Homemade Pickled Beets

 Homemade Pickled Beets – A Long & Detailed Recipe

 Ingredients:

• 3 lbs (approx. 1.36 kg) fresh beets (medium size)
• 2 cups white vinegar (5% acidity)
• 1½ cups water
• 1½ cups granulated sugar
• 1 tsp kosher salt
• 1 star anise (optional)
• ½ tsp whole black peppercorns
• 2-inch piece of fresh ginger, peeled and sliced
• Optional spices: ¼ tsp ground cloves, ¼ tsp ground cinnamon
• Clean glass mason jars with lids (sterilized)

 Step-by-Step Instructions:

Step 1: Roast or Boil the Beets

Roasting (for richer flavor):

1. Preheat your oven to 400°F (200°C).
2. Trim the beet greens (leave about 1 inch of stem).
3. Wash and scrub the beets well but don’t peel them yet.
4. Place beets in a baking dish, cover tightly with foil.
5. Roast for 45–60 minutes depending on beet size, until fork-tender.

Alternative – Boiling:

1. Place washed beets in a large pot.
2. Cover with water and bring to a boil.
3. Reduce heat and simmer for 35–45 minutes or until tender.

After cooking:

• Let the beets cool slightly, then rub off the skins with your hands or a paper towel. The skin should slide right off.
• Slice beets into ¼-inch thick rounds or cubes—your choice.

Step 2: Prepare the Pickling Brine

1. In a medium saucepan, combine:
   • 2 cups vinegar
   • 1½ cups water
   • 1½ cups sugar
   • 1 tsp salt
2. Add your spices: sliced ginger, star anise, black peppercorns (tie in cheesecloth or a spice bag if you want to remove later).
3. Bring the mixture to a boil over medium-high heat.
4. Once the sugar dissolves completely, simmer for 2–3 minutes.
5. Remove from heat and discard the spice bag if used.

Step 3: Fill the Jars

1. Pack sliced beets tightly into sterilized glass jars.
2. Pour the hot brine over the beets, making sure they are fully covered.
3. Leave ½ inch (1.3 cm) of headspace at the top.
4. Tap jars lightly or use a clean utensil to remove any air bubbles.
5. Wipe the rims, seal with clean lids.

Step 4: Choose Your Storage Method

Quick Refrigerator Pickles (Easy Method):

• Let the jars cool to room temperature.
• Store in the refrigerator.
• Wait at least 24–48 hours before eating; 1 week gives the best flavor.
• Good for up to 6 weeks in the fridge.

Canning for Long-Term Storage (Optional):

1. Place sealed jars into a boiling water bath canner.
2. Process for 30 minutes (adjust for altitude).
3. Carefully remove jars and let cool undisturbed for 12–24 hours.
4. Check for sealed lids (they should not flex when pressed).
5. Store in a cool, dark place for up to 1 year.

 Pro Tips:

• Don’t skip roasting if you want sweeter, more intense flavor.
• Add onions or eggs for variations (beet-pickled eggs are a classic).
• Use apple cider vinegar for a mellower flavor, or mix vinegars.
• Wear gloves to avoid stained hands.
• Use golden beets for a beautiful orange-yellow version.