How to Pickle Beets - Old Fashioned Pickled Beets Recipe

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note while maintaining acidity.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness, while brown sugar adds depth.

Wash and scrub the beets thoroughly under cold water.

Remove the tops and root tails from the beets.

Place the beets in a stock pot and cover them with water.

Bring the water to a boil and simmer the beets until tender, about 30 minutes, checking for slight resistance when pierced with a knife.

Drain the beets and place them in a bowl of cold water to stop the cooking and make peeling easier.

Rub the skins off the beets using your hands or a paper towel.

Slice the peeled beets into rounds or wedges, depending on preference.

Peel the red onions and slice them thinly.

In a saucepan, combine the apple cider vinegar, water, sukinat, and salt.

Add the allspice berries, whole cloves, and cinnamon stick to the saucepan.

Bring the mixture to a simmer, stirring until the sugar and salt dissolve.

Remove from heat and let the pickling liquid cool slightly.

Layer the sliced beets and red onions in a clean jar.

Pour the warm pickling liquid over the beets and onions, ensuring they are fully submerged.

Seal the jar tightly and refrigerate for at least 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level: