Perfectly Pickled Beets: A Flavorful Homemade Recipe
Discover how to make homemade pickled beets with this easy-to-follow recipe. Packed with vibrant flavors and a perfect balance of sweet and tangy, these pickled beets are a delightful addition to any meal. Whether you’re a seasoned pickling enthusiast or a beginner, this recipe is sure to impress!
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
Preparing the Vegetables
Wash the beets using a soft brush, leaving the tops and tails intact. Place them in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until the skin easily slides off. Transfer beets to an ice water bath, then peel and slice into 1 cm (1/2 in.) thick rounds. Blanch onions in boiling water for 2 minutes, drain, and peel.
Making the Spice Bag
Combine all spice bag ingredients in a cheesecloth.
Preparing the Marinade
Heat all marinade ingredients in a large pot, stirring until dissolved. Add the spice bag, bring to a boil, and simmer for 5 minutes. Turn off the heat and let it macerate for 20 minutes. Remove and squeeze the spice bag to extract flavors.
Canning the Beets
Add beets and onions to the marinade, bring to a boil, and simmer for 5 minutes. Using a slotted spoon, transfer vegetables to sterilized Mason jars, pressing gently and leaving 2.5 cm (1 in.) of headspace. Fill jars with marinade, leaving 1 cm (1/2 in.) of headspace. Seal jars according to manufacturer’s instructions.
Enjoy your homemade pickled beets as a side dish, salad topping, or snack!
