Ingredients:
3 lbs (approx. 1.36 kg) fresh beets (medium size)
2 cups white vinegar (5% acidity)
1½ cups water
1½ cups granulated sugar
1 tsp kosher salt
1 star anise (optional)
½ tsp whole black peppercorns
2-inch piece of fresh ginger, peeled and sliced
Optional spices: ¼ tsp ground cloves, ¼ tsp ground cinnamon
Clean glass mason jars with lids (sterilized)
Step-by-Step Instructions:
Step 1: Roast or Boil the Beets
Roasting (for richer flavor):
Preheat your oven to 400°F (200°C).
Trim the beet greens (leave about 1 inch of stem).
Wash and scrub the beets well but don’t peel them yet.
Place beets in a baking dish, cover tightly with foil.
Roast for 45–60 minutes depending on beet size, until fork-tender.
Alternative – Boiling:
Place washed beets in a large pot.
Cover with water and bring to a boil.
Reduce heat and simmer for 35–45 minutes or until tender.
After cooking:
Let the beets cool slightly, then rub off the skins with your hands or a paper towel. The skin should slide right off.
Slice beets into ¼-inch thick rounds or cubes—your choice.
Step 2: Prepare the Pickling Brine
In a medium saucepan, combine:
2 cups vinegar
1½ cups water
1½ cups sugar
1 tsp salt
Add your spices: sliced ginger, star anise, black peppercorns (tie in cheesecloth or a spice bag if you want to remove later).
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