Brining, also known as pickling, can help lengthen the lives of your red beets while adding complementing and complex flavors. Brining red beets does not require expensive or complicated equipment, meaning that you can brine away in the comfort of your own kitchen. The resulting pickled beets are flavorful and tangy root vegetables that may be enjoyed as part of intricate dish or just on their own.
Place unpeeled beets in a saucepan and cover them with water. Boil the beets on high heat for 15 to 20 minutes.
Remove the saucepan from the burner and empty the water from the pan. Rinse the beets with cold water until they have cooled down.
Place the beets onto a cutting board. Cut both the roots and the tops from the beets with a paring knife and peel the beets with a vegetable peeler.
Put the beets back into the saucepan and add 4 parts vinegar and 3 parts each water and sugar. Also add 2 teaspoons cinnamon and 1 teaspoon each of salt and ground cloves for each cup of water.
Place the saucepan back onto the burner, bring it to a simmer and cook the beets for about 5 minutes.
Turn off the oven burner and allow the saucepan's contents to cool in the pot. When cooled, pour the contents into a resealable airtight glass jar or jars and place the finished product in the refrigerator.
For the best results, chill the beets from 2 to 24 hours before consuming.
Store the beets for up to one month in the refrigerator.
Add aromatics like onion and garlic or spices like ginger or pepper for flavorful twists.
To cut down on some time, substitute fresh beets with canned ones.