Wash the beets thoroughly to remove any dirt. Trim the leaves and roots, leaving the beets whole.
Place them in a large saucepan and cover completely with water.
Step 2: Cook the Beets
Bring the water to a boil over medium-high heat. Reduce the heat and simmer for about 30–45 minutes, or until the beets are tender when pierced with a fork.
Remove the beets from the water and let them cool until they are easy to handle.
Step 3: Peel and Slice
Once cooled, gently rub or peel away the beet skins.
Slice the beets into rounds, wedges, or bite-sized pieces according to your preference.
Place the prepared beets in a clean glass jar or heat-safe container.
Step 4: Prepare the Pickling Liquid
Add the vinegar, water, sugar, and salt to a saucepan.
If using them, add the black peppercorns, mustard seeds, cinnamon stick, and cloves.
Bring the mixture to a gentle simmer, stirring until the sugar and salt have completely dissolved.
Step 5: Pickle the Beets
Carefully pour the warm pickling liquid over the beets.
Make sure the beets are completely covered by the liquid. Allow the mixture to cool to room temperature.
Step 6: Refrigerate
Cover the jar tightly and place it in the refrigerator.
For the best flavor, let the beets sit for at least 24 hours before eating. After two or three days, the flavor will become even more developed.
Step 7: Serve
Enjoy your homemade pickled beets chilled as a side dish or add them to salads, sandwiches, grain bowls, or meals with roasted vegetables.
Storage
Keep these pickled beets refrigerated at all times and use a clean utensil when serving. This is a refrigerator-pickle recipe and is not intended for room-temperature storage or shelf-stable canning.
See more on the next page