How to Make Perfect Pickled Beets: A Flavorful and Easy Recipe
Discover the ultimate pickled beets recipe that combines the earthy sweetness of beets with a tangy, spiced marinade. Perfect for preserving the harvest or adding a zesty twist to your meals, this homemade pickled beets recipe is both delicious and easy to follow. Whether you’re a seasoned canner or a beginner, this guide will walk you through every step, from preparing the vegetables to sealing the jars.
Ingredients
Vegetables
- 760 g (5 cups) baby beets
- 335 ml (1 1/3 cups) white pearl onions
Spice Bag
- 1/2 cinnamon stick, crushed
- 5 ml (1 tsp.) coriander seeds
- 5 ml (1 tsp) green cardamom pods, crushed
- 3 ml (1/2 tsp.) cloves
- 3 ml (1/2 tsp) allspice, crushed
- A pinch of nutmeg, crushed
Marinade
- 500 ml (2 cups) white vinegar
- 10 ml (2 tsp.) pickling salt
- 250 ml (1 cup) sugar
- 250 ml (1 cup) water
Good to know: One serving is equivalent to a 750ml jar.
Preparation
Preparation of Vegetables
Wash the beets using a soft brush. Leave the tops and tails. In a large saucepan, place the beets and cover with water. Bring to a boil, lower the heat, and simmer. The beets are ready when the skin slides off easily and they peel by hand. Transfer beets to a large container of ice water to cool, then drain. Cut the tops and tails. Peel the beets then cut them into 1 cm (1/2 in.) thick slices. In a small saucepan of boiling water, blanch the onions for 2 minutes, drain, then peel.
For the Spice Bag
Place all the ingredients from the spice bag in a cheesecloth.
For the Marinade
Heat all marinade ingredients in a large pot and stir to dissolve. Stir in the bag of spices, bring to a boil, and simmer for 5 minutes. Turn off the heat and leave to macerate for 20 minutes. Remove the bag of spices from the marinade and drain it by pressing it against a ladle.
Canned Preparation
Add the beets and onions to the marinade, bring to a boil, and simmer for 5 minutes. Using a slotted spoon, transfer the beets and onions to sterilized Mason jars. Fill the jars by packing the vegetables a little and leaving 2.5 cm (1 in.) of space under the neck. Add the marinade to the jars, leaving 1 cm (1/2 in) of space under the neck. Seal the jars according to the manufacturer’s instructions.
Enjoy your homemade pickled beets as a side dish, in salads, or as a tangy snack!
