This is a recipe for pickled beets that has been learned and passed on from generation to generation; It is a simple recipe that requires only a few ingredients.

This is the perfect recipe if you have an abundance of beets.

If you are looking for a delicious way to keep your abundance of beets this season, then you have come to the right place. This recipe for pickled beets in the fridge is easy to follow and gives a delicious treat that you can enjoy all year round.

Ingredients:

• 8 medium fresh beets
• 1 cup of vinegar
• 1/2 cup sugar
• 1-1/2 teaspoons whole cloves
• 1-1/2 teaspoons whole allspice
• 1/2 tsp salt

Directions:

1. Scrub beets and tips on 1. Put in a pot, add water to cover_ Bring to the boil. 
2. Reduce heat_ simmer for 25-30 minutes, covered or until soft. Remove from the water and let cool. Peel beetroot and cut into slices, put in a bowl, and set aside.
3. In a small saucepa_ncombine vinegar and sugar and cloves and allspice, and salt, bring to the boil, simmer for 5 minutes. Store in the fridge for at least 1 hour and drain before serving.

Portions: 8

Frequently Asked Questions:

1. How long will these pickled beets last?

Good news! Once you’ve picked your beets and chilled them in the fridge, they’ll be tasty for about 3-4 weeks. Just keep them in a tight jar, and always use clean utensils when scooping them out—no double dipping!

2. Can I reuse the brine?

Totally! If you’re feeling thrifty, you can reuse that pretty pink brine for one more round of beets. Just know the flavor might; mellow out a bit the second time. Beyond that, though, it’s best to make fresh brine.

3. Do I have to peel the beets?

Yep—it’s a good idea! Peeling them after cooking makes for a smoother texture and gets rid of any earthy bitterness. It’s super easy, too: the skins pretty much slide right off.

4. Can I tweak the sugar and vinegar?

Absolutely. The beauty of homemade pickling is you can play around! Like it sweet? Go for a little more sugar. Crave that tangy kick? Up the vinegar. Just keep enough liquid to cover the beets so they’re all snuggled in.

Little Notes & Friendly Tips:

Beet Choices: Don’t stress about the type—red beets are classic, but golden beets are mild and sweet, and Chioggia beets have those pretty pink and white stripes!

Add Some Spice: Pop in a cinnamon stick or some whole cloves if you’re feeling fancy. It’ll give the beets a fun holiday-vibe.

Canning Vibes: Want to stash them longer? Go ahead and process the jars in a water bath for that shelf-stable goodness—just follow canning safety rules.

Pink Hands Alert: Beets are like nature’s dye; If you’re not into pink fingers, throw on some gloves or rub your hands with a bit of vinegar before and after handling them.

Let Them Mingle: The best flavor? It shows up after a day or two in the fridge. So go ahead and sneak a taste, but patience pays off!