Pickled Beets with Apple Cider Vinegar

Name: Pickled Beets with Apple Cider Vinegar
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 lb (1360 g) medium beets, scrubbed, stems trimmed to 1 inch (2.5 cm), root tails left on; 10 cup (2400 ml) water, for boiling, enough to cover the beets by 2 inches; 1 small (120 g) small red onion, halved and thinly sliced into half-moons; 2 cup (480 ml) apple cider vinegar (5% acidity); 1 cup (240 ml) water; ¾ cup (150 g) granulated sugar; 1 tablespoon (10 g) kosher salt, Diamond Crystal; use half if using fine salt; 1 teaspoon (2 g) whole cloves; 2 teaspoon (5 g) black peppercorns; 1 (3-inch) (4 g) cinnamon stick, broken in half; 2 whole (1 g) bay leaves; 6 whole (1 g) whole allspice berries (optional)

From the MyKitchenBank Kitchen

Tender boiled beets steeped in a sweet-tart brine of apple cider vinegar, cloves, black peppercorns and a cinnamon stick. These refrigerator pickles taste good after 2 days and get better over a week.

Prep: 25 min
Cook: 1 hr
Wait: 1 days
Total: 1.1 days
Makes: About 2 quarts (1.9 liters), enough for 12 side servings

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Ingredients

12 servings

For the beets
3 lb (1360 g) medium beets, scrubbed, stems trimmed to 1 inch (2.5 cm), root tails left on
10 cup (2400 ml) water, for boiling, enough to cover the beets by 2 inches
1 small (120 g) small red onion, halved and thinly sliced into half-moons
For the brine
2 cup (480 ml) apple cider vinegar (5% acidity)
1 cup (240 ml) water
¾ cup (150 g) granulated sugar
1 tablespoon (10 g) kosher salt, Diamond Crystal; use half if using fine salt
1 teaspoon (2 g) whole cloves
2 teaspoon (5 g) black peppercorns
1 (3-inch) (4 g) cinnamon stick, broken in half
2 whole (1 g) bay leaves
6 whole (1 g) whole allspice berries (optional)

Equipment (7)

Large pot (6–8 quart / 6–8 liter)
Medium saucepan (3 quart / 3 liter)
Two 1-quart (1 liter) glass jars with lids
Slotted spoon
Paring knife and cutting board
Disposable gloves (optional)
Ladle and wide-mouth funnel (optional)

Steps

Before you start

Buy beets of similar size (about 2–3 inches / 5–7 cm across) so they cook evenly.
Wear gloves and use a board you don't mind staining; beet juice dyes hands, wood and fabric.
Leave 1 inch (2.5 cm) of stem and the root tail on while boiling so the color doesn't bleed out.
These are refrigerator pickles, not canned. They are not shelf-stable.
Wash two 1-quart (1 liter) jars in hot soapy water and rinse well.

1
Prepare the beets
- Scrub the beets under cold running water with a vegetable brush, being careful not to break the skin.
- Trim the stems to 1 inch (2.5 cm) and leave the root tails on.
- If any beets are much larger than the rest, cut them in half so all pieces are about the same size.
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Ready when: Beets are clean with skins intact.
Tip: Broken skin lets color bleed into the cooking water and leaves pale beets.
2
Boil the beets
- Put the beets in the large pot and add the 10 cups (2400 ml) water, so they are covered by about 2 inches (5 cm).
- Bring to a boil over high heat, then reduce to medium-low for a steady gentle simmer.
- Cover partially and cook 35–45 minutes.
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Ready when: A paring knife slides into the center of the largest beet with little resistance.
Tip: Start checking at 35 minutes. Smaller beets finish first, so lift them out as they are done.
3
Cool and peel
- Drain the beets and spread them on a rimmed tray or cutting board for 15 minutes, until cool enough to handle.
- Wearing gloves, rub off the skins with your fingers or a paper towel.
- Trim off the stems and root tails.
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Ready when: Skins slip off easily and the beets are smooth and deep red.
Tip: Peel while still warm. The skin comes off much more easily than when cold.
4
Cut the beets
- Cut the peeled beets into ½-inch (1.25 cm) thick wedges or slices, or leave small ones whole.
- Aim for similar sizes so the brine flavors them evenly.
- Slice the red onion into thin half-moons.
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Ready when: Pieces are roughly uniform in size.
5
Make the brine
- In the medium saucepan, combine the cider vinegar, 1 cup (240 ml) water, sugar, salt, cloves, peppercorns, cinnamon pieces, bay leaves and allspice, if using.
- Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
- Reduce to medium-low and simmer 5 minutes so the spices infuse.
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Ready when: Liquid is clear with no sugar or salt crystals at the bottom and smells sharply of vinegar and warm spice.
Tip: Ventilate the kitchen. Boiling vinegar fumes are strong.
6
Pack the jars
- Layer the beet pieces and onion slices into the two clean 1-quart (1 liter) jars, pressing gently and leaving about 1 inch (2.5 cm) of headspace.
- Use a ladle and funnel to pour the hot brine, with the spices, over the beets until completely covered.
- Divide the spices evenly between the jars.
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Ready when: All beets and onions are fully submerged under the brine.
Tip: Tap the jars on a towel to release air bubbles, then top up with brine if needed.
7
Cool and chill
- Let the jars stand uncovered for about 45 minutes, until no longer steaming and near room temperature.
- Seal with lids and refrigerate.
- Leave at least 24 hours before eating, ideally 3–7 days.
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Ready when: Beets taste tangy and lightly sweet throughout, and the brine is deep magenta.
Tip: Don't leave the jars out longer than 2 hours before refrigerating.

Good to know

Tips

Use vinegar labeled 5% acidity so the brine is tart enough to preserve and flavor the beets.
Keep the skins on and the tails attached during boiling to keep the color and sweetness inside.
Wear gloves, and rub stained hands with lemon juice and salt to lift the color.
Pour the brine over the beets while hot, so they absorb flavor more quickly.

Make ahead

"Best made 2–3 days ahead; flavor peaks after about 1 week in the refrigerator."

Storage & reheating

"Refrigerate in sealed jars, with the beets submerged in brine, for up to 4 weeks. Do not store at room temperature. Not recommended for freezing, because the beets turn soft and watery. Serve cold straight from the jar."

Substitutions

apple cider vinegar (5% acidity) → white wine vinegar or distilled white vinegar (5% acidity). Gives a cleaner, sharper flavor and less fruity depth; keep the same amount.
granulated sugar → packed light brown sugar. Adds a slight molasses flavor and a darker brine.
small red onion → thinly sliced shallot or omit. Omitting the onion won't affect the brine or safety.
medium beets → golden beets. Milder and less earthy, and they won't stain. Cook the same way.