Here’s a simple recipe for pickled beets:
- 2 pounds (about 900 grams) beets
- 1 cup white vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole cloves
- 1 cinnamon stick
- Start by preparing the beets. Trim off the beet greens, leaving about 1 inch of the stems intact. Leave the root ends intact as well. Scrub the beets thoroughly to remove any dirt.
- Place the beets in a large pot and cover them with water. Bring the water to a boil over medium-high heat. Reduce the heat to low and simmer the beets until they are tender when pierced with a fork, usually about 30-45 minutes, depending on their size.
- While the beets are cooking, prepare the pickling liquid. In a separate saucepan, combine the white vinegar, water, sugar, salt, whole cloves, and cinnamon stick. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar has dissolved, remove the pickling liquid from the heat and let it cool.
- Once the beets are tender, remove them from the pot and let them cool slightly. Once they are cool enough to handle, peel off the skins using your fingers or a knife. The skins should come off easily.
- Slice the peeled beets into thin rounds or wedges, depending on your preference.
- Transfer the sliced beets into a clean, sterilized jar or jars. Pour the cooled pickling liquid over the beets, making sure they are fully submerged. If necessary, use a clean spoon to press the beets down into the liquid.
- Once the beets and pickling liquid are in the jar, cover it with a tight-fitting lid. Place the jar in the refrigerator and let the beets pickle for at least 24 hours before consuming. The longer they sit, the more flavor they will develop.
- The pickled beets can be stored in the refrigerator for several weeks. As time passes, the flavors will continue to meld together, resulting in a more intense taste.
Enjoy your homemade pickled beets as a tangy and delicious addition to salads, sandwiches, or as a flavorful side dish.