Description
A classic pickled beet recipe from the Joy of Cooking, featuring sweet and tangy beets with a hint of spice. Perfect as a side dish, salad topping, or straight from the jar.
Ingredients
Scale
- 2 lbs fresh beets (about 6 medium), trimmed, leaving 1 inch of stem
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tsp kosher salt
- 1/2 tsp whole black peppercorns
- 1/2 tsp whole allspice berries
- 1 bay leaf
- 1 small cinnamon stick (optional)
Instructions
- Scrub the beets well under cold running water, but do not peel them. Trim the stems to about 1 inch and leave the root tails intact. This prevents the beets from bleeding their color and flavor into the cooking water.
- Place the beets in a large saucepan and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered until the beets are tender when pierced with a skewer, about 30 to 40 minutes. The cooking time will vary with beet size, so start checking at 30 minutes.
- While the beets cook, prepare the pickling liquid. In a medium nonreactive saucepan, combine the apple cider vinegar, water, sugar, kosher salt, peppercorns, allspice berries, bay leaf, and cinnamon stick (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve completely. Remove from heat and let steep while the beets finish cooking.
- When the beets are tender, drain them and let cool until they are easy to handle, about 15 minutes. Alternatively, you can slip off the skins under cold running water, but cooling slightly first prevents burning your hands.
- Slip off the skins using your hands or a small paring knife; they should slide off easily. Trim off the root and stem ends, then slice the beets into 1/4-inch thick rounds or cut into wedges, depending on your preference.
- Pack the sliced beets into a clean 1-quart glass jar or a nonreactive container with a tight-fitting lid. If you have multiple jars, divide evenly.
- Pour the warm pickling liquid over the beets, making sure they are completely submerged. If needed, add a little more vinegar and water in equal proportions to cover. Tuck the bay leaf and cinnamon stick among the beets if desired.
- Let the pickles cool to room temperature, then cover and refrigerate. For the best flavor, let them marinate for at least 24 hours before eating. They will keep in the refrigerator for up to 1 month.
Notes
Storage: Store pickled beets in the refrigerator for up to 1 month. Freezing is not recommended as it makes the beets mushy. Reheating: These beets are best served cold or at room temperature. If you prefer them warm, gently heat in a saucepan over low heat until warmed through, but avoid boiling to prevent softening.
Nutrition
- Calories: 130
- Sugar: 29g
- Sodium: 300mg
- Unsaturated Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
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