Ingredients:

  • 2 lbs (900 g) Medium Fresh Beets (Red or Golden variety), trimmed but unpeeled
  • 1 tbsp (15 ml) Salt (for boiling water)
  • 1 cup (240 ml) Water
  • 1½ cups (360 ml) White Wine Vinegar or high-quality Cider Vinegar
  • ¾ cup (150 g) Granulated Sugar
  • 1 tbsp (18 g) Kosher Salt or Sea Salt
  • 1 tsp Black Peppercorns (whole)
  • ½ tsp Allspice Berries (whole)
  • 2 Bay Leaves
  • 3 Whole Cloves
  • 1 small Red Onion (optional, sliced thinly)

Instructions:

  1. Prepare the Beets: Trim the green tops from the beets, leaving about 1 inch (2.5 cm) of stem and the taproot intact. This prevents the colour from bleeding out during cooking. Wash them thoroughly.
  2. Boil the Beets: Place the beets in the large saucepan and cover them with cold water. Add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer, covered, for 30–40 minutes, or until easily pierced with a fork. They should be tender but still offer a slight resistance (al dente).
  3. Cool and Peel: Drain the beets and immediately place them in an ice bath or let them cool naturally until easy to handle. Once cooled, the skins should slip right off easily; use a paper towel for grip.
  4. Slice or Dice: Slice the beets into ¼ inch (6 mm) thick rounds, or dice them into small cubes, depending on preference. Place the prepared beets in a large, clean heatproof bowl.
  5. Combine Brine Ingredients: In a small saucepan, combine the water, vinegar, sugar, kosher salt, peppercorns, allspice, bay leaves, and cloves.
  6. Dissolve and Boil: Bring the mixture to a full rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved and the liquid is clear. This usually takes about 2–3 minutes.
  7. Remove from Heat: Turn off the heat. The brine is ready.
  8. Pack the Jars: Evenly distribute the sliced beets (and optional red onion slices) into two sterilised glass jars. Ensure there is about 1 inch (2.5 cm) of headspace at the top.
  9. Pour the Brine: Carefully pour the hot brine mixture over the beets, making sure the liquid completely covers the vegetables. Distribute the spices evenly between the jars.
  10. Seal and Cool: Wipe the rims clean, secure the lids tightly, and allow the jars to cool completely to room temperature on the counter (about 2–3 hours).
  11. Refrigerate and Rest: Once cool, transfer the jars to the refrigerator. For optimal flavour, allow the Refrigerator Pickled Beets to infuse for a minimum of 24 hours (48 hours is even better) before serving.