With just six ingredients, this simple recipe comes together in less than an hour and is ready for it first tasting in 24 hours. These red beets are perfect for topping on a salad, serving as a side dish or taking to a summer picnic.
In a wide bottomed pot, place the beets and the beet stems in a single layer.
Add 1 1/2 cups of water.
Turn the heat to high and bring the water to a boil and steam the beets until knife tender.
Remove the beets form the pot and allow to cool until able to be handled.
Reserve the steam liquid for the pickling liquid.
Once the beets are cooled enough to handle, slice off the root and the stem end.
The skin of the beet should peel right of with a bit of rubbing with your thumb or scrape with a butter knife.
Slice larger beets for pickling and leave smaller ones whole.
Tip: use gloves to keep your hands from turning beet red.
How to make pickled beet brine.
In a small saucepan, combine the sugar, white vinegar, steamed beet liquid, slat, cinnamon sticks and pickling spices.
Bring to a boil and turn off the heat once a boil is reached.
Pickling the beets.
Fill each jar with sliced beets or whole beets, if they are small.
Pour the cooled brine over the beets, tapping the jar to remove any air pockets.
Place a clean lid and ring on the jar and finger tighten.
Store in the refrigerator over night and taste the next day for pickling.
Use refrigerated beets within a month.
Do you peel beets before pickling?I have always taken off the stems and leaves as well as removed the outer skin of the beet before pickling. I am sure you can scrub the beets very well, but I like to be sure all the dirt is removed and the beets are super smooth, by removing the outer skin.Should pickled beets be served hot or cold?I serve pickled beets cold. Refrigerator cold is how I like to serve them. I think you are able to taste all the spices in the pickling better when the beets are cold. Can you reuse pickled beet juice?After enjoying pickled beets, there is usually leftover pickled beet juice. Steam another batch of beets and pickle them in the leftover brine. BUT only reuse the brine one time. I use any extra pickle juice to make red beet eggs.How long do pickled beets have to sit before eating?Pickled beets have to sit and pickle for a minimum of 24 hours but up to a week in the refrigerator for the best flavor.