Pickled Beets (Print version)
Tender beets pickled in a sweet-tangy apple cider brine with warm spices. A simple refrigerator pickle that is ready in hours and keeps for weeks.
# Ingredients:
Beets
01 -
2 lb (900 g) medium beets, scrubbed, greens trimmed
02 -
1/2 small red onion, thinly sliced (optional)
Brine
03 -
1 cup (240 ml) apple cider vinegar
04 -
1/2 cup (120 ml) water
05 -
1/3 cup (65 g) granulated sugar
06 -
1 tsp kosher salt
07 -
1 tsp whole mustard seeds
08 -
1/2 tsp whole allspice berries
09 -
4 whole cloves
10 -
1 cinnamon stick
11 -
1 bay leaf
# Instructions:
01 -
Scrub beets and trim greens and roots. Place in a pot, cover with water by 1 inch, bring to a boil, then simmer until fork-tender, 30 to 45 minutes. Drain and cool until safe to handle.
02 -
Rub off the skins with your fingers. Slice into 1/4-inch rounds or quarter wedges.
03 -
Combine vinegar, water, sugar, salt, mustard seeds, allspice, cloves, cinnamon stick, and bay leaf in a saucepan. Bring to a gentle boil and stir until sugar dissolves, about 2 minutes.
04 -
Layer beets and onion in clean pint jars, leaving 1/2 inch headspace.
05 -
Pour the hot brine over the beets to cover completely. Let cool to room temperature, then seal and refrigerate.
06 -
Refrigerate at least 24 hours for best flavor. Use within 3 weeks.
# Good to know:
01 -
Refrigerator pickles only; not shelf-stable without a tested canning process.
02 -
Beets stain cutting boards and hands easily; use a board you do not mind coloring.