Essential Ingredients
- 4-6 medium red beets (about 2 pounds)
- 1 cup apple cider vinegar or white vinegar
- 1 cup water
- ⅓ to ½ cup granulated sugar
- 1 teaspoon kosher or sea salt
- ¼ teaspoon black peppercorns
- Optional: ¼ teaspoon whole cloves, allspice berries, or mustard seeds
Step-by-Step Preparation
Start by preparing your beets. While you can pickle raw beets, cooking them first makes them sweeter and more flavorful. You have several cooking options, each bringing slightly different characteristics to the final product.
Cooking Methods for Beets
Boiling: Trim the beets but leave the skins on. Place them in a large pot, cover with water, and boil for 30-45 minutes depending on size. They’re done when a fork pierces them easily but they’re still firm enough to slice cleanly.
Roasting: This is my preferred method because it concentrates the beets’ natural sugars and creates richer flavor. Preheat your oven to 400°F, trim the beet stems, place beets in a baking pan with about an inch of water, cover tightly with foil, and roast for 45-60 minutes until tender.
Pressure Cooking: For speed, pressure cook whole beets for about 15-20 minutes. This method preserves more nutrients and vibrant color.
Once cooked, let the beets cool until you can handle them comfortably. The skins should slip off easily when you rub them with your fingers or paper towels. Wear gloves during this step to prevent staining your hands that beautiful magenta color.
Creating the Perfect Brine
In a medium pot, add the vinegar, water, sugar, salt, and any optional spices. Bring to a boil, stirring until sugar dissolves completely. Let the brine simmer for a few minutes, then remove from heat and allow it to cool slightly.
The sugar-to-vinegar ratio is crucial. Don’t be tempted to reduce or eliminate the sugar—it balances the harsh acidity of the vinegar and helps the flavors meld properly.
Assembly and Storage
Slice your peeled beets into rounds, wedges, or cubes depending on your preference. I typically go with quarter-inch rounds because they’re perfect for layering on sandwiches and salads.
Pack the sliced beets into clean glass jars with tight-fitting lids. Add whole peppercorns and pour the warm brine over the beets, making sure they’re completely submerged.
Let the jars cool to room temperature before covering and refrigerating. For best flavor results, wait at least 24 hours before eating the pickled beets. The longer you wait, the more intense in flavor they will get.
