Description
This Pickled Beets Recipe is a simple and flavorful way to preserve the earthy sweetness of fresh beets. Tangy and slightly sweet, these pickled beets are perfect as a side dish or a tasty addition to salads and sandwiches.
Ingredients
Scale
Ingredients:
- 2 pounds fresh beets, tops trimmed and scrubbed
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 ½ teaspoons pickling salt
- ½ teaspoon whole black peppercorns
- ½ teaspoon mustard seeds
- 2 whole cloves
- 1 small cinnamon stick
Instructions
- Cook the Beets: Place the beets in a large pot, cover with water, and boil until tender. Peel and slice into rounds or wedges.
- Prepare the Brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, cloves, and cinnamon. Simmer for 5 minutes.
- Pickle the Beets: Pack beets into jars, pour hot brine over them, and refrigerate after sealing. Let sit for 24 hours before serving.
Notes
- You can use a mix of golden and red beets for a colorful variation.
- Adjust sugar to taste for a sweeter or tangier pickle.
Nutrition
- Serving Size: ½ cup
- Calories: 80
- Sugar: 14g
- Sodium: 280mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
