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Wash the beets thoroughly and remove stems, leaving about an inch.
Boil the beets in water until tender but still firm (about 20-30 minutes depending on size). Drain and cool.
Peel the beets once cooled by rubbing off the skins with your fingers or a paper towel.
Slice the beets into thin rounds or chunks, as you prefer.
In a large pot, combine sugar, pickling salt, and enough water to cover the beets (about 6 cups). Bring to a boil, stirring to dissolve sugar and salt.
Add the sliced beets to the hot syrup and simmer for 5 minutes.
Pack the beets and syrup into sterilized jars, leaving ½ inch headspace.
Seal the jars and refrigerate. Let the flavors develop for at least 24 hours before eating.
Serving & Storage Tips
Serve chilled as a side or salad topping.
Store in the refrigerator for up to 3 weeks.
For longer storage, process jars in a boiling water bath for 15 minutes to seal.
Variations
Add spices like cloves, cinnamon sticks, or peppercorns to the syrup for extra flavor.
Substitute brown sugar for a richer taste.
Use apple cider vinegar instead of plain water for a tangier pickling brine.
FAQ
Can I use larger beets?
Yes, but you may need to cook them longer and slice thinner for pickling.
What is pickling salt?
Pickling salt is pure salt without additives; it dissolves better and keeps pickles clear. Table salt can be used, but it may cloud the brine.
How long before pickled beets are ready to eat?
They taste best after at least 24 hours but improve over several days.
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