Canning has always been an exquisite way to enjoy vegetables year-round, and pickling, with its sweet and sour flavor, is one of the most popular methods.
Pickled beets are a classic preparation that enhances the earthy flavor of this vegetable, adding a spicy and sweet nuance that is irresistible.
Ingredients
- 8 medium fresh beets
- 1 cup of vinegar
- 1/2 cup of sugar
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons whole allspice (or allspice)
- 1/2 teaspoon salt
Preparation
- Wash the beets and remove the leaves if they have them. Cook them in boiling water until tender, which can take around 30-40 minutes depending on the size.
- Once cooked, drained and cooled, peel the beets and cut them into slices or quarters, depending on your preference.
- In a saucepan, combine the vinegar, sugar, cloves, allspice and salt. Bring to a boil and cook for a few minutes until the sugar is completely dissolved.
- In sterilized jars, I distributed the cut beets. Pour the hot vinegar and spice mixture over the beets, making sure to cover them completely.
- Close the jars tightly and let them cool to room temperature. Then, store them in the refrigerator. It is ideal to wait at least 48 hours before consuming them so that the beets absorb the flavors of the pickle well.
Tips:
- Choosing beets: Be sure to select fresh, firm beets. If they have leaves, they should look green and fresh; It is a good indicator of its freshness.
- Sterilization: It is vital to sterilize the jars to guarantee conservation and avoid contaminants. You can boil them in water for 10 minutes.
- Resting time: Although we indicate 48 hours of rest before consuming, the longer you let the beets rest in the pickle, the more intense and amalgamated the flavors will be.
- Using Gloves: When peeling and cutting beets, it is helpful to wear gloves to avoid staining your hands.