Pickled Beets
Begin by thoroughly washing the beets to remove any dirt. Cut off the stems, leaving about an inch attached to prevent bleeding during cooking. Do not peel them yet.
Place the beets in a large pot and cover them with water. Bring to a boil, then reduce to a simmer.
Cook the beets until they are fork-tender, which usually takes around 30–45 minutes depending on their size.
Once the beets are cooked, drain and rinse them with cold water to cool. Use your hands or a paper towel to gently rub off the skins, which should slip off easily at this point.
Slice the beets into even rounds or wedges, depending on your preference. Set them aside while you prepare the pickling brine.
In a saucepan, combine vinegar, sugar, salt, whole spices, and the whole tea. Bring this mixture to a gentle boil.
Stirring until the sugar dissolves completely. Let it simmer for a few minutes to allow the flavors to infuse.
Carefully pack the sliced beets into sterilized jars. Pour the hot brine over the beets, leaving a little headspace at the top. Seal the jars with lids and let them cool to room temperature.
Once cooled, refrigerate the jars. Let the beets marinate for at least 24 hours before eating, though the flavor deepens after a few days.
How to Make
Choose fresh, firm beets for the best results. Smaller or medium-sized beets are ideal, as they cook more evenly and are naturally sweet.
You can use red or golden beets, or even a mix for visual contrast.
Be sure to wear gloves or use caution when handling beets to avoid staining your hands and cutting board. Their vibrant pigments can linger on surfaces.
The vinegar acts as a natural preservative while also providing the classic tangy flavor. White vinegar gives a sharper taste, while apple cider vinegar offers a milder, slightly fruity note.
Sugar balances the acidity of the vinegar, creating that signature sweet-and-sour flavor. You can adjust the amount depending on your taste preferences.
Whole spices like cloves, allspice, or even mustard seeds bring warmth and complexity. Using whole tea leaves or a tea bag adds a subtle depth and earthiness that complements the beets.
After pouring the brine, make sure your jars are properly sealed. If you’re not canning them for long-term storage, they can be kept refrigerated for a few weeks.
Give your beets time to soak up the flavor. The longer they sit in the brine, the more flavorful and tender they become.
Variations
