The magic of pickling beets lies in the transformative power of the pickling liquid, which infuses the earthy, natural sweetness of the beets with a tangy, spiced vinegar brine. As the beets bathe in this aromatic mixture, they absorb the flavors of cinnamon, cloves, and allspice, creating a harmonious blend that is both vibrant and complex. Each slice of beet becomes a jewel-toned bite of sweet and sour delight, perfect for brightening up salads, complementing hearty roasts, or simply enjoyed straight from the jar. The process of making pickled beets is as satisfying as the end result, turning a simple root vegetable into a gourmet treat that celebrates the bounty of the garden in every jar.
Ingredients:
- 4 pounds fresh beets, tops removed
- 2 cups white vinegar
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- 2 teaspoons salt
- 1 cinnamon stick
- 4 whole cloves
- 4 whole allspice berries
- 1 medium onion, thinly sliced (optional)
- 4 pint-sized canning jars with lids
Instructions:
- Prepare the Beets:
- Wash the beets thoroughly under running water to remove any dirt.
- Place the beets in a large pot and cover them with water. Bring to a boil and cook until tender, about 25-30 minutes.
- Drain the beets and allow them to cool slightly. Once cool enough to handle, peel the skins off using your hands or a vegetable peeler. Slice the beets into 1/4-inch thick rounds or wedges, as preferred.
- Prepare the Pickling Liquid:
- In a large saucepan, combine the white vinegar, water, granulated sugar, and salt.
- Add the cinnamon stick, cloves, and allspice berries. Bring the mixture to a boil, stirring until the sugar and salt have dissolved completely. Reduce the heat and let it simmer for 5 minutes to allow the spices to infuse the liquid.
- Pack the Jars:
- Sterilize the canning jars and lids by boiling them in water for 10 minutes. Remove and let them dry on a clean towel.
- Place a few slices of onion (if using) into each jar. Pack the beets into the jars, leaving about 1/2 inch of headspace at the top.
- Add the Pickling Liquid:
- Carefully pour the hot pickling liquid over the beets in each jar, ensuring the beets are fully submerged. Leave 1/2 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the bands until fingertip-tight.
- Process the Jars:
- Place the filled jars into a boiling water bath canner. Make sure the jars are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 30 minutes.
- Carefully remove the jars from the canner and let them cool on a clean towel. You should hear the lids pop as they seal.
- Store and Serve:
- After the jars have cooled, check the seals by pressing down on the center of each lid. If it doesnβt pop back, the jar is sealed properly. Store the sealed jars in a cool, dark place for at least 2 weeks to allow the flavors to develop.
- Once opened, store the pickled beets in the refrigerator and consume within a month.
