Pickled Beets
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
24 servings
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Calories
114 kcal
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Course
Side Dish, Condiments, Snacks
Pickled Beets
Description
This recipe starts by boiling whole beets with their skins intact to prevent color bleeding until tender. After cooling, the beets are peeled and sliced about 1/4 inch thick. A pickling liquid made from white vinegar, sugar, cinnamon, whole cloves, allspice berries, and salt is boiled to a simmer. The sliced beets return to the pot and are briefly simmered in this seasoned vinegar solution.
The beets absorb the spiced brine, achieving a balance of sweetness, acidity, and subtle warm spice from the cinnamon and whole spices. The slices retain a firm yet tender texture and vivid red color from the preserved skins. This preparation is suited for serving cold as a tangy salad side or topping and can be refrigerated for about two months if not canned.
When pickling in jars for long-term storage, proper canning techniques are required to ensure safety. Otherwise, the pickled beets can be cooled before refrigeration and consumed as flavorful preserved beets within a couple of months.
Ingredients
- 6 pounds red beet washed and scrubbed clean
- 4 cups white vinegar 5% acidity
- 1 3/4 cup sugar
- 1 tick cinnamon
- 1 teaspoon clove whole
- 1 teaspoon allspice berries whole
- 1 1/2 teaspoon salt
Instructions
- Place the beets in a large pot of water and bring to a boil (do not peel the skins or the beets will bleed and lose their color). Reduce the heat and simmer covered for 25-35 minutes, depending on the size of the beets, until the beets are soft when pierced with a fork. Drain the beets and remove them from the pot to let cool until you can comfortably handle them (discard the beet water).
- Meanwhile, add the vinegar, sugar and spices to the pot and bring to a boil.
- Peel the skins and slice the beets in 1/4 inch thick slices. Place the sliced beets back in the pot with the vinegar solution and simmer for another 5 minutes.Ladle the sliced beets into the jars, spooning enough liquid over them to completely cover while leaving 1/2 inch head space from the top of the jar rim.
- If you're not canning the beets for long-term storage, let the beets cool and then transfer the jars to the refrigerator where they will keep for about 2 months.If canning for long-term storage: Place the canning lids on the jars and process for 30 minutes (35 minutes if in 1000-3000 ft elevation) in a water bath. Carefully remove the jars and let sit undisturbed for 24 hours and then store them in a cool, dark place where they will keep for up to a year.Whether canning or not, wait at least 3 days before eating the beets, preferably longer. The flavor improves with time.Makes about 6 pints.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 114kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 235mg | 10% |
| Potassium | 373mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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