Homemade Pickled Beets
Introduction**
Pickled beets are a timeless classic — vibrant, nutritious, and full of flavor. Whether you’re serving them as a side dish, tossing them in a salad, or snacking straight from the jar, they offer a satisfying balance of sweet, sour, and earthy goodness. This recipe takes fresh beets and transforms them into tender, jewel-toned pickles soaked in a spiced vinegar brine. Best part? You don’t need any fancy canning equipment!
Ingredients**
For about 3–4 pint jars of pickled beets:
- 8 medium-sized fresh beets (washed and trimmed)
- 1 cup white vinegar (5% acidity)
- 1/2 cup white granulated sugar
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon whole cloves
- 1/2 teaspoon whole allspice
- 1 cinnamon stick
- Optional: 1/4 teaspoon black peppercorns
- Optional: 1 small red onion, thinly sliced (for extra flavor and texture)
Instructions**
Step 1: Prepare the Beets
- Trim the beet greens, leaving about 1 inch of stem. (This helps prevent color bleeding.)
- Place beets in a large pot, cover with water, and bring to a boil.
- Simmer for 30–40 minutes, or until beets are fork-tender.
- Drain and cool under cold running water. Peel the skins off (they’ll slip off easily).
- Slice beets into rounds or wedges (about 1/4 inch thick).
Step 2: Make the Pickling Brine
- In a medium saucepan, combine:
- Vinegar
- Sugar
- Water
- Salt
- Cloves
- Allspice
- Cinnamon stick
- (Optional peppercorns and onion)
- Bring to a simmer, stirring until sugar dissolves. Simmer 5 minutes to infuse flavors.
Step 3: Pickle the Beets
- Pack sliced beets (and optional onions) into sterilized jars.
- Pour hot brine over beets, leaving 1/2-inch headspace.
- Seal jars with lids.
Step 4: Chill or Store
- Let cool to room temperature.
- Store in refrigerator for at least 24–48 hours before eating (for best flavor).
- Will last in the fridge up to 3 months.
Methods**
- Quick Pickling Method: No need for boiling water bath or pressure canning. Just refrigerate!
- Optional Canning Method: If you want shelf-stable jars, process the sealed jars in a boiling water bath for 30 minutes, then cool and store in a pantry.
History of Pickled Beets**
Pickled beets have been around for centuries. Rooted in European, Middle Eastern, and even early American cooking traditions, they were a way to preserve fresh garden beets before refrigeration. Historically, pickling was essential for winter stores and gave families access to vitamins when fresh produce wasn’t available.
Benefits**
- Rich in antioxidants** (especially betalains)
- Supports detoxification and liver health
- High in fiber, vitamin C, iron, and potassium
- Naturally low in fat and calories
- Aids in digestion and blood pressure regulation
Serving Ideas**
- Add to salads (especially goat cheese or arugula)
- Serve as a side dish with meats or sandwiches
- Use in grain bowls, wraps, or even burgers
- Enjoy chilled as a snack straight from the jar
Nutrition (per ½ cup serving)**
| Nutrient | Amount |
|---|---|
| Calories | ~60 |
| Carbs | ~13g |
| Sugar | ~9g |
| Fiber | ~2g |
| Protein | ~1g |
| Fat | ~0g |
| Sodium | ~100mg |
Values may vary slightly depending on beet size and sweetness.
Conclusion & Lovers of Pickled Beets**
Pickled beets are one of those foods that create loyal fans for life. Beet lovers appreciate their sweet-tangy zing, while health-conscious eaters embrace their nutrient-packed nature. Whether you’re an old-school canner or just getting started with quick pickles, this recipe brings simplicity and soul to your kitchen.