English Style Pickled Beets by the Jar
Discover the quintessential charm of *English Style Pickled Beets by the Jar*, a traditional recipe that transforms fresh, earthy beets into a tangy and lightly sweetened delight. Perfectly balanced with a brine of white vinegar, granulated sugar, and aromatic whole cloves, this recipe delivers vibrant flavor with every bite. Simple yet satisfying, the process involves boiling, peeling, and slicing the beets before packing them into jars with a fragrant spiced brine. Ready to enjoy after a few days of marinating, these pickled beets make a versatile addition to salads, cheese boards, or Sunday roasts. With just 20 minutes of prep time, this easy pickling recipe is your gateway to the bold, pickled perfection of British cuisine.
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Recipe Information
Ingredients
- 2 pounds Fresh beets
- 2 cups White vinegar
- 1 cup Granulated sugar
- 1 cup Water
- 6 individual Whole cloves
- 1 leaf Bay leaf
- 1 teaspoon Salt
Instructions
Wash the beets thoroughly, removing any dirt or debris. Trim the stems and roots, but do not peel the beets.
Place the beets in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 35–45 minutes, or until a knife easily pierces through the center of the beets.
Drain the beets and let them cool until they are safe to handle. Once cooled, use your hands or a paper towel to gently rub off the skins. They should slip off easily.
Slice the peeled beets into 1/4-inch thick rounds or wedges, depending on your preference, and set aside.
In a medium saucepan, combine the white vinegar, sugar, water, whole cloves, bay leaf, and salt. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
Once the brine reaches a boil, reduce the heat and simmer for 5 minutes to allow the flavors to infuse.
Sterilize a quart-sized mason jar by immersing it in boiling water for 10 minutes or by washing it in a dishwasher on a high-temperature setting.
Carefully pack the sliced beets into the sterilized jar, leaving about 1/2 inch of space at the top.
Remove the bay leaf from the brine and pour the hot liquid over the beets in the jar, ensuring the beets are fully submerged. Tap the jar gently to remove any air bubbles.
Seal the jar tightly with a lid and let it cool to room temperature. Once cool, store the jar in the refrigerator for at least 24 hours before serving to allow the flavors to meld. For best results, wait 3–5 days before enjoying.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 261.9 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3313 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
