Reena's Pickled Beets
Brighten up your pantry with Reena's Pickled Beets, a tangy and aromatic twist on a classic homemade preserve. This recipe combines tender, earthy beets with a vibrant pickling brine made of white vinegar, a hint of sweetness from granulated sugar, and a warm, spiced infusion of whole cloves and cinnamon stick. The process is simple yet rewarding, with just 20 minutes of prep time before the beets simmer to perfection, ready to soak in the zesty brine. These pickled beets are perfect for adding bold color and flavor to salads, sandwiches, or cheese platters, and they can be stored in the refrigerator or preserved for longer shelf life. Whether you're a pickling pro or a first-timer, this recipe is a must-try for flavorful, homemade pickled vegetables!
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Ingredients
- 6 medium-sized beets
- 1.5 cups white vinegar
- 1 cup water
- 0.75 cup granulated sugar
- 1 teaspoon salt
- 4 pieces whole cloves
- 1 piece cinnamon stick
Directions
Step 1
Wash the beets thoroughly under running water to remove any dirt. Do not peel them yet.
Step 2
Place the beets in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 30-35 minutes or until the beets are fork-tender.
Step 3
Drain the beets and allow them to cool until they are comfortable to handle. Rub the skins off gently using your hands or a paper towel. Trim off the stems and tails as needed, then slice the beets into thin rounds or wedges.
Step 4
In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Add the whole cloves and cinnamon stick. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
Step 5
Reduce the heat and simmer the pickling liquid for 5 minutes to allow the spices to infuse.
Step 6
Carefully pack the sliced beets into clean, sterilized jars, leaving about 1/2 inch of headspace at the top. Pour the hot pickling liquid over the beets until they are fully submerged, ensuring the cloves and cinnamon stick are evenly distributed.
Step 7
Seal the jars with lids and allow them to cool to room temperature. If you plan to store the pickled beets in the refrigerator, refrigerate for at least 24 hours before serving to let the flavors develop.
Step 8
For longer storage, process the jars in a boiling water bath for 10 minutes, then store them in a cool, dark place. Refrigerate after opening.
Nutrition Facts
| Serving size | (1248.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 865.5 |
| Total Fat 1.0g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3369.9mg | 0% |
| Total Carbohydrate 201.5g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 184.7g | |
| Protein 8.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 151.6mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 1940.9mg | 0% |
Source of Calories