Once cooled, refrigerate the jars. Let the beets marinate for at least 24 hours before eating, though the flavor deepens after a few days.
How to Make
Choose fresh, firm beets for the best results. Smaller or medium-sized beets are ideal, as they cook more evenly and are naturally sweet.
Be sure to wear gloves or use caution when handling beets to avoid staining your hands and cutting board. Their vibrant pigments can linger on surfaces.
The vinegar acts as a natural preservative while also providing the classic tangy flavor. White vinegar gives a sharper taste, while apple cider vinegar offers a milder, slightly fruity note.
Sugar balances the acidity of the vinegar, creating that signature sweet-and-sour flavor. You can adjust the amount depending on your taste preferences.
Whole spices like cloves, allspice, or even mustard seeds bring warmth and complexity. Using whole tea leaves or a tea bag adds a subtle depth and earthiness that complements the beets.
After pouring the brine, make sure your jars are properly sealed. If you’re not canning them for long-term storage, they can be kept refrigerated for a few weeks.
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