Preserved Pickled Beets

Preserved Pickled Beets Recipe

Ingredients:

• 2 pounds fresh beets (about 6-8 medium-sized)
• 1 1/2 cups white vinegar (or apple cider vinegar for a milder taste)
• 1 cup water
• 1/2 cup granulated sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole mustard seeds (optional)
• 1/2 teaspoon ground cinnamon (optional, for added warmth)
• 2-3 whole cloves (optional, for depth of flavor)
• 1 bay leaf (optional)
• 1 small onion, thinly sliced (optional, for added flavor)

Instructions:

1. Prepare the Beets:

• Begin by trimming the beet greens, leaving about 1-2 inches of stems intact. Do not cut too close to the root to avoid the beets “bleeding” during cooking.
• Wash the beets thoroughly to remove any dirt, and place them in a large pot of water. Bring the water to a boil, then reduce to a simmer and cook for about 30-40 minutes, or until the beets are tender when pierced with a fork.
• Once cooked, remove the beets from the water and let them cool enough to handle. Peel the skin off using your fingers or a paper towel. Trim the roots and cut the beets into slices, cubes, or wedges, depending on your preference.

2. Prepare the Pickling Liquid:

• In a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, cinnamon, cloves, and bay leaf. Stir the mixture and bring it to a simmer over medium heat.
• Once the sugar and salt are fully dissolved, reduce the heat and let the pickling liquid simmer for an additional 5-10 minutes to allow the spices to infuse the liquid. Remove from heat.

3. Pack the Beets into Jars:

• While the pickling liquid is simmering, prepare sterilized glass jars. You can sterilize jars by placing them in a pot of boiling water for a few minutes or running them through the dishwasher.
• Pack the sliced beets into the sterilized jars, layering them with the optional thinly sliced onions if using.

4. Pour the Pickling Liquid:

• Pour the hot pickling liquid over the beets in the jars, ensuring the beets are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
• If you’d like, you can add additional whole spices (such as extra peppercorns, mustard seeds, or cloves) for more intense flavor.

5. Seal and Process (Optional for Long-Term Storage):

• If you’re planning to store the pickled beets for a long time, seal the jars with lids and process them in a boiling water bath for 10-15 minutes. This helps to create a vacuum seal and ensures the beets stay preserved.
• If you prefer to store them in the fridge for short-term use (up to 2-3 weeks), simply seal the jars and allow them to cool to room temperature before refrigerating.

6. Let Them Pickle:

• Let the pickled beets sit in the refrigerator for at least 24 hours before eating to allow the flavors to develop. The longer they sit, the more flavorful they become. For best results, allow them to pickle for 3-5 days before enjoying.

7. Serve:

• Enjoy your preserved pickled beets on salads, as a side dish, or on sandwiches. They are tangy, sweet, and full of flavor!

Tips:

• You can adjust the sweetness and tanginess of the pickling liquid by adding more or less sugar and vinegar to taste.
• For added flavor, you can experiment with adding fresh herbs like dill or thyme to the jars along with the beets.
• If you don’t have vinegar, lemon juice can be substituted, though the flavor will be slightly different.

These Preserved Pickled Beets are a delightful way to enjoy the earthy, sweet taste of beets, and they make a perfect addition to your pantry or fridge. Enjoy them as a snack, side dish, or even on a charcuterie board!