Description
These Homemade Pickled Beets are the perfect balance of sweet, tangy, and spiced flavors! A simple yet delicious way to preserve fresh beets and enjoy them year-round.
Ingredients
Scale
- 10 fresh beets, peeled and sliced
- 1 cup white vinegar
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 2 sticks cinnamon
- 4 whole cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
Instructions
- Cook the Beets: Place beets in a large stockpot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain, reserving 2 cups of the beet water, and set aside.
- Sterilize Jars: Sterilize jars and lids by immersing them in boiling water for at least 10 minutes.
- Prepare Pickling Liquid: In a large saucepan, combine the beet water, vinegar, sugar, salt, cinnamon sticks, cloves, allspice, and ginger. Bring to a rapid boil.
- Pickle the Beets: Add the cooked beets to the saucepan and return to a boil. Remove the cinnamon sticks and cloves.
- Fill Jars: Carefully ladle the hot beets and liquid into sterilized jars, leaving 1/2 inch of space at the top. Wipe the rims of the jars with a clean cloth, then seal with lids and rings.
- Process: Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
- Cool & Store: Allow the jars to cool completely before storing in a cool, dark place.
Notes
- Adjust the spice levels according to your taste by reducing or increasing the amount of cinnamon, cloves, and allspice.
- Make sure to sterilize the jars and lids properly to avoid contamination.
- Pickled beets will last for up to 1 year when stored in a cool, dark place.
Nutrition
- Serving Size: 2 tbsp
- Calories: 30
- Sugar: 7g
- Sodium: 170mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg