to handle.
- Rub off the skins and slice or dice the beets as desired.
- In a saucepan, combine the vinegar, water, sugar, salt, cloves, and cinnamon stick.
- Bring the pickling liquid to a boil, stirring until the sugar dissolves.
- Pack the beets into clean jars or a heat-safe container.
- Pour the hot pickling liquid over the beets, ensuring they are fully covered.
- Let cool to room temperature, then refrigerate.
Storage
- Refrigerate for at least 24 hours before serving for the best flavor.
- Keeps in the refrigerator for up to 3–4 weeks.
Variations
- Add sliced onions for extra flavor.
- Include a few peppercorns for a subtle spice.
- Use apple cider vinegar for a slightly fruitier taste.
Serving Ideas
- Toss into green salads.
- Serve alongside roasted meats.
- Add to charcuterie boards.
- Chop into potato salad or grain bowls.
Yield: About 2 quarts (2 liters) of pickled beets.
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 24 hours.
