Description
Alton Brown’s pickled beets balance sweet and tangy with a hint of spice. The beets become tender with a satisfying bite, while the brine infuses them with a vibrant ruby hue and complex flavor. Perfect as a side dish, salad topping, or straight from the jar.
Ingredients
- 2 pounds fresh beets (about 6 medium), greens removed, leaving 1 inch of stem
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole allspice berries
- 2 whole cloves
- 1 bay leaf
- 1 small cinnamon stick (optional)
Instructions
- Scrub the beets well under cold running water to remove any dirt, but do not peel them. Leave the root tail and 1 inch of stem intact to prevent bleeding. Place beets in a large pot and cover with cold water by 2 inches.
- Bring the pot to a boil over high heat, then reduce heat to medium and simmer, partially covered, until beets are easily pierced with a paring knife, about 30 to 40 minutes depending on size. Drain and let cool until safe to handle.
- While beets cook, combine apple cider vinegar, water, sugar, kosher salt, peppercorns, allspice, cloves, bay leaf, and cinnamon stick (if using) in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve completely. Remove from heat and let steep for 10 minutes.
- Once beets are cool enough to handle, slip off the skins using your hands or a paper towel; they should slide off easily. Trim off the root and stem ends, then slice beets into 1/4-inch thick rounds or cut into wedges, depending on preference.
- Pack the sliced beets into a clean 1-quart glass jar or a non-reactive container with a tight-fitting lid. Pour the warm brine over the beets, ensuring they are fully submerged. If needed, add a little more vinegar and water in equal parts to cover.
- Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before eating. The flavor improves after 3 to 4 days. Store in the refrigerator for up to 3 weeks.
Notes
Store pickled beets in the refrigerator for up to 3 weeks. For longer storage, process jars in a boiling water bath for 10 minutes and store in a cool, dark place for up to 1 year. To serve, use a slotted spoon to drain excess brine. These beets are excellent in salads, on sandwiches, or as a colorful side dish. For a spicier version, add a pinch of red pepper flakes to the brine.
Nutrition
- Calories: 180
- Sugar: 38g
- Sodium: 900mg
- Unsaturated Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
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