Sweet and Tangy Pickled Beets

These beets are a vibrant, delicious treat! The sweet and tangy brine perfectly complements the earthy flavor of the beets, making them an irresistible snack, a stunning salad topping, or a gorgeous side dish.

Prep Time: 15 minutes | Cook Time: 30-40 minutes (for roasting) | Total Time: 1 hour + cooling | Yields: 1 quart jar

Ingredients

• 6 medium beets (about 2 lbs), washed and trimmed (leave 1 inch of stem intact)
• 1 cup white vinegar (distilled or apple cider vinegar)
• 1 cup water
• ½ cup granulated sugar
• ½ tsp salt
• Optional Flavorings:
  • ¼ tsp ground cloves
  • ½ tsp whole black peppercorns
  • 1 cinnamon stick
  • 1 small onion, thinly sliced
  • 2-3 whole allspice berries

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Instructions

1. Cook the Beets:
   • To Roast (Recommended for best flavor): Preheat oven to 400°F (200°C). Individually wrap each beet in aluminum foil. Place on a baking sheet and roast for 45-60 minutes, or until easily pierced with a knife. Let cool until easy to handle.
   • To Boil: Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30-45 minutes until tender. Drain.
2. Peel and Slice: Once the beets are cool enough to handle, use your fingers or a paper towel to rub off the skins. They should slip off easily. Slice the beets into wedges, thin slices, or cubes. Pack them into a clean, sterilized 1-quart glass jar. Add any optional onions or spices to the jar with the beets.
3. Make the Brine: In a medium saucepan, combine the vinegar, water, sugar, salt, and any optional ground spices (like cloves). Bring to a boil over medium heat, stirring until the sugar and salt completely dissolve.
4. Pickle: Carefully pour the hot brine over the beets in the jar, ensuring they are completely submerged. Gently tap the jar on the counter to remove any air bubbles.
5. Seal and Cool: Seal the jar with a lid. Let it cool to room temperature on the counter.
6. Refrigerate: Once cool, place the jar in the refrigerator. The beets need to pickle for at least 24 hours for the flavors to fully develop, but 48 hours is even better.