Description
These Scandinavian Pickled Beets are a perfect combination of sweet, tangy, and spiced flavors. The natural earthiness of beets is enhanced by a brine made with vinegar, sugar, and warming spices like cloves and allspice. This easy pickling recipe is great as a side dish, salad topping, or sandwich ingredient. Best of all, these pickled beets store well, making them a convenient and flavorful addition to your meals!
Ingredients
Scale
- 2 pounds beets (washed and trimmed)
- 1 cup white vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 small red onion (thinly sliced)
- 1 teaspoon salt
- 1 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- 1/2 teaspoon black peppercorns
Instructions
- Cook the Beets
- Place the beets in a large pot and cover them with water.
- Bring to a boil over high heat, then reduce the heat and simmer for 30-40 minutes, or until the beets are fork-tender.
- Peel and Slice the Beets
- Drain the beets and let them cool slightly.
- Peel the skins off by rubbing them with a paper towel or using a small knife.
- Slice into thin rounds or wedges, depending on your preference.
- Make the Pickling Brine
- In a medium saucepan, combine vinegar, water, sugar, salt, allspice, cloves, and black peppercorns.
- Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Remove from heat and let the brine cool slightly.
- Assemble the Jars
- In sterilized glass jars, layer the sliced beets and thinly sliced red onion.
- Pour the warm pickling brine over the beets, ensuring they are fully submerged.
- Use a clean spoon to press down the beets and remove air bubbles.
- Seal and Store
- Seal the jars tightly with lids and let them cool to room temperature.
- Refrigerate for at least 24 hours before serving. For best flavor, allow the beets to pickle for 3-5 days.
Notes
- Pickled beets can be stored in the refrigerator for up to 3 weeks.
- For longer storage, use a canning method to keep them for up to 1 year.
- Experiment with flavors by adding bay leaves, mustard seeds, or cinnamon sticks to the brine.
- If you prefer a less sweet pickle, reduce the sugar slightly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes