Pickled beets are a timeless and versatile addition to any kitchen. While the given pickled beets recipe specifically mentions using small whole beets, it's important to note that larger beets can be just as easily utilized by cutting them into chunks. This flexibility makes pickled beets accessible to everyone, regardless of the size of beets available at the market.
To start with, let's understand the basic process of pickling beets. First, you need to select fresh beets. Whether they are small and whole or larger and cut into chunks, the key is to ensure they are firm and free from any signs of spoilage. Wash the beets thoroughly under running water to remove any dirt or debris. If you are using larger beets, peel them and cut them into uniform chunks. This uniformity is crucial as it ensures even cooking and pickling.
Once the beets are pre - prepared, it's time to cook them. Place the beets in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium - low and let the beets simmer. The cooking time will vary depending on the size of the beets. Small whole beets may take around 20 - 30 minutes, while larger chunks could take 30 - 40 minutes. You can test for doneness by inserting a fork into a beet. If it goes in easily, the beets are cooked.
After the beets are cooked, drain the water and let them cool slightly. While the beets are cooling, you can start preparing the pickling brine. The pickling brine is what gives the beets their characteristic tangy and flavorful taste. In a medium - sized pot, combine vinegar, water, sugar, and salt. You can also add spices such as cloves, cinnamon sticks, or peppercorns for an extra layer of flavor. Bring the brine to a boil, stirring constantly to dissolve the sugar and salt.
Once the brine is boiling, carefully pack the cooled beets into clean, sterilized jars. You can use either glass canning jars or other suitable containers. Pour the hot pickling brine over the beets, leaving about 1/2 - inch of headspace at the top of the jar. Make sure the beets are completely submerged in the brine. Wipe the rims of the jars clean with a damp cloth to remove any spills or residue, then seal the jars tightly with lids.
Now comes the preserving part. You can use a water - bath canning method to ensure the pickled beets are properly preserved. Place the sealed jars in a large canner filled with boiling water. Make sure the water covers the jars by at least 1 - 2 inches. Process the jars in the boiling water for the recommended time, which is usually around 10 - 15 minutes. This process helps to create a vacuum seal and kill any bacteria that could cause spoilage.
After the processing time is up, carefully remove the jars from the canner using tongs and place them on a towel - lined countertop. Let the jars cool completely. As they cool, you may hear a popping sound, which indicates that the jars have sealed properly. Check the seals by pressing down on the center of the lids. If the lids do not flex, the jars are sealed.
Once the pickled beets are sealed and cooled, they can be stored in a cool, dark place for several months. You can start enjoying them after a few days, as the flavors will continue to develop over time. There are countless ways to use pickled beets. They make a great addition to salads, adding a burst of color and flavor. You can also serve them as a side dish with roasted meats or use them as a topping for sandwiches and burgers.
In conclusion, pickling beets is a simple and rewarding process. Whether you use small whole beets or larger chunks, the end result is a delicious and versatile food that can be enjoyed in many different ways. By following these steps, you can create your own batch of pickled beets and add a touch of homemade goodness to your meals.