🥄 Classic Tangy-Sweet Pickled Beets Recipe
📝 Ingredients:
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3 pounds fresh beets
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2 cups white vinegar (5% acidity)
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1 cup water
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1 cup granulated sugar
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1 ½ teaspoons salt
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½ teaspoon ground allspice (or 5 whole allspice)
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½ teaspoon whole cloves (optional)
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1 cinnamon stick (optional)
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1 small red onion, thinly sliced (optional, for extra flavor and color contrast)
🍳 Instructions:
1. Prep the Beets
Q: How do I prep the beets before pickling?
A: Wash thoroughly to remove dirt. Leave 1 inch of stem to prevent bleeding, and boil or roast beets until fork-tender (30–45 min). Let cool, then peel (skins will slip off easily), and slice or quarter.
2. Sterilize the Jars
Q: Do I have to sterilize the jars?
A: Yes. For canning, place jars in boiling water for 10 minutes or run them through the dishwasher on a hot cycle. Keep warm until ready to fill.
3. Make the Brine
Q: What goes into the pickling liquid?
A: Combine vinegar, water, sugar, salt, and spices (you can use a spice bag for whole spices). Bring to a boil and simmer for 5–10 minutes to infuse flavors.
4. Pack the Jars
Q: How should I pack the beets?
A: Tightly pack sliced or quartered beets (and onions, if using) into hot jars. Leave about ½ inch headspace. Pour hot brine over, covering completely.
5. Seal and Process
Q: How do I seal and can them safely?
A: Wipe jar rims clean, apply lids and rings. Process in a boiling water bath for 30 minutes (for pint jars). Adjust for altitude if needed.
6. Cool and Store
Q: How long before they’re ready to eat?
A: Let jars sit undisturbed for 12–24 hours. Store in a cool, dark place. Wait at least 1 week (preferably 2–3) for best flavor to develop.
🧊 Storage & Shelf Life
Q: How long do pickled beets last?
A: Properly canned, they last 12 months in a cool pantry. Refrigerate after opening and use within 1–2 months.
🛠️ Tips & Variations
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For more tang: Add more vinegar or reduce sugar slightly.
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Add herbs: A sprig of dill or thyme adds a nice herbal touch.
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Use apple cider vinegar for a mellower tang with added depth.
