For generations, pickled beets have been a beloved staple of home canning, offering a perfect balance of earthy sweetness and vinegar tang. This simple yet delicious recipe transforms fresh beets into a versatile condiment that brightens up salads, sandwiches, and charcuterie boards. Whether you’re a longtime pickled beet enthusiast or just discovering their charm, this recipe promises to deliver that perfect sweet-and-sour flavor that makes pickled beets so irresistible.
Ingredients
For the Beets:
- 6 large beets (about 2 lbs/900g)
- 3½ cups (830ml) warm water
- 6 tablespoons (90ml) apple cider vinegar
- 5 tablespoons (75ml) honey
- Fresh dill sprigs (optional)
- Salt and black pepper to taste
Step-by-Step Instructions
- Prepare the Beets
- Place whole beets in large saucepan
- Cover completely with water
- Bring to boil over medium-high heat
- Cook for 35 minutes until tender
- Test with fork for doneness
- Process the Beets
- Remove beets from water
- Allow to cool until handleable
- Wear rubber gloves
- Peel skins off with fingers
- Slice into cubes or rings
- Prepare the Brine
- Combine warm water and vinegar
- Add honey and stir until dissolved
- Season with salt and pepper
- Mix until well combined
- Jar the Beets
- Pack beets into clean glass jars
- Add fresh dill sprigs if using
- Pour brine over beets
- Ensure beets are fully covered
- Seal jars tightly
Nutritional Information
(Per ½ cup serving)
- Calories: 85
- Carbohydrates: 19g
- Protein: 1.5g
- Fiber: 2.5g
- Sugar: 16g
- Sodium: 125mg
Timing:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Pro Tips and Tricks
- Choose beets of similar size for even cooking
- Save beet greens for salads or sautéing
- Use white vinegar for a sharper taste
- Add whole peppercorns for extra flavor
- Sterilize jars before using
Variations and Substitutions
- Add sliced onions for extra flavor
- Use maple syrup instead of honey
- Add whole garlic cloves
- Include pickling spices
- Try golden or chioggia beets
Common FAQs
Q: How long do pickled beets last?
A: Properly sealed, they’ll keep for 3-4 months in the refrigerator.
Q: Can I reduce the honey?
A: Yes, adjust sweetness to taste but maintain vinegar ratio for preservation.
Q: Do I need to peel beets before cooking?
A: No, it’s easier to peel them after cooking.
Q: Can I can these for long-term storage?
A: Yes, but you’ll need to follow proper canning procedures.
Storage and Make-Ahead Tips
- Store in refrigerator for up to 4 months
- Wait 48 hours before eating for best flavor
- Keep beets submerged in brine
- Check for signs of spoilage before consuming
- Use clean utensils when removing from jar