📝 About This Recipe
This recipe transforms earthy, garden-fresh beets into vibrant, tangy-sweet jewels that balance deep umami notes with a bright vinegar finish. Inspired by old-world preservation techniques, these quick pickles feature a complex brine infused with warm spices like cinnamon and cloves, making them a versatile pantry staple. Whether you're a lifelong beet lover or a skeptic, the crisp-tender texture and aromatic profile of these pickles will redefine your expectations of this root vegetable.
🥗 Ingredients
The Beets
- 2 pounds Fresh Beets (medium-sized, greens removed (leave 1 inch of stem to prevent bleeding))
- 6-8 cups Water (for boiling)
- 1 teaspoon Salt (for the boiling water)
Aromatic Brine
- 1 1/2 cups Apple Cider Vinegar (at least 5% acidity)
- 1/2 cup Water (filtered preferred)
- 3/4 cup Granulated Sugar (can adjust slightly for sweetness preference)
- 1 tablespoon Kosher Salt (non-iodized to keep brine clear)
- 1 piece Cinnamon Stick (approx 3 inches long)
- 4-6 pieces Whole Cloves
- 1/2 teaspoon Whole Allspice Berries
- 1 teaspoon Black Peppercorns (whole)
- 1 piece Bay Leaf (dried)
Jar Aromatics
- 1/2 small Red Onion (very thinly sliced into half-moons)
- 3 slices Fresh Ginger (peeled and coin-sized)
- 1 teaspoon Mustard Seeds (yellow or brown)
👨🍳 Instructions
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1
Scrub the beets thoroughly under cold water to remove any dirt. Trim the tops, leaving about an inch of the stems attached, and leave the taproots intact; this prevents the color from 'bleeding' out during boiling.
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2
Place the beets in a large pot and cover with water by at least 2 inches. Add 1 teaspoon of salt and bring to a vigorous boil over high heat.
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3
Reduce the heat to a simmer and cook the beets for 30-45 minutes. They are done when a fork can easily pierce the center of the largest beet with little resistance.
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4
While the beets cook, prepare an ice bath in a large bowl. Once the beets are tender, drain them and immediately plunge them into the ice water to stop the cooking process.
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5
Once cool enough to handle, use your thumbs to rub the skins off. They should slip right off easily. Trim away the remaining stems and roots.
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6
Slice the peeled beets into 1/4-inch thick rounds, or cut them into uniform wedges if you prefer a chunkier pickle.
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7
In a medium stainless steel saucepan, combine the apple cider vinegar, 1/2 cup water, sugar, kosher salt, cinnamon stick, cloves, allspice berries, peppercorns, and bay leaf.
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8
Bring the brine mixture to a rolling boil, stirring until the sugar and salt are completely dissolved. Reduce heat and simmer for 5 minutes to infuse the spices.
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9
Prepare three clean pint-sized glass jars. Divide the thinly sliced red onion, ginger slices, and mustard seeds evenly among the jars.
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10
Pack the sliced beets into the jars tightly, leaving about 1/2 inch of headspace at the top.
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11
Carefully pour the hot brine over the beets, ensuring they are completely submerged. If you like, you can distribute the whole spices from the brine into the jars.
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12
Run a clean plastic utensil or chopstick around the inside of the jars to release any trapped air bubbles. Wipe the rims with a clean, damp cloth.
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13
Secure the lids tightly. Allow the jars to cool to room temperature on the counter before transferring them to the refrigerator.
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14
Let the beets 'cure' in the fridge for at least 24 hours before eating, though 3-5 days will yield the best, most developed flavor.
💡 Chef's Tips
Wear gloves when peeling and slicing the beets to avoid staining your hands pink for days. Always use a non-reactive pot (stainless steel or enamel) for the brine, as vinegar can react with aluminum or copper and create an off-flavor. If you prefer a more savory pickle, reduce the sugar to 1/4 cup and add a smashed clove of garlic to each jar. Ensure your beets are of similar size so they cook at the same rate; if you have a mix, pull the smaller ones out of the boiling water earlier. These are 'quick pickles' and must be stored in the refrigerator; they will stay delicious for up to 3 weeks.
🍽️ Serving Suggestions
Toss these beets into a spinach salad with toasted walnuts and crumbled goat cheese. Serve alongside a rich pot roast or roasted pork loin to cut through the fattiness of the meat. Finely dice them to use as a vibrant topping for avocado toast or deviled eggs. Pair with a crisp Sauvignon Blanc or a sharp ginger beer to complement the pickling spices. Arrange on a charcuterie board with sharp cheddar cheese and salty crackers.