Pickled Beets Recipe
Make Pickled Beets Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Pickling Brine
Method
Prepare the Beets
- 1
Wash and Trim
Start by washing the fresh beets under cold running water to remove any dirt. Trim the greens off the beets, leaving about an inch of stem attached to prevent bleeding during cooking.
- 2
- 3
Cool and Peel
Once cooked, drain the beets and allow them to cool slightly. When they are cool enough to handle, use your hands or a paper towel to rub off the skins.
- 4
Slice the Beets
Slice the peeled beets into rounds or wedges, depending on your preference.
Make the Pickling Brine
- 5
Combine Ingredients
In a medium saucepan, combine water, apple cider vinegar, granulated sugar, salt, whole cloves, mustard seeds, black peppercorns, and the cinnamon stick.
- 6
Heat the Brine
Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are dissolved.
- 7
Simmer
Once boiling, reduce the heat and let the brine simmer for about 5-10 minutes to allow the flavors to meld.
Combine and Store
- 8
Pack the Beets
In sterilized jars, pack the sliced beets tightly, leaving about half an inch of headspace at the top.
- 9
Pour the Brine
Carefully pour the hot pickling brine over the beets in each jar, ensuring that the beets are fully submerged. Leave about half an inch of headspace.
- 10
- 11
Pickling Time
Allow the beets to pickle for at least 24 hours before consuming for the best flavor. They can be stored in the refrigerator for up to 2 months.
