Pickled Beets

This recipe is not appropriate for canning or long term storage. Recipe was revised 8/20/21 to add more detail to the instructions.

1. Use either the Instant Pot or the oven to cook fresh beets.

Steaming the Beets in the Instant Pot

1. Put a cup of water in the bottom of the pressure cooker. Add a rack to the Instant Pot and put the raw, unpeeled beets on top. 
2. Close the lid and set the pressure cooker on Manual, high pressure for 12 minutes. It will take about 10 minutes to reach pressure.
3. Once it finishes release the pressure and take the beets out to cool.

Roasting the Beets in the Oven

1. Wrap the unpeeled beets in aluminum foil. Roast them in a 300 degree F oven for about 30 minutes, although large beets might take longer.
2. The beets are done when they are easily pierced by a knife. When they are done take them out to cool.

Pickling Process

1. Once the beets are cool enough to handle remove the skin by rubbing the beets. Rinse them off and slice them into rounds or chunks.
2. Fill a 16 ounce jar with the beets.
3. Combine the vinegar and water in a small saucepan.
4. Add the sliced onion, peppercorns, cloves, sugar, a cinnamon stick and salt.
5. Put the sauce pan on medium heat and let it cook for about 5 minutes. This should dissolve the sugar and salt and let the spices start to infuse into the liquid.
6. Pour the hot brine over the beets. There might be too much brine, which is fine, but make sure the spices and onion end up in the jar. Or there might not be enough brine, in which case use hot water to top off the jar.
7. Let the jar cool on the counter for an hour or so, and then refrigerate.
8. The beet pickles are ready to eat after 4 hours but will take 3 days to develop their best flavor. They keep in the refrigerator for up to a month.