Pickled Beets

Pickled Beets Recipe

Description

Pickled beets are a delicious and tangy condiment that enhances salads, sandwiches, or charcuterie boards. This recipe combines earthy beets with a flavorful brine of vinegar, sugar, and spices for a perfect balance of sweet and sour flavors.

Ingredients

• 4 medium beets (about 1 ½ lbs), washed and trimmed
• 1 cup apple cider vinegar (or white vinegar)
• ½ cup water
• ⅓ cup granulated sugar
• 1 teaspoon salt
• ½ teaspoon whole black peppercorns
• ½ teaspoon mustard seeds (optional)
• ½ teaspoon cloves (optional, for extra spice)
• 1 bay leaf

Instructions

Step 1: Cook the Beets

1. Place the beets in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 30–40 minutes, or until fork-tender.
2. Drain and let them cool until they can be handled. Peel the skins off (they should slip off easily). Slice or cut into wedges.

Step 2: Prepare the Pickling Brine

1. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, cloves, and the bay leaf.
2. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat.

Step 3: Pickle the Beets

1. Pack the beet slices into a clean, sterilized jar (or multiple smaller jars).
2. Pour the hot brine over the beets, ensuring they are fully submerged.
3. Let the jar cool to room temperature before sealing with a lid.

Step 4: Store and Serve

• Store in the refrigerator for at least 24 hours before eating to let the flavors develop.
• They taste best after 3–5 days and can last up to 3 weeks in the fridge.

Notes & Tips

✅ Choosing Beets: Use fresh, firm beets for the best flavor. Red, golden, or Chioggia beets all work.
✅ Peeling Trick: After boiling, rub the skins off with a paper towel instead of using a knife.
✅ Vinegar Choice: Apple cider vinegar adds depth, but white vinegar gives a sharper taste.
✅ Sweetness Level: Adjust sugar based on your preference. Less sugar makes them tangier.
✅ Spice Variations: Try adding cinnamon sticks or star anise for a different twist.

Servings & Storage

• Servings: Makes about 4 cups of pickled beets (serves 4–6 as a side or topping).
• Storage: Keep refrigerated in a sealed jar for up to 3 weeks.

Nutritional Information (Per ½ Cup Serving)

• Calories: ~50
• Carbohydrates: 12g
• Sugar: 8g
• Fiber: 2g
• Protein: 1g
• Fat: 0g
• Sodium: ~200mg (varies based on salt used)

Health Benefits of Pickled Beets

✅ Rich in Antioxidants – Beets contain betalains, which help fight inflammation.
✅ Heart Health – Nitrates in beets support healthy blood pressure.
✅ Gut-Friendly – Fermented and pickled foods promote good digestion.
✅ Brain Booster – Beets improve blood flow to the brain, supporting cognitive function.

Q&A (Frequently Asked Questions)

Q: Can I can these for long-term storage?
A: Yes! Use a water bath canning method and process the jars for 30 minutes for safe shelf storage.

Q: Can I use pre-cooked or canned beets?
A: Yes, but fresh beets have a firmer texture and better flavor.

Q: How long before I can eat the pickled beets?
A: At least 24 hours, but they taste best after 3–5 days.

Q: Can I make this recipe sugar-free?
A: Yes! Substitute sugar with a small amount of honey, maple syrup, or a sugar-free sweetener.

Q: Do pickled beets taste like fresh beets?
A: No, they have a tangy, slightly sweet, and spiced flavor compared to plain beets.

Would you like any modifications to this recipe? 😊