Ingredients:

  • 1.5 pounds (680g) fresh beets, scrubbed
  • Water, enough to cover the beets
  • 1 cup (240ml) distilled white vinegar (5% acidity)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) water
  • 1 tablespoon (15ml) kosher salt
  • 1 teaspoon (5ml) yellow mustard seeds
  • 1/2 teaspoon (2.5ml) black peppercorns
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • 1 bay leaf

Instructions:

  1. Place beets in a large pot, cover with water, and bring to a boil. Cook until tender, about 30 minutes.
  2. Drain the beets and let them cool slightly. Once cool enough to handle, slip off the skins.
  3. In a saucepan, combine vinegar, sugar, water, salt, mustard seeds, peppercorns, red pepper flakes (if using), and bay leaf. Bring to a boil, stirring until sugar and salt are dissolved.
  4. Cut the peeled beets into desired shape (slices, wedges, or cubes).
  5. Add the sliced beets to the brine and simmer for 15 minutes, stirring occasionally, to infuse the flavors.
  6. Using tongs or a slotted spoon, pack the hot beets into the sterilized jar(s), leaving about 1/2 inch (1.25cm) of headspace. Pour the hot brine over the beets, ensuring they are fully submerged.
  7. Let the jars cool to room temperature, then seal tightly and refrigerate for at least 4 hours, or preferably overnight, before serving. This pickled beets recipe is now complete.