Search Results for: Pickled Beets

Begin by thoroughly washing the beets to remove any dirt. Cut off the stems, leaving about an inch attached to prevent bleeding during cooking. Do not peel them yet.

Place the beets in a large pot and cover them with water. Bring to a boil, then reduce to a simmer.

Cook the beets until they are fork-tender, which usually takes around 30–45 minutes depending on their size.

Once the beets are cooked, drain and rinse them with cold water to cool. Use your hands or a paper towel to gently rub off the skins, which should slip off easily at this point.

Slice the beets into even rounds or wedges, depending on your preference. Set them aside while you prepare the pickling brine.

In a saucepan, combine vinegar, sugar, salt, whole spices, and the whole tea. Bring this mixture to a gentle boil.

Stirring until the sugar dissolves completely. Let it simmer for a few minutes to allow the flavors to infuse.

Carefully pack the sliced beets into sterilized jars. Pour the hot brine over the beets, leaving a little headspace at the top. Seal the jars with lids and let them cool to room temperature.

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