Ingredients:
2 pounds fresh beets (about 6 medium-sized)
1 cup white vinegar (5% acidity)
1/2 cup water
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon whole cloves (optional)
1 teaspoon allspice berries (optional)
1 teaspoon mustard seeds (optional)
1/2 teaspoon black peppercorns (optional)
1/2 teaspoon cinnamon (optional)
PREPARATION:
Prepare the Beets:Wash: Scrub the beets thoroughly under running water to remove any dirt.Cook: In a large pot, cover the beets with water and bring to a boil. Reduce the heat and simmer for about 30-40 minutes, or until they are tender when pierced with a fork.Cool: Remove the beets from the pot and let them cool until you can handle them.2. Peel and Slice:Once cooled, use your hands or a paper towel to rub off the skins. The skins should come off easily.Slice the beets into wedges or rounds, depending on your preference.3. Prepare the Pickling LiquidIn a medium saucepan, combine the vinegar, water, sugar, salt, and any optional spices you choose. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.4. Pack the Jars:Place the sliced beets in clean, sterilized jars. If you’re using spices, you can add them to the jars with the beets.5. Add the Pickling Liquid:Pour the hot pickling liquid over the beets, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jars.6. Seal and Cool:Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and let them cool to room temperature.7. Refrigerate:Once cooled, refrigerate the pickled beets. They will taste best after sitting for at least 24 hours, but they can be enjoyed for up to 2-3 weeks.Tips:Canning: If you want to preserve the pickled beets for a longer time, consider using a water bath canning method. Make sure to follow proper canning guidelines for safety.Serving Suggestions: Enjoy pickled beets on salads, with goat cheese, or as a side dish to roasted meats.Enjoy your delicious preserved pickled beets!