📝 About This Recipe
These vibrant, earthy beets are preserved in a sophisticated brine that balances sharp acidity with warm, aromatic spices. Rooted in Eastern European and farmhouse traditions, this recipe transforms the humble root vegetable into a versatile pantry staple that sparkles on the plate. The combination of cinnamon, clove, and star anise elevates the natural sweetness of the beets, creating a flavor profile that is both nostalgic and refined.
🥗 Ingredients
The Beets
- 3 pounds Fresh Red Beets (medium-sized, greens removed (leave 1 inch of stem))
- enough to cover Water (for boiling)
The Brine
- 2 cups Apple Cider Vinegar (at least 5% acidity)
- 1 cup Water (filtered)
- 1 cup Granulated Sugar (can reduce to 3/4 cup for less sweetness)
- 1 tablespoon Pickling Salt (non-iodized to keep brine clear)
Aromatics and Spices
- 1 medium Red Onion (thinly sliced into half-moons)
- 2 pieces Cinnamon Sticks (halved)
- 1 teaspoon Whole Cloves
- 1 teaspoon Whole Allspice Berries
- 2 whole Star Anise (optional, for deep licorice notes)
- 1 teaspoon Black Peppercorns
- 1 inch Fresh Ginger (peeled and sliced into coins)
- 4 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Scrub the beets thoroughly under cold water to remove dirt, but be careful not to break the skin. Leave about an inch of the stem and the entire root tail intact; this prevents the beets from 'bleeding' their color into the boiling water.
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2
Place the beets in a large pot and cover with at least two inches of water. Bring to a rolling boil, then reduce heat and simmer for 30-45 minutes, or until the beets are tender when pierced with a fork.
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3
While the beets cook, prepare your jars. Sterilize 4-5 pint-sized glass jars and their lids in boiling water or a dishwasher on the sanitize cycle.
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4
Once the beets are tender, drain them and immediately plunge them into a bowl of ice water. This shocks the vegetables and makes the skins slip right off with a simple rub of your thumb.
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5
Trim off the remaining stems and roots. Slice the beets into 1/4-inch thick rounds, or cut them into uniform wedges if you prefer a chunkier pickle.
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6
In a clean medium saucepan, combine the apple cider vinegar, 1 cup of water, sugar, and pickling salt. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
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7
Add the cinnamon sticks, cloves, allspice, peppercorns, star anise, ginger, and bay leaves to the boiling brine. Reduce heat and simmer for 5 minutes to infuse the flavors.
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8
Pack the sliced beets and raw red onion slices into the warm, sterilized jars, layering them for an attractive appearance. Leave about 1/2 inch of headspace at the top of each jar.
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9
Carefully pour the hot brine (including the whole spices) over the beets, ensuring they are completely submerged while maintaining that 1/2 inch headspace.
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10
Run a thin, non-metallic spatula or bubble remover tool around the inside of the jars to release any trapped air bubbles.
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11
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on and screw the bands until they are finger-tip tight.
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12
For long-term storage, process the jars in a boiling water bath for 15 minutes. If you prefer 'refrigerator pickles,' simply let the jars cool on the counter and then move them directly to the fridge.
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13
Allow the beets to cure for at least 48 hours before eating. The flavor will continue to develop and peak after about one week of pickling.
💡 Chef's Tips
Wear gloves when peeling and slicing the beets to avoid staining your hands bright pink. Always use pickling salt rather than table salt; the anti-caking agents in table salt can make your brine cloudy. If you find the vinegar too sharp, you can substitute half of the apple cider vinegar with white vinegar for a cleaner, more neutral acidity. Don't discard the beet greens from the grocery store! They are delicious sautéed with garlic and olive oil as a separate side dish. Ensure your jars are warm when adding the hot brine to prevent the glass from cracking due to thermal shock.
🍽️ Serving Suggestions
Serve alongside a rich Beef Wellington or roasted pot roast to cut through the fat with acidity. Dice the pickled beets and toss them into a goat cheese and arugula salad with toasted walnuts. Use the vibrant pickling liquid to make 'pink' pickled hard-boiled eggs. Arrange on a charcuterie board with sharp cheddar, smoked meats, and crusty sourdough bread. Pair with a chilled glass of dry Riesling or a crisp farmhouse ale.