Pickled Red Beets
Brighten up your table with the vibrant hues and tangy-sweet flavor of homemade Pickled Red Beets! This classic recipe is a perfect balance of earthy, tender beets infused with a zesty pickling liquid made from white vinegar, sugar, and warm spices like cloves and cinnamon. With just 15 minutes of prep time and a handful of pantry staples, these pickled beets transform into a versatile delicacy—ideal as a zippy side dish, a colorful salad topping, or even a gourmet sandwich add-on. Plus, the simple canning process ensures you can savor their irresistible flavor for weeks. A must-try for beet lovers and anyone looking to add a pop of color and tang to their meals!
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Ingredients
- 6 medium-sized fresh red beets
- 2 cups white vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon salt
- 6 whole cloves
- 1 cinnamon stick
Directions
Step 1
1. Rinse the beets under cold water to remove any dirt, then trim the beet greens, leaving about 1 inch of the stem attached to prevent bleeding while cooking.
Step 2
2. Place the beets in a large pot and add enough water to cover them completely. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the beets for 40-50 minutes or until they are tender when pierced with a fork.
Step 3
3. While the beets are cooking, prepare the pickling liquid. In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, whole cloves, and the cinnamon stick. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely. Reduce the heat to low and let the liquid simmer for 5 minutes. Remove from heat and set aside.
Step 4
4. Once the beets are cooked, remove them from the pot and let them cool slightly. Use a paper towel or your hands to rub off the skins. Be careful, as beet juice can stain surfaces and clothing!
Step 5
5. Slice the peeled beets into thin rounds or wedges, depending on your preference.
Step 6
6. Place the sliced beets into sterilized jars, leaving about 1/2 inch of space at the top of each jar. Pour the hot pickling liquid through a strainer (to remove the spices) over the beets, ensuring they are fully submerged.
Step 7
7. Seal the jars tightly and allow them to cool to room temperature. Refrigerate the jars for at least 24 hours to let the flavors develop before serving.
Step 8
8. Enjoy your pickled red beets as a flavorful side dish or as a topping for salads and sandwiches!
Nutrition Facts
| Serving size | (1754.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1241.8 |
| Total Fat 3.3g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3044.0mg | 0% |
| Total Carbohydrate 289.0g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 255.8g | |
| Protein 13.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 282.4mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 3191.3mg | 0% |
Source of Calories