Pickled Beets
🕒 The Details
- Prep time: 15 mins 🔪
- Cook time: 30–45 mins (to soften beets) 🔥
- Yields: Approx. 3-4 pint jars 🫙
🛒 What You’ll Need
- 6-8 medium Fresh beets (trimmed and scrubbed) 🌿
- 1 cup White vinegar or Apple cider vinegar 🍎
- 1 cup Water 💧
- 1/2 cup Sugar 🍬
- 1 tsp Salt 🧂
- Optional aromatics: Whole cloves, cinnamon sticks, or sliced onions for extra depth 🧅🪵
👩🍳 Let’s Get Pickling!
- Boil the Beets: Place scrubbed beets in a large pot of water. Bring to a boil and cook for 30–45 minutes until tender when pierced with a fork. 🥘🔥
- The Slip & Slide: Drain and rinse with cold water. The skins should slip right off with your fingers! Slice or quarter the peeled beets. 🧤✨
- The Brine: In a separate saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar is completely dissolved. 🥣🌡️
- Pack the Jars: Pack the sliced beets (and onions/spices if using) into clean glass jars. 🫙💜
- The Pour: Carefully pour the hot brine over the beets, leaving about 1/2 inch of headspace at the top. 🌊
- Seal & Chill: Let the jars cool to room temperature, then seal and refrigerate. For the best flavor, let them “cure” for at least 24 hours before eating! ❄️⏳
💡 Pro-Tip:
Don’t throw away the beet greens! They are delicious sautéed with a little garlic and olive oil—two recipes in one! 🍃🧄🫒
