This pickled beets recipe transforms simple beets into a vibrant, tangy treat that can elevate any meal. The beets are first cooked until tender, then pickled in a flavorful brine made from apple cider vinegar, sugar, and an aromatic blend of spices. The result is a jar full of crisp, tangy beets that boast a delightful balance of sweetness and acidity. Perfect as a side dish, salad topping
ingredients:
6 medium beets (about 1 1/2 pounds)
1 cup apple cider vinegar
1/2 cup water
1/2 cup sugar
1 tablespoon salt
1 teaspoon whole peppercorns
2 cloves garlic, peeled and smashed
2 bay leaves
1 teaspoon mustard seeds
1/2 teaspoon dried thyme (optional)
Instructions:
Prepare the Beets: Start by washing the beets thoroughly to remove any dirt. Trim the stems, leaving about 1 inch of the stems attached. Place the beets in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 45 minutes, or until the beets are tender when pierced with a fork.
Cool and Peel: Once cooked, drain the beets and let them cool until you can handle them. Rub the skins off with your fingers or a paper towel. Trim the roots and cut the beets into 1/2-inch cubes or slices, depending on your preference.
Prepare the Pickling Solution: In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, garlic, bay leaves, mustard seeds, and thyme. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar and salt. Reduce the heat and simmer for 5 minutes to allow the flavors to meld.
Pack the Jars: Sterilize your jars and lids by boiling them in water for 10 minutes. Pack the beet pieces into the jars, leaving about 1/2 inch of headspace at the top. Pour the hot pickling solution over the beets, making sure they are fully submerged. Tap the jars gently to remove any air bubbles and adjust the liquid if necessary.
Seal and Process: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly.
Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or rack. Once cooled, check that the jars have sealed properly (the lids should not flex up and down). Store the pickled beets in a cool, dark place for at least 2 weeks to allow the flavors to develop. Once opened, refrigerate and use within a few weeks.
