Old-Fashioned Pickled BeetsOld-Fashioned Pickled Beets

Old-Fashioned Refrigerator Pickled Beets

The Culinary Science of Quick Pickling

1. The Acid-to-Sugar Ratio: A classic pickling liquid relies on a balanced ratio of vinegar (which provides the preservative tang and cooks the tender texture) to sugar (which cuts the sharp edge and rounds out the flavor).
2. Whole Spices: Using whole cloves, allspice berries, and a cinnamon stick rather than ground spices keeps your brine crystal clear and infuses the beets with deep, aromatic warmth without turning muddy.

Ingredients

• The Beets:
  • 2 lbs fresh whole beets (about 3 to 4 bunches), washed with about 1 inch of stem left on (leaving the stem prevents “bleeding” out their natural sugars and rich color while boiling)
• The Pickling Brine:
  • 1.5 cups distilled white vinegar (or apple cider vinegar for a fruitier tang)
  • 1 cup water
  • 3/4 cup granulated sugar (or light brown sugar)
  • 1 teaspoon kosher salt
  • 1 whole cinnamon stick
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice berries
  • Optional Add-in: 1 small yellow or red onion, thinly sliced into half-moons to pickle alongside the beets

Step-by-Step Instructions

1. Cook the Beets

1. Place your washed beets in a large pot and cover them with water (bring the water about an inch above the beets).
2. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer, cover, and cook for 35 to 50 minutes (depending on their size). They are done when a fork or knife slides easily all the way to the center.
3. Drain the hot water and immediately plunge the cooked beets into a large bowl of ice water. This stops the cooking process and makes the skins slip right off.

2. Peel and Slice

1. Once cool enough to handle, use your fingers or a paper towel to rub the skins off the beets—they should slide off effortlessly. Trim off the stems and root ends.
2. Slice the peeled beets into 1/4-inch rounds, wedges, or use a crinkle cutter for that classic old-fashioned diner look! Pack the slices tightly into clean glass jars (like quart mason jars) alongside your sliced onions if using.

3. Simmer the Brine

1. In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, cinnamon stick, cloves, and allspice berries.
2. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved. Let it simmer gently for 5 minutes to let those warm spices infuse the liquid.

4. Pour and Chill

1. Carefully pour the hot spiced brine (along with the whole spices) directly over the sliced beets in the jars, ensuring the beets are completely submerged in liquid.
2. Let the jars cool uncovered to room temperature on the counter (about 30 to 45 minutes), then secure the lids tightly and place them in the refrigerator.

5. Let the Flavors Marinate

1. While you can eat them after a few hours, they reach peak flavor after chilling in the fridge for at least 24 to 48 hours.
2. These refrigerator pickled beets will keep wonderfully in your fridge for up to 1 month.

Pro-Tips for Success

• Protect Your Hands: Beets have a powerful natural dye! If you want to keep your fingers from turning pink while peeling and slicing, wear a pair of kitchen gloves or rub a tiny bit of olive oil onto your hands beforehand.
• Serving Suggestions: Serve these chilled pickled beets alongside a comforting roast beef dinner, tossed into a goat cheese and walnut green salad, or layered into a sharp cheddar and ham sandwich.