Step 1: Prepare the Beets
- Clean the Beets: Rinse the beets thoroughly under cold water, scrubbing away any dirt. Trim the beet tops, leaving about 1 inch of the stems and the root intact. This helps prevent the beets from bleeding too much color while cooking.
- Cook the Beets: In a large pot, add the beets and cover them with water. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes or until a fork easily pierces the beets. If you’re using large beets, they may take longer (up to 1 hour). Once cooked, drain and let them cool.
Step 2: Peel the Beets
- Peel the Beets: Once the beets are cool enough to handle, rub the skins off using your hands or a paper towel. The skin should come off easily. If you prefer, you can wear gloves to avoid staining your hands.
- Slice or Cube the Beets: Slice the peeled beets into 1/4-inch thick slices or cut them into small cubes, depending on your preference.
Step 3: Prepare the Pickling Liquid
- Combine Vinegar, Water, Sugar, and Spices: In a medium saucepan, combine the vinegar, water, sugar, salt, and any optional spices (cinnamon stick, cloves, mustard seeds, peppercorns, and garlic).
- Boil the Liquid: Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Once the sugar is dissolved, reduce the heat and simmer for about 5 minutes to infuse the flavors.
Step 4: Pack the Jars
- Sterilize the Jars: While the pickling liquid is simmering, sterilize your jars and lids by boiling them in water for 10 minutes, or running them through a dishwasher on a hot cycle.
- Pack the Beets into Jars: Pack the sliced or cubed beets into the sterilized jars, leaving about 1/2 inch of space at the top.
Step 5: Add the Pickling Liquid
- Pour the Liquid: Carefully pour the hot pickling liquid over the beets in each jar, making sure to cover the beets completely. Leave about 1/2 inch of space at the top of the jar.
- Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue, then place the sterilized lids on top. Screw on the lids tightly.
Step 6: Process the Jars (Optional for Long-Term Storage)
- Water Bath Process: If you want to store the pickled beets for an extended period (like for several months), you can process the jars in a water bath. Bring a large pot of water to a boil and lower the jars into the water, ensuring they are completely submerged. Boil for 10-15 minutes to seal the jars.
- Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or countertop. Check the lids to ensure they’ve sealed properly (the center of the lid should be concave). Store the jars in a cool, dark place for up to a year.
Step 7: Let the Flavors Develop
- Refrigerate: If you’re not processing the jars, simply refrigerate the pickled beets. They will be ready to eat in about 3-5 days and will develop more flavor as they sit. The pickled beets will keep in the fridge for about 2-3 weeks.
Tips for Success:
- Flavor Adjustments: Adjust the sweetness or acidity by adding more sugar or vinegar based on your preference.
- Spice Variations: Experiment with different spices like dill, coriander seeds, or bay leaves for unique flavor profiles.
- Serving Ideas: Pickled beets are great on salads, as a side dish, or as a topping for sandwiches. They’re also delicious served with cheese, or as part of a charcuterie board.
Enjoy your Homemade Pickled Beets—a tangy, flavorful treat that’s perfect for adding brightness to any dish!