Description
Homemade Pickled Beets
A delightful combination of earthy beets and tangy pickling spices for a flavor-packed treat!
Ingredients:
4 large beets, peeled and sliced
1 cup vinegar (white or cider)
1/2 cup water
1/3 cup brown sugar
1 tsp salt
1 cinnamon stick
Instructions:
Cook beets in boiling water until soft. Peel and cut into slices.
Combine vinegar, water, sugar, salt, and cinnamon in a pot. Boil for 3 minutes.
Layer the beets in jars and pour the hot pickling liquid over them.
Let cool and refrigerate overnight for the best flavor.
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#CinnamonBeets
Step-by-Step Guide
1. Prepare the Beets: Thoroughly wash 4 large beets. Place them in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30-45 minutes, or until a fork pierces them easily. Drain and let cool until you can handle them. The skins should slide off easily. Slice into 1/4-inch rounds or wedges.
2. Make the Brine: In a non-reactive saucepan, combine 1 cup vinegar, 1/2 cup water, 1/3 cup brown sugar, 1 teaspoon salt, and 1 cinnamon stick. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Let it boil for a full 3 minutes to infuse the flavors.
3. Pack the Jars: Tightly pack the peeled, sliced beets into clean, heat-safe glass jars (like mason jars). Leave about 1/2 inch of space at the top.
4. Pour and Seal: Carefully pour the hot pickling liquid over the beets, ensuring they are completely submerged. Gently tap the jar to release any air bubbles. The cinnamon stick can be added to the jar for extra flavor.
5. Cool and Cure: Let the jars cool to room temperature on the counter. Once cool, seal with a lid and refrigerate. For optimal flavor, allow the beets to pickle for at least 24 hours before serving.
Serving Suggestions
These vibrant pickled beets are incredibly versatile. Serve them as a classic condiment alongside a rich roast or grilled sausages. Chop them and add to a green salad with goat cheese and walnuts for a burst of color and tang. They also make a beautiful and tasty garnish for charcuterie boards, adding a sweet-and-sour element that cuts through rich cheeses and meats.
How-to Summary
Boil whole beets until tender, then peel and slice. Create a spiced brine by boiling vinegar, water, brown sugar, salt, and a cinnamon stick. Pack beets into jars, cover with hot brine, cool, and refrigerate overnight to develop flavor.
Frequently Asked Questions
Can I use apple cider vinegar instead of white vinegar? Absolutely. Apple cider vinegar will impart a slightly fruitier, milder tang that pairs wonderfully with the earthiness of the beets.
How long do homemade pickled beets last in the refrigerator? When stored properly in a sealed jar, they will keep well for 3-4 weeks. Always use a clean fork to remove beets to prevent contamination.
Can I add other spices? Yes! Feel free to customize. Whole cloves, allspice berries, peppercorns, or a few slices of fresh ginger are excellent additions to the brine.
Why do my beets need to be fully submerged? Keeping the beets submerged in the brine is crucial for even pickling and to prevent mold or spoilage from exposure to air.
Can I make these beets shelf-stable for pantry storage? This is a refrigerator pickle recipe. For shelf-stable canning, you must follow a tested canning process using proper sterilization and processing in a water bath canner.
Common Mistakes to Avoid
- Undercooking the Beets: Starting with undercooked, crunchy beets will result in a firm, less pleasant texture in the final product. Ensure they are fork-tender.
- Using Reactive Cookware: Avoid using aluminum or cast iron pots for making the brine, as the acid can react with the metal and affect flavor. Use stainless steel or enameled pots.
- Not Letting Them Cure: Impatience is the enemy of flavor. Skipping the 24-hour refrigeration time means the beets won’t have fully absorbed the sweet and tangy brine.
- Overcrowding the Jar: Packing the beets too tightly can prevent the brine from circulating properly, leading to uneven pickling.
Conclusion
Homemade pickled beets are a simple yet impressive culinary project. The process is straightforward, and the reward is a jar of crisp, tangy-sweet beets with the warm hint of cinnamon that far surpasses anything from a store shelf. By following this guide and avoiding common pitfalls, you’ll create a versatile condiment that adds a pop of color and flavor to countless dishes. Give this recipe a try and enjoy the delicious results of your effort.
