Homemadee Pickled Beets

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Homemade Pickled Beets

Introduction

Pickled beets are a classic preserved vegetable enjoyed around the world for their sweet, tangy flavor and vibrant color. Whether served as a side dish, salad topper, or straight from the jar, pickled beets add an earthy zest to your table. This recipe gives you a delicious batch that keeps well in the fridge and brings a burst of flavor to any meal.

Ingredients

  • 10 medium fresh beets (about 2.5–3 lbs)
  • 1 ½ cups white vinegar (5% acidity)
  • 1 cup apple cider vinegar
  • 1 ½ cups granulated sugar
  • 1 ½ cups water
  • 1 tablespoon pickling salt (or kosher salt)
  • ½ teaspoon whole cloves
  • ½ teaspoon whole allspice
  • 1–2 cinnamon sticks
  • Optional: 1 sliced onion for extra flavor

Instructions

1. Prepare the Beets

  • Wash beets thoroughly and trim off greens, leaving about 1 inch of stems (this helps prevent bleeding).
  • Place beets in a large pot, cover with water, and boil until tender (about 30–40 minutes, depending on size).
  • Drain, cool slightly, and slip off skins. Slice beets into ¼-inch rounds or wedges.

2. Make the Pickling Brine

  • In a large pot, combine white vinegar, apple cider vinegar, sugar, water, salt, cloves, allspice, and cinnamon sticks.
  • Bring to a boil, stirring until sugar dissolves.
  • Reduce heat and simmer for 5 minutes. Remove cinnamon sticks.

3. Fill Jars

  • Sterilize 4–5 pint jars (or 2–3 quart jars) and lids.
  • Pack sliced beets (and onions, if using) into hot jars, leaving ½ inch headspace.
  • Pour hot brine over beets, covering completely.
  • Remove air bubbles with a knife or spatula and wipe jar rims clean.
  • Seal with lids and bands.

4. Process (Optional for Long Storage)

  • For shelf-stable jars: process in a boiling water bath for 30 minutes.
  • For refrigerator pickles: cool jars to room temperature, then refrigerate. Use within 3 months.

History of Pickled Beets

Pickling beets is an old tradition dating back centuries. Eastern Europeans have long pickled beets as part of winter food stores. They became popular in the United States during the early 1900s when home canning was widespread. Today, they’re loved for their convenience, nutrition, and nostalgic taste.

Benefits

  • Nutrient-rich: Beets are high in fiber, folate, iron, and antioxidants.
  • Digestive health: The vinegar brine can help promote gut health.
  • Heart health: Beets contain nitrates that may help lower blood pressure.
  • Long shelf life: Pickling extends freshness without additives.

Serving Ideas

  • Add to salads or charcuterie boards.
  • Pair with goat cheese, nuts, or citrus.
  • Chop and mix into potato salad or coleslaw.
  • Serve alongside roast meats or sandwiches.

Variations

  • Use golden beets for a milder, less earthy taste.
  • Add sliced fresh ginger for a spicier kick.
  • Sweeten with honey instead of sugar for a different flavor profile.
  • Add fresh herbs like dill or rosemary.

Nutrition (per ½ cup serving)

  • Calories: ~75
  • Carbs: 18g
  • Fiber: 2g
  • Sugars: 15g
  • Sodium: 150mg

Conclusion

Pickled beets are more than just a nostalgic treat — they’re a flavorful, nutritious way to enjoy this vibrant root vegetable all year round. Whether you grew up with them or are trying them for the first time, homemade pickled beets are easy to make and impossible to resist.

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