Pickled Beets

Here’s a classic recipe for pickled beets:

Pickled Beets

Ingredients:

•  3-4 medium-sized beets
•  1 cup white vinegar
•  1 cup water
•  1/2 cup granulated sugar
•  1 teaspoon salt
•  1/2 teaspoon black peppercorns
•  2 cloves
•  1 bay leaf
•  1 small cinnamon stick (optional)
•  1 small onion, thinly sliced (optional)

Instructions:

1. Prepare the Beets:
– Wash the beets thoroughly to remove any dirt. Leave the skin on and the roots and stems attached.
– Place the beets in a large pot and cover with water. Bring to a boil and then reduce to a simmer. Cook until the beets are tender, about 30-40 minutes.
– Remove the beets from the pot and let them cool. Once cool enough to handle, peel off the skins and cut off the roots and stems. Slice the beets into 1/4-inch thick rounds or wedges, depending on your preference.

2. Prepare the Pickling Liquid:
– In a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, cloves, bay leaf, and cinnamon stick (if using). Bring to a boil, stirring until the sugar and salt are completely dissolved. Remove from heat and let the liquid cool slightly.

3. Pickle the Beets:
– Place the sliced beets and onion slices (if using) in a clean, sterilized jar or several jars if needed.
– Pour the pickling liquid over the beets, ensuring that they are fully submerged. Remove any air bubbles by gently tapping the jar on the counter or using a clean utensil.
– Seal the jar with a lid.

4. Store and Serve:
– Allow the pickled beets to cool to room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to develop. They can be stored in the refrigerator for up to 1 month.
– Serve chilled as a side dish, in salads, or as a flavorful addition to sandwiches and wraps.

Enjoy your homemade pickled beets!

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