Absolutely! Here’s a classic recipe for Homemade Pickled Beets — sweet, tangy, and perfect as a side, salad topper, or snack.
🥒 Homemade Pickled Beets
🕒 Prep Time: 15 minutes
⏲️ Pickling Time: At least 24 hours (best after 3 days)
🍽️ Makes: About 4 cups
Ingredients:
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3 cups cooked beets, peeled and sliced or quartered
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1 cup white vinegar (or apple cider vinegar for a milder flavor)
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1 cup water
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1 cup granulated sugar
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1 tsp salt
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1 cinnamon stick (optional)
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4 whole cloves (optional)
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1 small onion, thinly sliced (optional)
Instructions:
1. Cook & Prepare Beets:
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If using fresh beets, boil or roast until tender (about 30-45 minutes), then peel and slice.
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You can also use pre-cooked or canned beets (just rinse well).
2. Make Pickling Brine:
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In a saucepan, combine vinegar, water, sugar, salt, cinnamon stick, and cloves.
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Bring to a boil, stirring until sugar and salt dissolve. Remove from heat.
3. Pack Jars:
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Place sliced beets (and onions, if using) into sterilized jars.
4. Add Brine:
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Pour hot brine over beets, covering completely.
5. Seal & Cool:
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Let jars cool to room temperature, then seal with lids.
6. Refrigerate:
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Refrigerate for at least 24 hours before eating. Flavors deepen over 3 days.
Storage:
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Keeps refrigerated for up to 2 weeks.
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For long-term storage, follow canning guidelines.
Tips & Variations:
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Add sliced ginger or garlic for extra zing.
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Use honey instead of sugar for a different sweetness.
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Try adding a splash of orange juice or zest for a citrus twist.
