Classic Pickled Beets

Step 1: Cook the Beets

1. Wash the beets thoroughly, leaving about 1 inch of the stems attached.
2. Place them in a large pot and cover with water.
3. Bring to a boil, then reduce the heat and simmer for 35–45 minutes, or until the beets are fork-tender.
4. Drain and let them cool until they are easy to handle.

Step 2: Peel and Slice

1. Rub the skins off with your hands or a paper towel.
2. Trim the tops and roots.
3. Slice the beets into ¼-inch rounds or cut them into wedges.

Step 3: Prepare the Pickling Brine

1. In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, cloves, cinnamon stick, and bay leaf.
2. Bring the mixture to a gentle boil, stirring until the sugar has completely dissolved.
3. Simmer for 2–3 minutes.

Step 4: Fill the Jars

1. Pack the sliced beets into clean glass jars.
2. Pour the hot pickling brine over the beets, ensuring they are fully covered.
3. Remove any air bubbles and seal the jars with lids.

Step 5: Chill

1. Let the jars cool to room temperature.
2. Refrigerate for at least 24 hours before serving for the best flavor.

Serving Suggestions

• Serve alongside grilled meats or roasted chicken.
• Add to salads with goat cheese and walnuts.
• Slice onto sandwiches or burgers.
• Enjoy as a tangy snack straight from the jar.

Storage

• Store refrigerated pickled beets for up to 3 weeks in a sealed jar.
• Always use a clean utensil when removing beets from the jar to keep them fresh.

These homemade pickled beets are sweet, tangy, and full of vibrant flavor. They make a delicious side dish and are a great way to preserve fresh beets for easy meals throughout the week.