If you're a fan of pickled beets than I think this recipe just might be a keeper for you. These are the absolute best pickled beets I've ever had. It's super simple and they keep for a while. Perfect for parties or even as a cool side dish in warmer weather. Not to mention the fact that they are jam packed with iron and a bunch of other nutrients.
First things first, you'll need a container big enough to house you're beets whilst they stew in their awesome juices. I searched on Amazon and found this container.
It's plenty big enough and has a rubber washer on the lid to provide a great seal. Any large container will do as long as there is a good seal and it fits in your refrigerator.
Now let's get to making some beets!
Ingredients
- 4 cans sliced beets
- 1 onion (chopped)
- 2 cups white sugar
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 24 whole cloves
- 1-1/2 cups apple cider vinegar
- 4 bay leaves
Drain juices from all four beet containers into a saucepan. Be sure not to let any beets fall in. Now take the beets from the can add them to the container you'll be storing your finished product in. At this time add the chopped onion to the container with the beets. Set that aside for now.
Add sugar, salt, pepper, cloves, and bay leaves to the saucepan containing the beet juice. Bring to a boil. Reduce heat, and simmer for 5 minutes.
Add contents of saucepan to the jar containing the beets and onions. Pour in apple cider vinegar. Refrigerate for at least 48 hours before enjoying.
Note: For those of you that enjoy pickled eggs with your pickled beets they can easily be included in this recipe by adding the freshly hard boiled eggs to the container right before refrigerating. I personally don't like pickled eggs and so chose not to include them.
