Description
A straightforward recipe for making tangy pickled beets at home.
Ingredients
Scale
- 2 lbs fresh beets, trimmed and peeled
- 2 cups white vinegar
- 2 cups water
- 1 cup granulated sugar
- 1 tablespoon pickling salt
- 1 teaspoon whole black peppercorns
- 2 whole cloves
Instructions
- Place the peeled and trimmed beets in a large pot and cover with water. Bring to a boil and cook until tender, about 20 to 30 minutes. Drain the beets and let them cool slightly. Cut the beets into bite-sized pieces or slices.
- While the beets cook, prepare the brine. In a separate saucepan, combine the vinegar, water, sugar, and pickling salt. Bring the mixture to a boil, stirring until the sugar and salt dissolve completely. Remove from heat.
- Pack the cooked beet pieces into clean, sterilized pint jars, leaving about 1/2 inch headspace.
- Add the peppercorns and cloves to each jar, distributing them evenly.
- Carefully pour the hot brine over the beets in the jars, making sure the beets are fully submerged and maintaining the 1/2 inch headspace.
- Wipe the rims clean, center the lids, and screw on the bands until fingertip tight.
- Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary. Remove jars and let them cool completely on a rack. Check seals after 24 hours.
Notes
- For best flavor, let the pickled beets sit for at least one week before eating.
- If you prefer a spicier pickle, add a pinch of red pepper flakes to the brine.
- Store sealed jars in a cool, dark place. Refrigerate after opening.
- Prep Time: 25 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 85
- Sugar: 18
- Sodium: 280
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 1
- Cholesterol: 0
Keywords: pickled beets, homemade pickles, beet recipe, canning beets, vinegar beets