Old Fashioned Pickled Beets
Bright, sweet-tart, and warmly spiced, these pickled beets are a nostalgic condiment perfect for enhancing meals and preserving a bumper crop of beets.
Ingredients
For the pickled beets
- 6 medium fresh beets Choose firm, unblemished roots.
- 2 cups white distilled or apple cider vinegar 5% acidity preferred.
- 2 cups water
- 1 cup granulated sugar Brown sugar can be used for a different flavor.
- 2 tablespoons pickling or kosher salt Avoid iodized table salt.
- 2 whole cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
Instructions
Preparation
- Trim beet greens close to the crown and scrub beets clean.
- Place the beets in a pot, cover with water, and bring to a boil.
- Simmer until fork-tender, usually 30–45 minutes depending on size.
- Drain and cool until you can handle them.
- Slip off skins with your fingers or a small knife. Slice or cube beets to your preferred thickness (1/4–1/2 inch slices work well).
Making the Pickling Liquid
- In a saucepan, combine vinegar, water, sugar, and salt.
- Add cinnamon sticks, cloves, and allspice berries.
- Bring to a rolling boil, stirring until the sugar dissolves.
Packing and Processing
- Sterilize jars and lids by boiling or using a dishwasher hot cycle.
- Tightly pack the beet slices or cubes into the jars, leaving about 1/2 inch headspace.
- Pour the hot pickling liquid over the beets, covering them and maintaining the headspace.
- Wipe rims, apply lids, and screw on bands until fingertip-tight.
- Process the jars in a boiling water bath for 10–15 minutes (adjust for altitude).
- Remove jars and let cool undisturbed; lids should seal with a pop.
Finishing Touches
- Let the pickled beets sit for at least 2–3 weeks for best flavor.
- Refrigerate jars and use within several weeks if not processed.
Notes
Wear gloves when handling beets to avoid staining. Check seals before using. Avoid freezing as it changes the texture.