Are you looking for a vibrant and tangy addition to your next meal? Look no further! This Ball recipe for pickled beets is incredibly easy to make, boasting a delightful sweet and sour flavor that complements a wide array of dishes. Perfect as a side dish, appetizer, or even a unique salad ingredient, these pickled beets are sure to become a family favorite. Homemade cooking doesn't get much easier or more rewarding than this delicious and healthy recipe. Let's dive in!
Ingredients:
- 2 pounds fresh beets, scrubbed and trimmed
- 2 cups white vinegar
- 1 cup water
- 1 cup sugar
- 2 tablespoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Equipment:
- Large pot
- Slotted spoon
- Sterilized jars and lids (pint-sized are ideal)
Instructions:
Step 1: Preparing the Beets
- Wash and scrub the beets thoroughly. Trim off the leafy greens, leaving about an inch of stem attached. This helps prevent bleeding during cooking.
- Place the beets in the large pot and cover them with cold water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until a fork easily pierces the center. Cooking time will depend on the size of your beets; larger beets will require a longer simmering time.
Step 2: Making the Pickling Liquid
- While the beets are cooking, prepare the pickling liquid. In a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf.
- Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
Step 3: Pickling the Beets
- Once the beets are cooked, carefully remove them from the pot using a slotted spoon and allow them to cool slightly.
- Once cool enough to handle, peel the beets. This is easiest when they're still slightly warm. You can use a vegetable peeler or your fingers to remove the skins.
- Cut the peeled beets into slices or wedges, depending on your preference.
Step 4: Jarring and Canning (Optional)
- Pack the sliced beets into the sterilized jars, leaving about ½ inch of headspace at the top.
- Pour the hot pickling liquid over the beets, ensuring all slices are submerged. Leave ½ inch of headspace.
- Remove any air bubbles by gently tapping the jars. Wipe the rims clean and securely fasten the lids.
- If canning for long-term storage, process the jars in a boiling water bath for 15 minutes (adjust according to your altitude – consult a canning guide for precise instructions).
Step 5: Cooling and Enjoying
- If not canning, allow the jars to cool to room temperature. Once cooled, refrigerate. The beets will develop a more intense flavor if allowed to sit in the refrigerator for at least 24 hours before serving.
- Enjoy your homemade pickled beets!
Tips for Success:
- For a sweeter pickle, increase the sugar slightly. For a more tangy pickle, increase the vinegar.
- Don’t overcrowd the jars; this can affect the pickling process.
- Using gloves when handling beets helps prevent staining your hands.
Variations:
- Spicy Pickled Beets: Add a few slices of fresh chili pepper to the pickling liquid for a spicy kick.
- Garlic Pickled Beets: Add a few cloves of minced garlic to the pickling liquid for an extra layer of flavor.
- Dill Pickled Beets: Include a few sprigs of fresh dill for an herbaceous twist.
Nutritional Information (per serving, approximate):
This will vary based on the serving size and the quantity of beets and pickling liquid consumed. Pickled beets are a good source of fiber and antioxidants. Nutritional information is best calculated using a nutrition calculator with the precise ingredients and amounts used.
This recipe provides a simple yet delicious way to enjoy this healthy root vegetable. These pickled beets are a wonderful addition to sandwiches, salads, or as a tasty side dish alongside your favorite proteins. Enjoy!