Name: Pickled Beets
Yield: About 4 pint jars
Ingredients: 4 pounds beets (about 12 medium), scrubbed clean; 2 cups white vinegar or apple cider vinegar; 1 cup water; ¾ cup granulated sugar; 1 tablespoon kosher salt; 1 teaspoon whole black peppercorns; 1 teaspoon whole allspice berries; 4 whole cloves; 2 bay leaves; 1 cinnamon stick; 1 small onion, thinly sliced (optional)

Pickled Beets

There's something deeply satisfying about a row of jars filled with pickled beets — the color alone is stunning, a deep garnet that stains everything it touches (your fingers, your cutting board, your favorite white shirt). These are tangy, slightly sweet, earthy, and they make any salad or sandwich

Ingredients

4 pounds beets (about 12 medium), scrubbed clean
2 cups white vinegar or apple cider vinegar
1 cup water
¾ cup granulated sugar
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 teaspoon whole allspice berries
4 whole cloves
2 bay leaves
1 cinnamon stick
1 small onion, thinly sliced (optional)

Method

Trim the beet greens, leaving about 1 inch of stem (this prevents them from bleeding too much while cooking). Don't peel them yet.
Place the beets in a large pot and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cook until tender when pierced with a knife — 30 to 45 minutes depending on size.
Drain and let cool until you can handle them. The skins should slip off easily when rubbed with a paper towel or your thumb. Trim the stems and roots. Slice into ¼-inch rounds or wedges.
While the beets cook, make the brine: Combine the vinegar, water, sugar, salt, peppercorns, allspice, cloves, bay leaves, and cinnamon stick in a saucepan. Bring to a boil, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes.
Pack the beet slices into clean, hot jars, tucking in onion slices if using. Distribute the spices among the jars.
Pour the hot brine over the beets, leaving ½ inch headspace. Remove air bubbles.
Seal the jars. For refrigerator pickles, let cool and refrigerate. For canning, process in a boiling water bath for 30 minutes.
*Storage:** Refrigerator pickles keep for 2 months. Canned beets keep for a year.
*Seasonal note:** Chioggia beets (the candy-striped ones) look beautiful but lose their stripes when boiled. If you want to show off the stripes, roast them instead — wrap individually in foil and bake at 191°C (375°F) for 45 to 60 minutes. Golden beets make stunning pickles too, and they won't stain your hands.