Pickled Red Beets Recipe
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Recipe Category: Under 60 Minutes
Servings: 10
Ingredients:
- 20 red beets
- 2 1/2 cups apple cider vinegar
- 2 1/2 cups granulated sugar
- 1 tablespoon salt
- 2 teaspoons whole cloves
- 2 cinnamon sticks
Instructions:
-
Prep the Beets: Start by scrubbing the red beets thoroughly under cool running water to remove any dirt or debris. Once clean, trim off the tops of the beets, leaving just a small portion of the stems attached to prevent bleeding.
-
Cook the Beets: Place the beets in a large pot and cover them with water. Bring the pot to a rolling boil, then reduce the heat and let the beets simmer until they are tender, which should take about 20 minutes. You can test their doneness by piercing them with a fork; they should slide off easily.
-
Drain and Prepare: Once the beets are cooked, drain them in a colander and set them aside to cool. Reserve the beet juice for future use—it’s a fantastic base for creating “red beet eggs” (simply pour 2 1/2 cups of cooled syrup over 6 peeled hardboiled eggs, and let them soak overnight in the refrigerator for a tangy treat).
-
Peel and Cut: Once the beets are cool enough to handle, peel off their skins. The skins should slip off easily, but you can use a paring knife if necessary. Cut the peeled beets into bite-sized chunks.
-
Prepare the Pickling Liquid: In a large saucepan, combine the apple cider vinegar, reserved beet juice, granulated sugar, and salt. Add the whole cloves and cinnamon sticks to the mixture. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt have completely dissolved.
-
Simmer with Beets: Once the pickling liquid is boiling, add the beet chunks to the saucepan. Bring the mixture back to a boil, then reduce the heat and let it simmer for an additional 5 minutes. This allows the beets to absorb the flavors from the pickling liquid.
-
Jar the Beets: Carefully pour the hot pickled beets and liquid into sterilized jars, leaving a little space at the top. Make sure to remove the cinnamon sticks and cloves as you transfer the beets. Seal the jars while the contents are still hot.
-
Cool and Store: Allow the jars to cool completely at room temperature. Once cooled, store them in the refrigerator. The pickled beets will develop a more robust flavor after sitting for a few days, so they’re ideal for preparing ahead of time.
Nutritional Information (per serving):
- Calories: 160.5
- Fat: 0.3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 596mg
- Carbohydrates: 36.2g
- Fiber: 4.6g
- Sugar: 31.3g
- Protein: 2.6g
Enjoy these tangy and sweet pickled red beets as a vibrant addition to salads, sandwiches, or just as a standalone snack. The recipe also provides a delicious way to use up leftover beet juice in a unique and flavorful way! 🌟🍽️
