Brining is a way to preserve, or pickle red beets for long-term storage. Unlike dill pickles, red beets require cooking prior to brining, and the brining time is much shorter. Both dill pickles and beets, however, use vinegar to increase pH levels. Brining converts the juice and sugar in red beets to lactic acid, changing it from a low acid food with a pH of 5.3 to 6.0 to a mildly acidic food with a pH of 4.3 to 4.6, all in a span of about 15 minutes.
Step 1
Add 1 tsp. each of whole allspice and whole cloves, and 1 tbsp. cinnamon for every 6 cups of red beets to a cheesecloth bag.
Step 2
Add 2 cups each of apple cider vinegar, water and sugar for every 6 cups of red beets, along with the seasoning bag, to a soup or stockpot.
Step 3
Heat the liquid to a full boil on your stove over medium-high heat, stirring constantly to dissolve the sugar.
Step 4
Reduce heat to medium-low, add the beets and simmer in the brine just below boiling point for five minutes.
Step 5
Transfer the beets to glass canning jars with a slotted spoon, cover with the hot brine and process for storage.
Tips and Warnings
- To prepare red beets for brining, cook them in boiling water for 25 to 30 minutes. Slip the peel off as soon as they are cool enough to handle. Cut red beets larger than 1 inch in diameter into ¼-inch-thick slices. You can slice or leave small red beets whole. For extra flavor, cut four to six onions into ¼-inch-thick slices and add to the brine with your red beets. You can also add spices directly to the brine solution and pack them right along with your pickled beets.
Things You'll Need
- 1 tsp. whole allspice
- 1 tsp. whole cloves
- 1 tbsp. ground cinnamon or 2 cinnamon sticks
- Cheesecloth bag
- Apple cider vinegar
- Water
- Sugar or granulated sugar substitute
- Soup or stockpot
- Stir spoon
- Glass canning jars
- Slotted spoon
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