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Pickled Beets

Carly
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Pickled Beets: A Burst of Flavor in a Jar

Pickled Beets

Pickled beets are a vibrant and tangy addition to any pantry. With their deep ruby hue and complex flavor profile, these pickled gems offer a delightful contrast to salads, sandwiches, and charcuterie boards. Home-pickled beets are also a fantastic, budget-friendly gift for food lovers. This recipe walks you through the process of creating a batch of these delicious pickles that will impress even the most discerning palate.

Understanding Pickled Beets

Pickling is a method of preserving food through fermentation or acidification. In the case of pickled beets, the beets are submerged in a brine solution composed of vinegar, sugar, and salt. This acidic environment inhibits the growth of bacteria, ensuring the beets remain safe to consume for an extended period.

Ingredients

  • 10 pounds fresh small beets, stems removed
  • 2 cups white sugar
  • 1 tablespoon pickling salt
  • 1 quart white vinegar
  • ¼ cup whole cloves

Equipment

  • Large stockpot
  • Canning jars and lids
  • Large saucepan
  • Canning rack
  • Jar lifter

Instructions

Preparing the Beets

  1. Wash the beets thoroughly under cold water, removing any dirt or debris. Trim the stems.
  2. Place the beets in a large stockpot and cover with water. Bring to a boil and cook until tender, about 15 minutes for small beets. Larger beets may require additional cooking time.
  3. Drain the beets, reserving 2 cups of the beet cooking liquid. Let the beets cool slightly before peeling. If the beets are large, cut them into quarters.

Creating the Brine

  1. While the beets are cooling, sterilize the canning jars and lids by immersing them in boiling water for at least 10 minutes.
  2. In a large saucepan, combine the sugar, reserved beet cooking liquid, vinegar, and pickling salt. Bring the mixture to a rapid boil.

Assembling the Jars

  1. Fill each sterilized jar with peeled beets. Add several whole cloves to each jar for added flavor.

Processing the Pickled Beets

  1. Pour the hot brine over the beets in the jars, leaving about ½ inch headspace at the top of each jar.
  2. Secure the lids tightly on the jars.
  3. Place a canning rack in the bottom of a large stockpot. Carefully lower the filled jars into the pot, ensuring they are spaced apart.
  4. Pour boiling water into the pot, covering the jars by at least 1 inch.
  5. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  6. Remove the jars from the pot and allow them to cool undisturbed for 24 hours. Check the seals to ensure they are properly sealed.

Tips for Perfect Pickled Beets

  • For a sweeter brine, increase the sugar to taste.
  • Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, for variations in flavor.
  • Add other spices to the brine, such as black peppercorns, mustard seeds, or dill, to create unique flavor profiles.
  • If you don’t have a canning rack, you can use a folded kitchen towel in the bottom of the pot to protect the jars.
  • Store pickled beets in a cool, dark place for up to one year. Once opened, refrigerate and consume within a few weeks.

By following these steps and incorporating the provided tips, you can create a delicious and long-lasting batch of pickled beets that will be a cherished addition to your culinary repertoire.

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