Pickled beets are a delicious and tangy addition to salads, sandwiches, and as a side dish. This recipe ensures a perfect balance of sweet, sour, and spicy flavors. Plus, pickled beets are easy to make and can be enjoyed year-round!
Ingredients:
- 4 medium beets (about 1 pound)
- 1 cup white vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
- 2 cloves garlic, peeled and smashed
- 1 bay leaf
Instructions:
- Prepare the Beets:
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly and trim the stems and roots, leaving a bit of stem intact to prevent bleeding.
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast in the oven for about 45-60 minutes, or until a fork easily pierces the beets.
- Cool and Peel:
- Remove the beets from the oven and let them cool enough to handle.
- Once cool, slip the skins off using your hands or a paper towel. The skins should come off easily.
- Slice the Beets:
- Slice or cut the beets into thin rounds or bite-sized pieces, depending on your preference.
- Prepare the Pickling Liquid:
- In a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, dill, garlic, and bay leaf.
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved.
- Reduce the heat and let the mixture simmer for about 5 minutes.
- Pack the Jars:
- Sterilize your canning jars and lids by boiling them in water for 10 minutes.
- Pack the sliced beets into the hot, sterilized jars, leaving about 1/2 inch of headspace.
- Pour the hot pickling liquid over the beets, making sure to cover them completely.
- Seal and Store:
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids on the jars and screw on the metal bands until they are fingertip-tight.
- Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly.
- Remove the jars and let them cool to room temperature. Check the seals after 24 hours. If the lids have not sealed properly (the center of the lid should be depressed), refrigerate the jars and use within a few weeks.
- Refrigerate and Enjoy:
- Once sealed, store the jars in a cool, dark place. The pickled beets will develop their flavor over time. For the best taste, let them pickle for at least 1 week before eating. They can be refrigerated and will keep for several months.
Tips for Perfect Pickled Beets:
- Choose Fresh Beets: Select beets that are firm and free of blemishes for the best texture and flavor.
- Customize the Spice: Feel free to adjust the spices according to your taste preferences. You can add a pinch of red pepper flakes for a bit of heat or extra garlic for more robust flavor.
- Storage: If you’re not using a canning method, simply store the pickled beets in the refrigerator and use within a few weeks.
Variations:
- Balsamic Pickled Beets: Substitute balsamic vinegar for white vinegar for a richer, deeper flavor.
- Spicy Pickled Beets: Add a sliced jalapeño or a pinch of cayenne pepper to the pickling liquid for a spicy kick.
Enjoy your homemade pickled beets as a tangy and flavorful addition to your meals!