A delightful twist on classic pickled beets with enhanced flavors and a simplified process.
Wash the beets thoroughly under running water.
Use a vegetable brush to remove any dirt from the beets.
Place the beets in a large pot, cover with water, and bring to a boil. Cook until tender, about 20 minutes.
Test the beets with a fork; they should be tender but not mushy.
Drain the beets and let them cool in cold water. Peel off the skins and trim the ends.
The skins should slip off easily when the beets are cooled.
Cut the beets into quarters or smaller pieces if they are large.
Uniform pieces ensure even pickling.
In a pot, combine the vinegar, water, sugar, cloves, allspice, and cinnamon sticks. Bring to a boil and simmer for 5 minutes.
Stir occasionally to dissolve the sugar completely.
Add the beet pieces to the pot and simmer for another 10 minutes.
Ensure the beets are fully submerged in the liquid.
Remove the cinnamon sticks and pack the beets into sterile jars. Pour the hot liquid over the beets, leaving some headspace.
Use a funnel to avoid spills and ensure a clean jar rim.
Seal the jars and process them in a hot water bath for 30 minutes.
Ensure the jars are fully submerged in the water bath.
Let the jars cool and store them in a cool, dark place. Enjoy your pickled beets!
Label the jars with the date for easy tracking.
