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pickled beets recipe

Pickled Beets Recipe

Pinklady
Pickling has been a method of preserving food for centuries, dating back to ancient Mesopotamia. Beets, with their deep red color and natural sweetness, became a popular vegetable for pickling in European countries. By the 19th century, pickled beets had made their way to North America, becoming a household staple for many. They’re still loved today for their zesty taste and long shelf life.
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine Ancient Mesopotamia, Europe
Servings 4

Equipment

  • Large pot
  • Knife and cutting board
  • Medium saucepan
  • Sterilized quart jar with a tight-fitting lid
  • Colander
  • Measuring cups and spoons

Ingredients
  

  • 4 medium-sized beets
  • 1 cup apple cider vinegar
  • ½ cup water
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon black peppercorns
  • 1 bay leaf
  • 3-4 whole cloves (optional)
  • 1 small onion, thinly sliced (optional)

Instructions
 

  • Start by thoroughly washing the beets under running water to remove any dirt.
  • Cut off the tops and tails of the beets, leaving about an inch of the stems intact (this helps prevent bleeding during cooking).
  • Place the beets in a large pot and fill with enough water to cover them.
  • Bring the water to a boil, then reduce to a simmer. Cook the beets for 45–60 minutes, or until tender when pierced with a fork.
  • Once the beets are cooked, drain the pot and allow the beets to cool slightly.
  • When cool enough to handle, rub the skins off the beets using your hands or a paper towel. The skins should come off easily.
  • Slice the beets into ¼-inch thick rounds or cubes, depending on your preference.
  • In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, bay leaf, and cloves (if using).
  • Bring the mixture to a simmer, stirring until the sugar and salt are fully dissolved. Remove the brine from heat.
  • Place the sliced beets and onions (if using) into a sterilized quart-sized jar.
  • Pour the hot brine over the beets, ensuring they are fully submerged.
  • Let the jar cool slightly before sealing it with a lid.
  • Refrigerate and Wait
    Once sealed, refrigerate the jar of pickled beets for at least 24 hours to allow the flavors to meld.
  • The beets can be stored in the refrigerator for up to 4 weeks.

Video

Keyword Pickled Beets Recipe