Brighten up your meals with these vibrant and tangy pickled beets! They’re incredibly easy to make, perfect for beginners, and a fantastic way to add a pop of color and flavor to any dish. Get ready to fall in love with this simple recipe.
Key Ingredients & Substitutions:
- Fresh Beets: Choose firm, bright beets. You can use golden beets for a different color!
- Vinegar: White vinegar is classic, but apple cider vinegar adds a milder, fruitier note.
- Sweetener: Sugar balances the tang. Honey or maple syrup can work for a slightly different flavor.
- Spices: Whole spices like peppercorns and bay leaves infuse great flavor. Feel free to experiment with a pinch of red pepper flakes for a little kick.
Ingredients:
For the Beets:
* 2 lbs fresh beets, trimmed and scrubbed
For the Brine:
* 1 ½ cups white vinegar
* 1 cup water
* ½ cup granulated sugar
* 1 teaspoon salt
* 1 teaspoon whole black peppercorns
* 2 bay leaves
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes (for boiling beets)
- Yields: 2 pints
- Tools Needed: Large pot, small saucepan, pint-sized jars with lids
Step-by-Step Instructions:
1. Cook the Beets
Place the scrubbed, trimmed beets in a large pot. Cover them with water by an inch or two. Bring to a boil, then reduce heat and simmer until fork-tender, about 45-60 minutes depending on size.
2. Prepare the Beets
Once cooked, drain the beets and let them cool enough to handle. The skins should slip off easily under cool running water or with a gentle rub. Slice or dice the pickled beets to your desired size and set aside.
3. Make the Brine
While the beets cool, combine vinegar, water, sugar, salt, peppercorns, and bay leaves in a small saucepan. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Remove from heat.
4. Pack the Jars
Carefully pack the sliced or diced pickled beets into clean pint jars, leaving about a ½ inch headspace. Distribute the peppercorns and bay leaves evenly among the jars.
5. Pour the Brine
Pour the hot brine over the pickled beets in the jars, ensuring the beets are fully submerged. Tap the jars gently to release any air bubbles. Seal with lids.
6. Cool and Refrigerate
Let the jars of pickled beets cool completely at room temperature. Once cool, transfer them to the refrigerator. Allow them to chill for at least 24 hours before enjoying for best flavor.
Storage Instructions:
Store your homemade pickled beets in sealed jars in the refrigerator. They will last for up to 2-3 weeks. Do not freeze pickled beets as this will alter their texture significantly.
Frequently Asked Questions (FAQ):
Q: Do I need to peel the beets before cooking?
A: No, it’s easier to peel them after they’ve been cooked and cooled slightly.
Q: Can I use pre-cooked beets for this recipe?
A: Yes, you can! Skip the boiling step and go straight to peeling and slicing, then proceed with making the brine.
Q: How long do pickled beets need to marinate?
A: For best flavor, let them marinate for at least 24 hours in the refrigerator.
Q: Can I process these pickled beets for shelf stability?
A: This recipe is for quick pickling and is meant to be stored in the refrigerator, not for canning.
Q: What do I serve pickled beets with?
A: They are wonderful on salads, as a side dish, with roasted meats, or even straight from the jar!
Q: My pickled beets turned out too sweet/sour. What went wrong?
A: Taste the brine before pouring it over the beets. You can adjust the sugar or vinegar slightly to your preference next time.