Pickled Beets

About This RecipePickled beets are preserved root vegetables prepared by immersing cooked beets in a vinegar-based brine. This recipe follows traditional preservation techniques using standard ingredients.Why You’ll Love This RecipeUses minimal, pantry-staple ingredientsExtends beet shelf life through preservationProvides balanced sweet-tangy flavor profileServes as versatile condiment or side dishIngredients2 lbs fresh beets (6-8 medium)1½ cups white vinegar (5% acidity)1 cup water½ cup granulated sugar1 tablespoon kosher salt1 teaspoon whole black peppercorns½ teaspoon whole cloves (optional)Step by Step InstructionsTrim beet greens leaving 1-inch stems. Scrub beets thoroughly under cold water.Place beets in large pot. Cover with cold water by 2 inches. Bring to boil.Reduce heat to medium-low. Simmer uncovered 45-60 minutes until fork-tender.Drain beets. Transfer to ice water bath until cool enough to handle.Rub off skins using paper towels. Trim roots and stems. Slice into ¼-inch rounds.Combine vinegar, water, sugar, salt, peppercorns, and cloves in saucepan. Bring to boil.Reduce heat. Simmer brine 5 minutes, stirring until sugar dissolves.Pack beet slices into sterilized jars leaving ½-inch headspace.Pour hot brine over beets, covering completely while maintaining headspace.Seal jars. Process in boiling water bath 30 minutes for shelf-stable preservation.FAQCan I skip water bath processing?Yes, but jars must be refrigerated immediately and consumed within 1 month.How long until beets develop full flavor?Allow at least 48 hours refrigeration before consuming for optimal flavor.Can I use apple cider vinegar?Yes, but it will alter flavor and color compared to white vinegar.You Must KnowImperfect jar seals require immediate refrigerationVinegar acidity below 5% compromises preservation safetyOvercrowding jars prevents proper brine circulationUndercooked beets result in undesirable firm textureStorage TipsShelf-stable jars: Store in cool, dark place up to 12 monthsRefrigerator storage: Consume within 1 monthOpened jars: Keep refrigerated and use within 2 weeksDiscard if mold, cloudiness, or off-odors develop