Pickled Beets
By Nicole KonstantinakosPublished on July 12, 2020
Time
1½ hours, plus 7 days setting
Yield
Serves 12, makes four 1-pint jars
Ingredients
3 pounds beets, trimmed3 cups cider vinegar 2 cups water 1 cup sugar 1 (3-inch) piece fresh ginger, peeled and sliced thin3 star anise pods 1 teaspoon canning and pickling salt 1 teaspoon black peppercorn
Before You Begin
Choose beets that are smooth, firm, and uniform in size; for added charm, try using golden or candy-cane varieties.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Wrap beets individually in aluminum foil and place on baking sheet. Roast until skewer inserted into beets meets with some resistance, 30 to 45 minutes; remove beets individually from oven as they finish cooking. Open foil packets, let beets cool for 10 minutes, then remove skins using paper towels. Quarter beets, then cut crosswise into ⅓-inch-thick slices.
- Bring vinegar, water, sugar, ginger, star anise, salt, and peppercorns to boil in Dutch oven over medium-high heat. Remove from heat, cover, and let steep for 30 minutes. Strain brine through fine-mesh strainer, return to pot, and bring brine to boil. Add beets, return to brief boil, then immediately remove from heat.
- Meanwhile, set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using slotted spoon, pack beets into hot jars. Using funnel and ladle, pour hot brine over beets to cover, and leave ½ inch headspace. Slide wooden skewer along inside of jar, pressing slightly on vegetables to remove air bubbles, then add extra brine as needed.
- For short-term storage: Let jars cool to room temperature, cover with lids, and refrigerate for at least 1 week before serving. (Beets can be refrigerated for up to 3 months; flavor will continue to mature over time.)For long-term storage: While jars are warm, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 30 minutes for up to 1,000 feet, 35 minutes for 1,001 to 3,000 feet, 40 minutes for 3,001 to 6,000 feet, or 45 minutes for above 6,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)
Time
1½ hours, plus 7 days settingYield
Serves 12, makes four 1-pint jarsIngredients
3 pounds beets, trimmed
3 cups cider vinegar
2 cups water
1 cup sugar
1 (3-inch) piece fresh ginger, peeled and sliced thin
3 star anise pods
1 teaspoon canning and pickling salt
1 teaspoon black peppercorn
Ingredients
3 pounds beets, trimmed
3 cups cider vinegar
2 cups water
1 cup sugar
1 (3-inch) piece fresh ginger, peeled and sliced thin
3 star anise pods
1 teaspoon canning and pickling salt
1 teaspoon black peppercorn
Ingredients
3 pounds beets, trimmed
3 cups cider vinegar
2 cups water
1 cup sugar
1 (3-inch) piece fresh ginger, peeled and sliced thin
3 star anise pods
1 teaspoon canning and pickling salt
1 teaspoon black peppercorn
Why This Recipe Works
We started by briefly roasting our beets in the oven to concentrate their flavors and make them just tender enough to peel. After trying different cuts, we opted for ⅓-inch slices, which helped the beets stay firm even after the 30 minutes necessary to process them in a boiling-water canner. We chose cider vinegar as the base of our brine for its fruity notes, and added just enough sugar to soften the acidity. Ginger and star anise added a clean spice flavor to balance the earthy beets.
Before You Begin
Choose beets that are smooth, firm, and uniform in size; for added charm, try using golden or candy-cane varieties.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Wrap beets individually in aluminum foil and place on baking sheet. Roast until skewer inserted into beets meets with some resistance, 30 to 45 minutes; remove beets individually from oven as they finish cooking. Open foil packets, let beets cool for 10 minutes, then remove skins using paper towels. Quarter beets, then cut crosswise into ⅓-inch-thick slices.
- Bring vinegar, water, sugar, ginger, star anise, salt, and peppercorns to boil in Dutch oven over medium-high heat. Remove from heat, cover, and let steep for 30 minutes. Strain brine through fine-mesh strainer, return to pot, and bring brine to boil. Add beets, return to brief boil, then immediately remove from heat.
- Meanwhile, set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.
- Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using slotted spoon, pack beets into hot jars. Using funnel and ladle, pour hot brine over beets to cover, and leave ½ inch headspace. Slide wooden skewer along inside of jar, pressing slightly on vegetables to remove air bubbles, then add extra brine as needed.
- For short-term storage: Let jars cool to room temperature, cover with lids, and refrigerate for at least 1 week before serving. (Beets can be refrigerated for up to 3 months; flavor will continue to mature over time.)For long-term storage: While jars are warm, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 30 minutes for up to 1,000 feet, 35 minutes for 1,001 to 3,000 feet, 40 minutes for 3,001 to 6,000 feet, or 45 minutes for above 6,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)
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