Pickled beets are a classic homemade treat that combine earthy sweetness with a tangy vinegar brine. They are easy to prepare, store well, and make a flavorful addition to salads, sandwiches, or simply enjoyed as a snack. This recipe brings out the natural taste of fresh beets while adding a deliciously zesty twist.
Ingredients:
- 6 medium fresh beets
- 1 cup white vinegar
- 1 cup water
- 1 cup sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- 3 whole cloves (optional)
- 1 bay leaf (optional)
Instructions:
- Wash the beets thoroughly and trim the tops, leaving about 1 inch of stem.
- Place the beets in a large pot, cover with water, and boil for 30–40 minutes, or until tender.
- Drain and let the beets cool slightly, then peel off the skins. Slice or cube the beets as desired.
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and optional spices. Bring to a boil until sugar dissolves.
- Pack the sliced beets into sterilized glass jars. Pour the hot vinegar mixture over the beets, covering them completely.
- Seal the jars with lids and let them cool to room temperature. Store in the refrigerator for up to 6 weeks (or process in a hot water bath for longer shelf life).
Serving Suggestion:
Enjoy pickled beets as a side dish, in salads, or as a tangy snack.