Old-Fashioned Homemade Pickled Beets: A Vintage Pantry Classic
Ingredients
- 2 lbs Fresh beets (medium-sized beets work best for uniform cooking)
- 1 cup White vinegar (5% acidity)
- 1 cup Apple cider vinegar (adds a smooth, fruity depth)
- 1 cup Filtered water
- 1 cup Granulated white sugar
- 1 tsp Coarse sea salt or pickling salt
- 1 tsp Whole cloves
- 1 tsp Whole allspice berries
- 1 Large cinnamon stick, broken in half
- 1 Small red onion, thinly sliced into rings (optional, but highly recommended for a classic retro crunch)
Step-by-Step Cooking Guide
1. Simmer and Soften the Beets
Leave the roots and about 1 inch of the stem attached to the beets during the initial boil. Leaving the skin and ends intact prevents the beets from “bleeding” out their vibrant red juices and sweet sugars into the boiling water. Place the beets in a large pot, cover completely with water, bring to a boil, and cook for 30 to 40 minutes until a fork easily slides into the center.
2. The Ice Bath and Slip-Skin Method
Drain the hot water from the pot and immediately submerge the cooked beets into a large bowl filled with ice water. Let them sit for 5 minutes. The sudden temperature drop shocks the vegetables, causing the skins to loosen. Using your thumbs, simply press firmly against the outside of each beet—the skins will slide right off without the need for a vegetable peeler. Trim off the stems and root ends.
3. Slice and Layer
Slice the peeled beets into ¼-inch thick rounds or bite-sized wedges. If you are using the optional red onion, alternate layering the sliced beets and raw onion rings into clean, warm glass mason jars, packing them reasonably tight without crushing the root slices.
4. Brew the Spiced Pickling Brine
In a non-reactive saucepan (stainless steel or glass), combine the white vinegar, apple cider vinegar, water, sugar, sea salt, whole cloves, allspice berries, and the cinnamon stick pieces. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar and salt completely dissolve. Turn the heat down to low and let the brine simmer uncovered for 5 minutes to fully infuse the warm spices into the liquid.
