Transform ordinary beets into an extraordinary homemade treat with this easy pickling recipe. This method captures the natural sweetness of beets and enhances it with a delightful tang and warm spice. Making pickled beets from scratch is a rewarding kitchen project that yields impressive results without complicated steps. Whether you’re a seasoned canner or a first-time pickler, this guide will help you create a condiment that’s both delicious and versatile. Get ready to fall in love with beets all over again.
First, prepare eight large beets. Scrub them clean under running water to remove any garden soil. Trim the leafy tops, leaving about an inch of the stem intact to minimize color loss. Place the whole beets in a large cooking pot and add enough water to cover them completely. Bring the pot to a boil over high heat, then reduce the temperature to maintain a steady simmer. Cover the pot and let the beets cook until they are just tender, which typically takes between twenty-five and thirty minutes.
After cooking, drain the hot water and let the beets cool down. Once they are cool enough to touch, the peels will slide off very easily. You can simply use your fingers or a small paring knife to help. Slice or dice the peeled beets to your preferred size and transfer them to a large mixing bowl. Now, focus on creating the pickling liquid. Combine one cup of vinegar with half a cup of sugar in a saucepan. Add a teaspoon and a half each of whole cloves and allspice, plus half a teaspoon of salt.
Set the saucepan on the stove over medium heat. Bring the mixture to a gentle boil, stirring it now and then to help the sugar and salt dissolve fully. This process releases the wonderful essence of the spices into the brine. Once the liquid is bubbling and clear, which takes about five minutes, it is ready. Immediately and carefully pour the hot brine over the bowl of prepared beet pieces. Ensure all the beet slices are completely covered by the flavorful liquid.
Cover the bowl with a lid or plastic wrap and place it in the refrigerator to marinate. Allow the beets to pickle for a minimum of one hour, though longer is even better for more developed flavor. When it’s time to eat, drain off the excess brine. Your homemade pickled beets are now a perfect balance of sweet, sour, and spicy. Serve them alongside roasted meats, on top of a green salad, or simply as a colorful and tasty snack straight from the jar.
