Content

• Ingredients
• Traditional pickled beets
• Pickled beets, ready on the same day
• Steps
• Method 1 of 3: Traditional Pickled Beets
• Method 2 of 3: Pickled beets, cooked the same day
• Method 3 of 3: Canning Pickled Beets
• Tips
• What do you need
• Traditional pickled beets
• Pickled beets, ready on the same day
• Canned beets

Pickled beets are a popular summer harvest that combines sweet and pungent flavors. Traditionally, beets are boiled, pickled, and stored in the refrigerator for a week before being eaten. Read this article to learn how to pickle beets that you can eat on the same day, or how to pickle them slowly so you can store them for a year.

Ingredients

Traditional pickled beets

• 1,360 kg fresh whole beets
• 2 cups apple cider vinegar
• 2 glasses of water
• 2 cups granulated sugar
• 3 cloves of garlic, cut in half

Pickled beets, ready on the same day

• 1 bunch of beets (4-5)
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1/2 teaspoon dry mustard
• Salt and pepper

Steps

Method 1 of 3: Traditional Pickled Beets

1. 1 Wash and dry the beets. Beets are usually dirty, so use a vegetable brush and scrub thoroughly. Use a knife to remove the tops and stems on a cutting board.
   • Choose firm, unpeeled beets. If the beets are soft and faded, then they are not suitable for pickling. Buy good quality beets.
   • You can save the tops as well, then boil them. It is delicious when chopped and stewed in olive oil.
2. 2 Place the beets in a medium pot of water. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25-30 minutes.
   • Another cooking option is to bake beets. As a result, the beets will have a slightly different flavor and texture. Wrap them in foil and bake at 180 degrees Celsius for an hour, until the beets are baked.
3. 3 Drain and peel. The beets should be soft and the skin should be easy to tear off with your hands. Let the beets cool for a few minutes.
4. 4 Cut the beets into quarters on a cutting board. It is usually cut into slices, but you can cut it into quarters as well. Whole beets take longer to pickle.
   • Glass jars are best for storing pickled beets as the glass does not react with the pickle.
   • Do not use plastic or metal containers, the beets will spoil in them.
5. 5 Add vinegar, water, sugar and garlic to a small saucepan. Bring to a boil, stirring occasionally, then reduce heat to a gentle simmer. Cook for 5 minutes, then remove from heat and let cool.
6. 6 Place the chopped beets in a large jar. You can use 2-3 small jars, but you should distribute the brine evenly. Cover the jar and refrigerate.
7. 7 Refrigerate the beets for a week and stir the contents of the jar from time to time. Beets can be stored in the refrigerator for up to three months.

Method 2 of 3: Pickled beets, cooked the same day

1. 1 Wash and dry the beets. Beets are usually dirty, so use a vegetable brush and scrub thoroughly. Use a knife to remove the tops and stems on a cutting board.
2. 2 Place the beets in a medium saucepan and cook for 30 minutes. Remove the beets from the stove and let cool. Finished beets should be soft and peel off easily.
3. 3 Remove the beets from the water and peel them. Cut the beets into quarters on a cutting board.
4. 4 Combine the vinegar, sugar, olive oil and dry mustard in a small bowl. Whisk the ingredients, adding salt and pepper to taste.
5. 5 Add the beets and marinate at room temperature for 30 minutes. Cover the bowl with plastic wrap or aluminum foil.
6. 6 Let the beets cool. You can also store the covered beets in the refrigerator for up to an hour and serve chilled.
7. 7 Ready.

Method 3 of 3: Canning Pickled Beets

1. 1 Sterilize the jars. You can either boil them for 10 minutes or put them in the dishwasher using the hottest cycle. Sterilize the lids as well. Transfer the jars to a clean towel and they're done.
2. 2 Switch on the autoclave. Follow the instructions to properly prepare the autoclave. You can use either the open version, filling it with water, or an autoclave with a press.
3. 3 Boil and peel the beets. Transfer it to a large saucepan and add water after washing and removing the tops. Cook for 30 minutes, then peel. Let the beets cool.
4. 4 Cut the beets into 1-inch pieces.
5. 5 Prepare the brine. Using the traditional method, combine the vinegar, sugar, water, and garlic in a large saucepan. Bring the mixture to a boil.
6. 6 Add the beets. Place the beets gently in a saucepan and cook for another 5 minutes. Make sure the liquid in the pot is boiling before dipping the beets into it.
7. 7 Distribute to banks. Do not fill the cans completely and leave a small gap to prevent the cans from bursting under pressure. Place the lids on the jars and roll up.
8. 8 Place the jars in the autoclave. Follow the instructions on the autoclave. Usually it takes about 30 minutes, however, it all depends on the type of autoclave.
9. 9 After completing the process, leave the jars to cool. Remove the cans from the autoclave using the can holder and let cool.
10. 10 Check the lids on the jars before placing them in the pantry. If you have rolled up the covers tightly, then they will, as it were, tightened down. Remove the canning wrench from the lids to make sure the lids fit snugly on the cans. If the cans are tightly rolled up, place them in a cool, dark place. They can be stored for about a year if kept in a cool, dark place.
    • If, after removing the tin key, the lid is swollen, then you did not roll it up tightly. You can still eat these beets if you put them in the refrigerator immediately. You cannot store such a jar.

Tips

• Buy beets that are the same size to ensure even cooking.
• Leave the beet tops and use them in a salad or add to a roast.

What do you need

Traditional pickled beets

• Pan
• Cutting board
• Kitchen knives
• A bowl
• Jar

Pickled beets, ready on the same day

• Pan
• Cutting board
• Kitchen knife
• A bowl
• Plastic foil or aluminum foil

Canned beets

• Autoclave
• Jars, lids, canning key for rolling
• Jar holder
• Pan
• Cutting board
• Kitchen knife