Pickled beets are a tangy, flavorful side dish that can brighten up any meal. The sweetness of the sugar combined with the warmth of the spices and the acidity of vinegar makes these beets an irresistible treat. This recipe for Pickled Beets is incredibly easy to make and uses simple ingredients that you likely already have in your kitchen. Whether served on their own or as part of a salad, these pickled beets offer a perfect balance of sweet, sour, and spicy flavors.
Ingredients
- 8 medium fresh beets
- 1 cup vinegar (white or apple cider vinegar)
- 1/2 cup sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons whole allspice
- 1/2 teaspoon salt
Directions
Step 1: Prepare the Beets
- Scrub the Beets: Wash the beets thoroughly to remove any dirt. Trim the tops down to about 1 inch to avoid any bitterness from the stems.
- Cook the Beets: Place the prepared beets into a Dutch oven and add enough water to cover them completely. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and cover the pot. Let the beets simmer for 25-30 minutes, or until they are tender when pierced with a fork.
- Cool and Peel the Beets: Once the beets are cooked, remove them from the water and set them aside to cool. Once they are cool enough to handle, peel off the skin. This can be easily done by rubbing the skin off with your fingers or using a paper towel.
- Slice the Beets: After peeling, slice the beets into thin rounds or half-moons, depending on your preference. Set the sliced beets aside in a bowl.
Step 2: Make the Pickling Liquid
- Combine the Pickling Ingredients: In a small saucepan, combine 1 cup vinegar, 1/2 cup sugar, 1-1/2 teaspoons whole cloves, 1-1/2 teaspoons whole allspice, and 1/2 teaspoon salt.
- Boil the Liquid: Bring the mixture to a boil over medium heat. Once it reaches a boil, lower the heat and let it simmer for about 5 minutes, stirring occasionally to dissolve the sugar.
Step 3: Pickle the Beets
- Pour the Pickling Liquid Over the Beets: Once the pickling liquid has simmered, pour it over the sliced beets in the bowl. Ensure that the beets are completely submerged in the liquid.
- Refrigerate: Let the pickled beets cool to room temperature, then cover the bowl and refrigerate for at least 1 hour before serving. The longer they sit, the more the flavors will develop. These beets can be stored in the fridge for up to a week.
Step 4: Serve
- Drain Before Serving: Before serving the pickled beets, drain the pickling liquid, as the beets will absorb the brine but will still have some excess liquid. Serve chilled or at room temperature as a side dish or addition to salads.
Serving Suggestions
- On a Salad: Pickled beets are fantastic in salads, adding a pop of color and a burst of flavor. Pair them with mixed greens, goat cheese, and walnuts for a perfect balance.
- As a Side Dish: Serve pickled beets alongside roasted meats, such as roast chicken or grilled steak, to add a refreshing contrast to rich, savory flavors.
- On a Charcuterie Board: Add pickled beets to a charcuterie board for a tangy bite that complements cheeses and cured meats.
Nutritional Information (Approximate per Serving)
- Calories: 60 kcal
- Carbohydrates: 15g
- Protein: 1g
- Fat: 0g
- Fiber: 2g
- Sugar: 12g
- Sodium: 300mg
(Note: Nutritional values are approximate and will vary depending on the exact sizes of the beets and the ingredients used.)
Conclusion
These Pickled Beets are a great addition to your culinary repertoire. They are easy to make, packed with flavor, and can be served in a variety of ways. Whether as a side dish, a salad topping, or a snack on their own, they bring a perfect balance of sweet, sour, and spicy notes that everyone will enjoy. With just a few simple ingredients and steps, you can make a batch of pickled beets that will be a hit at any meal.