Fridge-Pickled Beets
These easy pickled beets are a delicious addition to any summer (or winter) dish. Serve them alongside grilled or roasted chicken or fish, add them to salads with goat cheese, arrange on veggie and charcuterie platters, or just eat them with a fork straight from the fridge. Try adding garlic or chiles to the brine. Or add hard boiled eggs to the mix to make colorful pickled eggs!
Ingredients
- 6 to 8 medium beets (or 12 to 15 small beets)
- 1 cup cider, red wine, or white wine vinegar
- ⅓ to ½ cup white sugar, coconut sugar, honey or other desired sweetener
- 2 3-inch cinnamon sticks
- 1 Tbsp. salt
- 2 tsp. whole peppercorns
- 1 tsp. whole cloves
- 2 whole star anise
- 1 small sweet onion, thinly sliced optional
Instructions
- Rinse and trim beets. Place in a pot; add enough water to cover. Bring to a boil. Reduce heat and simmer, covered, until beets are fork-tender. Drain, reserving 2 cups beet cooking water.
- Run cooked beets under cool water or submerge in an ice-bath to cool quickly. Using a clean cloth, gently rub away beet skin. Cut larger beets into bite-size pieces and leave smaller beets whole or halve them.
- Meanwhile, in a nonreactive pot combine the 2 cups reserved beet cooking water, the vinegar, sugar, cinnamon sticks, salt, peppercorns, cloves, and star anise. Bring to boil; reduce heat and simmer 5 minutes, stirring occasionally until sugar dissolves. Remove from heat.
- Lighly pack beets and thinly sliced onion to mason jars or other jars with a lid. Carefully ladle hot brine into jars. (Refrigerate any leftover brine for another use.) Let jars cool on the counter, then refrigerate.
- Let beets pickle in the refrigerator at least 4 days before serving. Beets will last up to 6 weeks in the fridge. (IF they last that long!)