I was very up-beet about making pickled beets as they just seem like the epitome of a good ol’ fashioned pickled item. While pickled beets were truly a mess to make, they were totally worth it, and other than staining my hands pink they are relatively similar to the pickled asparagus recipe with the boiling water and ice bath process. The actual recipe I (closely) followed makes 8 pints but I halved it for a more manageable amount (not tryna trim, scrub, cook and peel 8 pounds of beets).
I’ve been home visiting my family on the east coast so fortunately got to make this recipe with my mom, and preferred making a mess of her kitchen rather than mine. It’s safe to say this recipe makes my heart beet and I will certainly be making these again back in San Francisco.
Pickled Beet Recipe
Makes 4 pints
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- 1 cup water
- 2 cups apple cider vinegar
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp kosher salt
- 1/2 tsp ground all spice
- 1 cinnamon stick, broken into pieces
- 4 lbs beets (I used ones on the smaller side, about 2-inch diameter for the most part)
- More water, ice for blanching
- Scrub beets and bring a large pot of water to boil. Add beets and boil for about 20 minutes until just tender.
- Drain the beets and add to ice water bath until cool.
- Trim beets and slip out of skins, or use a paring knife to peel if they’re being stubborn.
- Slice into the shapes and sizes you want – I did a mix of quartered, eighth-ed, and slices (with my mom’s crinkle cutter!).
- Time to start the brine – add sugars, salt, all spice, vinegar and water to the drained beet-cooking pot and bring to a boil until everything has dissolved.
- Fill jars with cut beets.
- Pour still-warm brine over filled jars. Seal and thoroughly wash your hands.
- Recommended use: Store in a cool, dry, dark places for at least 1 week before eating. These definitely need time to get properly pickled.