Tangy on a salad or crunchy in a sandwich, pickled beets are a kitchen staple for beet lovers.
- 1 bunch red beets (about 6 medium to large beets). Bulls Blood, Detroit Dark Red, or Early Wonder work well for this recipe.
- 1 small red onion, halved or thinly sliced
- 2 cups cider vinegar
- 2 cups water
- ½ cup sugar
- 1½ tablespoon salt
- 1 teaspoon dried tarragon
- ½ teaspoon black peppercorns
- ¼ teaspoon ground cloves
- Thoroughly scrub the beets and chop off tops.
- Bring a large stockpot of water to a boil, and drop the beets in. Allow beets to cook until they are tender and can be pierced with a fork, about 30–40 minutes.
- Remove beets from water and allow them to cool before peeling skins off.
- Slice beets into disks and layer into 8-ounce Mason jars, alternating layers of onions and beets.
- Combine liquid ingredients, sugar, and seasonings, bring to a boil, and boil gently, uncovered, for 10 min.
- Pour hot pickling liquid over beet and onion layers and place jars in the fridge.
- Allow about a week for beets and onions to pickle.
- Store in the refrigerator and enjoy for up to 3 weeks.