Garden Fresh Pickled Beets Recipe

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This recipe takes the beet to a whole new level. Pickled beets! A little bit of sweetness with a touch of sour along with flavorful spices.

This recipe takes the beet to a whole new level…Pickled Beets!

Seriously though, these beets are the kind you want to stand over the sink and eat them right out of the jar! They are that good!

Beets are a love hate type of food. If you are one of the ones that hate them you might like these pickled beets. Many people think beets taste like dirt. After all, beets are a root vegetable and grow underground.

Beets are sweet and I think there is a hint of earthy flavor to them myself. There really is something about the taste of beets that I can’t explain. I ABSOLUTELY LOVE BEETS!

As a kid did your mother or father say, “eat your vegetables, they are good for you”?  Believe it or not, beets contain a variety of unique health-boosting nutrients.

Garden Fresh or Store Bought Beets

Fresh beets can be store bought or why not plant some beets is in the spring. I planted my first beets ever in my very own garden in 2017 and I have been hooked ever since. Harvesting my own beets that is.

If you’ve never tried growing beets I highly recommend checking out all the seed varieties you can grow here. They don’t take up much room and there’s just something about growing your own veggies.

Why Eat Beets? 6 Top Reasons

1. Lower Your Blood Pressure
2. Boost Your Stamina
3. Fight Inflammation
4. Anti-Cancer Properties
5. Rich in Valuable Nutrients and Fiber
6. Detoxification Support

Lets get started and take that earthy flavor out of Beets and make delicious pickled beets.

Garden Fresh Pickled Beets

Ingredients:

• 2 cups granulated sugar
• 3 large beets or 6 medium-sized scrubbed and tops removed
• 2 cups Apple cider vinegar with the mother (not cider flavored)
• 2 cups filtered water
• 1 1/2 teaspoon salt
• 2 Cinnamon sticks
• 1 Tablespoon whole allspice
• 3 Tablespoons pickling spice

Instructions:

Clean Beets

Rinse fresh beets in cool water removing any visible dirt and place cleaned beets into a large pot or stockpot and cover with water. Leave skins on.

Cook Beets

Bring water to a boil. Reduce heat and simmer for 40 minutes or until beets are knife tender. Similar to that of a baked potato; soft yet still a little firm. If it’s too soft you’ll end up with mushy beets.

Drain and Cool

Once the beets are at the desired tenderness remove from heat and carefully drain water into the sink and allow beets to cool completely.

Remove Skins

This next part is my favorite. Exposing the flesh of the beet! It is highly recommended that gloves are worn especially while removing the skins. If gloves are not worn there is a chance you’ll end up with yucky stains on your hands and especially under your nails.

Using a knife trim off beet roots and rub off skin.

Slice beets to your preference and set aside. 

Making the Brine

Place sugar, vinegar, water, salt and spices in a medium sauce pan and bring to a boil then turn heat down and simmer for 15 minutes.

Canning or Jarring

Place beets in jar or canning jars. Carefully add hot pickling liquid. Cover with a canning lid, let cool and refrigerate.

Note: If planning to can beets sanitize your jars and lids according to manufacturers recommendation. Fill jars with beets and spiced pickling juice, apply lid and tighten ring.

Soak beets in pickling juice 2-3 days before serving.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR PICKLED BEETS AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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Pickled Beets

This recipe takes the beet to a whole new level…pickled beets!

Course Side Dish

Cuisine American

Keyword Appetizer, beets, canning, pickled, snack, vegetable

Prep Time 10 minutes

Cook Time 30 minutes

Pickling liquid 15 minutes

Total Time 55 minutes

Servings 4 people

Author jettskitchen.com

Ingredients

• 2 cups granulated sugar
• 3 large beets or 6 medium-sized scrubbed and tops cut removed
• 2 cups Apple cider vinegar with mother (not cider flavored)
• 2 cups filtered water
• 1 1/2 teaspoon salt
• 2 Cinnamon sticks
• 1 Tablespoon whole allspice
• 3 Tablespoons pickling spice

Instructions

1. Clean Beets

   Rinse fresh beets in cool water removing any visible dirt and place cleaned beets into a large pot or stockpot and cover with water. Leave skins on.

2. Cook Beets

   Bring water to a boil. Reduce heat and simmer for 40 minutes or until beets are knife tender. Similar to that of a baked potato; soft yet still a little firm. If it’s too soft you’ll end up with mushy beets.

3. Drain and Cool

   Once the beets are at the desired tenderness remove from heat and carefully drain water into the sink and allow beets to cool completely.

4. Remove Skins and Slice

   This next part is my favorite. Exposing the flesh of the beet! It is highly recommended that gloves are worn especially while removing the skins. If gloves are not worn there is a chance you’ll end up with yucky stains on your hands and especially under your nails.

   Using a knife trim off beet roots and rub off skin.

   Slice beets to your preference and set aside. 

   

5. Make the Brine

   Place sugar, vinegar, water, salt and spices in a medium sauce pan and bring to a boil then turn heat down and simmer for 15 minutes.

6. Canning or Jarring

   If planning to can beets sanitize your jars according to manufacturers recommendation. 

   Place beets in jars. Add hot pickling liquid. Cover with a lid, let cool and refrigerate. If canning, prepare lids according to manufacturers recommendation.

7. Soak beets in pickling juice 2-3 days before serving.

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