Pickled Beets – Page 2 – Cooking Secrets

Wash and Trim the Beets: Begin by scrubbing the beets under running water. Trim off the tops and roots, but keep the skin on for now (it’ll peel off easily after cooking).
Boil the Beets: Place the beets in a large pot and cover them with water. Bring to a boil and simmer for about 30-40 minutes, or until the beets are tender when poked with a fork.
Cool and Peel the Beets: Once the beets are cooked, drain them and allow them to cool. When they’re cool enough to handle, gently peel off the skins by rubbing them with your fingers or a paper towel. Slice or quarter the beets, depending on your preference.

Combine the Ingredients: In a medium saucepan, combine the apple cider vinegar, water, sugar, and salt. Add the cloves, bay leaves, and mustard seeds (if using) to the mixture.
Heat the Brine: Bring the mixture to a gentle boil over medium heat, stirring until the sugar and salt dissolve completely. Remove from heat once everything is dissolved.

Place Beets in a Jar: Arrange the beet slices or quarters in a clean jar or container.
Pour the Brine: Carefully pour the hot brine over the beets, ensuring they’re completely submerged. Let the jar cool to room temperature.
Refrigerate and Marinate: Seal the jar and refrigerate for at least 24 hours, though the flavor will be even better after a few days.

Choosing Beets: Look for beets that are firm, smooth, and deep in color for the best flavor and freshness.
Adjust Sweetness: Feel free to adjust the sugar in the brine to your taste. Some people enjoy a sweeter pickle, while others prefer it more tangy.
Spice Variations: Try adding whole peppercorns, a cinnamon stick, or even a few slices of fresh ginger for a unique twist on the flavor.

Refrigeration: Store the pickled beets in an airtight container in the refrigerator. They’ll keep well for up to 2-3 weeks, though they’re often eaten well before that!
Freezing: It’s best not to freeze pickled beets, as freezing can alter their texture and make them mushy.