This classic pickled beets recipe delivers a perfect balance of sweet, tangy, and warmly spiced flavors. Using simple pantry ingredients like vinegar, sugar, and whole spices, these beets become tender, vibrant, and deeply flavorful after a short chilling time.
They make a refreshing side dish, a colorful addition to salads, or a quick snack straight from the fridge. Best of all, the process is straightforward and requires minimal effort.
Ingredients
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup sugar
- 1 1/2 teaspoons whole cloves
- 1 1/2 teaspoons whole allspice
- 1/2 teaspoon salt
Preparation
Step 1: Cook the Beets
Scrub the beets thoroughly to remove any dirt, then trim the tops to about 1 inch. Place them in a large pot and add enough water to fully cover them.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat, cover the pot, and let the beets simmer gently for 25 to 30 minutes, or until they are tender when pierced with a fork.
Step 2: Cool and Prepare
Remove the beets from the hot water and allow them to cool until they are easy to handle. Once cooled, peel off the skins—they should slide off easily. Slice the beets into rounds or wedges, depending on your preference, and place them in a bowl. Set aside.
Step 3: Make the Pickling Liquid
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