Slice or quarter the beets as desired.
In a saucepan, combine vinegar, water, sugar, salt, pepper, and optional spices. Bring the mixture to a simmer until the sugar is dissolved.
Pack the beets into sterilized jars and pour the hot brine over them, making sure the beets are fully submerged.
Seal the jars and let them cool to room temperature, then refrigerate.
Serving and Storage Tips:
Serving: Let the beets sit for at least 24 hours before eating to develop their full flavor.
Storage: Store pickled beets in the refrigerator for up to 2 months. Always use a clean utensil to remove beets from the jar to maintain freshness.
Variations:
Spiced Pickled Beets: Add star anise, mustard seeds, or coriander seeds to the brine.
Honey-Sweetened Beets: Substitute half the sugar with honey for a different depth of sweetness.
Garlic Pickled Beets: Add a few cloves of garlic into the jars before pouring the brine for an extra savory touch.
FAQ:
Q: Do I need to pressure can these beets for longer storage?
A: This recipe is for refrigerator pickling. For shelf-stable pickled beets, you would need to process the jars in a water bath canner following proper canning guidelines.
Q: Can I use canned beets instead of fresh?
A: Yes, you can use canned beets to save time. Just skip the boiling and peeling steps and proceed directly to the brining.
Q: How soon can I eat them?
A: They’re best after sitting for 24–48 hours, but they can be eaten after a few hours if you’re eager!
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