A delightful recipe for homemade pickled beets, perfect for adding a tangy and sweet touch to your meals.
Wash the beets thoroughly under running water to remove any dirt.
Use a vegetable brush to scrub the beets clean for better results.
Place the beets in a large pot and cover them with water. Bring to a boil and cook until tender, about 20-25 minutes.
You can check the doneness of the beets by piercing them with a fork; they should be tender but not mushy.
Drain the beets and let them cool slightly. Peel off the skins and trim the tops and roots.
The skins should easily slide off when the beets are warm; use a paper towel to help if needed.
Slice the beets into desired shapes, such as rounds or wedges.
Uniform slices ensure even pickling and a better presentation.
In a saucepan, combine the vinegar, sugar, water, cinnamon stick, salt, and cloves. Bring to a boil, stirring until the sugar dissolves.
Adjust the sugar and vinegar ratio to balance the sweetness and tanginess to your preference.
Add the sliced beets to the saucepan and simmer for 5 minutes.
Ensure the beets are fully submerged in the brine for even flavoring.
Transfer the beets and brine to an airtight container and let cool to room temperature before refrigerating.
Allow the beets to sit in the refrigerator for at least 24 hours to develop the best flavor.
Serve the pickled beets chilled as a side dish, salad topping, or snack.
Garnish with fresh herbs like parsley or dill for an added touch of freshness.
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