Save the season
Pickled Beets
Deep-crimson beets in a lightly sweet, spiced vinegar brine, an old farmhouse standard that turns a beet row into pantry jars.
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Ingredients
one batchFrom the garden
- 3½ lb beets, tops trimmed to 1 inch, taproots left on
- 1 medium onion, thinly sliced (optional) · the classic optional addition
From the pantry
- 2 cups distilled white vinegar (5%) · the tested 2:1 vinegar-to-water ratio; don't weaken it
- 1 cup sugar
- 1 tsp canning or pickling salt
- 1 tbsp pickling spice · tied in a square of cheesecloth so the brine stays clear