Here’s a simple recipe for pickled beets:
Ingredients:
- 2 pounds (about 900g) beets, trimmed and scrubbed
- 1 cup (240ml) water
- 1 cup (240ml) white vinegar
- 1 cup (200g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 1 cinnamon stick
Instructions:
- Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until beets are tender, about 30-40 minutes. Drain and cool slightly.
- Once cooled, peel the beets and slice them thinly.
- In a saucepan, combine water, vinegar, sugar, salt, cloves, allspice, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Pack the sliced beets into sterilized jars, leaving a bit of space at the top.
- Pour the hot pickling liquid over the beets, covering them completely and leaving about 1/2 inch of headspace.
- Remove any air bubbles by gently tapping the jars on the counter and adjust the liquid level if necessary.
- Seal the jars with sterilized lids and bands.
- Allow the jars to cool to room temperature, then store them in the refrigerator.
- Let the pickled beets sit for at least 24 hours before enjoying. They will keep in the refrigerator for several weeks.
Enjoy your homemade pickled beets!