Pickled Beets
⏱️ Step-by-Step Preparation & Assembly
1. Roast or Boil the Beets 🥣🔥
Leave the roots and about 1 inch of the stem attached to the beets (this prevents them from “bleeding” out their rich juices and sweetness while cooking). Scrub them clean. Place them in a large pot, cover with water, and bring to a rolling boil over medium-high heat. Reduce heat to a simmer and cook for 30 to 40 minutes, or until they can be easily pierced with a fork.
2. The Ice & Peel Trick ❄️✨
Drain the boiling water and immediately plunge the cooked beets into a large bowl filled with ice water. Let them sit for 3 minutes. Once cool enough to handle, simply use your thumbs to slide the skins right off! They will slip away smoothly without any effort. Trim away the roots and stems.
3. Slice and Layer 🔪🧅
On a clean cutting board, slice the peeled beets into ¼-inch thick rounds or bite-sized wedges. In clean, sterilized glass mason jars, layer the sliced beets alternately with your thin sweet yellow onion slices until the jars are packed snugly.
4. Brew the Master Spiced Brine 🫗🪵
In a small stainless steel saucepan, combine the vinegar, water, sugar, pickling salt, cinnamon stick, and whole cloves. Bring the mixture to a full boil over medium heat, stirring continuously until the sugar and salt are completely dissolved. Lower heat and let it simmer for 5 minutes to fully infuse the warming spices.
