Pickled Beets

Tangy, gut-friendly pickled beets – a vibrant and refreshing snack that's quick to prepare!

1. 1

   Cook the Beets

   • Wash the beets thoroughly under running water. Trim the leaves and root ends, leaving about 1 inch of the stem and tail attached to prevent the color from bleeding out during cooking.
   • Place the trimmed beets in a large pot and add enough cold water to cover them by at least an inch.
   • Bring the water to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 25-35 minutes, or until the beets are tender when pierced with a fork. Cooking time will vary based on the size of your beets.
2. 2

   Peel and Slice the Beets

   • Drain the hot water from the pot and cover the beets with cold water. Let them sit for a few minutes until they are cool enough to handle.
   • Using your fingers or a paper towel, gently rub the skins off the beets. The skins should slide off easily. Wear gloves to avoid staining your hands.
   • Slice the peeled beets into 1/4-inch thick rounds or cut them into bite-sized chunks, as desired.
3. 3

   Prepare the Pickling Brine

   • In a medium non-reactive saucepan (like stainless steel or enamel), combine the white vinegar, water, granulated sugar, and salt.
   • If using, add the whole cloves, allspice berries, and the cinnamon stick. You can place them in a cheesecloth sachet for easy removal later.
   • Bring the mixture to a rolling boil over medium-high heat, stirring frequently until the sugar and salt have completely dissolved.
   • Once boiling, reduce the heat and let the brine simmer gently for 5 minutes to allow the spice flavors to infuse.
4. 4

   Combine and Pickle

   • Pack the sliced beets and thinly sliced onions into a clean 1-quart glass jar (or two pint jars), creating alternating layers.
   • Carefully pour the hot pickling brine over the beets and onions, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
   • Gently tap the jar on the counter to release any trapped air bubbles.
5. 5

   Cool, Chill, and Store

   • Let the jar cool to room temperature on the counter for about 1-2 hours.
   • Once cooled, seal the jar with a tight-fitting lid and transfer it to the refrigerator.
   • For the best flavor, allow the beets to marinate in the brine for at least 24 hours before serving. They will be ready to eat after 4 hours.
   • Store the pickled beets in the refrigerator for up to 4-6 weeks.