Description
These homemade pickled beets are a flavorful and tangy side dish that complements a variety of meals. Easy to make and perfect for preserving the harvest season’s bounty.
Ingredients
Scale
For the Pickled Beets:
- 2 pounds fresh beets (trimmed and scrubbed)
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground allspice (optional)
- 1 cinnamon stick (optional)
Instructions
- Cook the Beets: Place the beets in a large pot, cover with water, and simmer until fork-tender. Peel and slice the beets.
- Prepare the Pickling Liquid: In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Simmer until sugar dissolves.
- Pickle the Beets: Add sliced beets to the pickling liquid, simmer briefly, then transfer everything to sterilized jars.
- Chill and Serve: Let the pickled beets cool to room temperature, then refrigerate for at least 24 hours before serving.
Notes
- Store pickled beets in the refrigerator for up to 3 weeks.
- Customize by omitting spices or adding sliced onions for extra flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 14g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
