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Brighten up your pantry and elevate your dishes with these delicious Pickled Beets with Balsamic Vinegar. These flavorful, tangy beets are perfect for adding a sweet and earthy depth to salads, sandwiches, or as a colorful side dish. Whether you're pairing them with creamy goat cheese or using them to complement grilled meats, their vibrant color and robust taste are sure to wow your family and guests alike. Plus, it’s a fantastic way to preserve that bounty of beets from your garden or market haul!
Wash and trim the beets, leaving about 1 inch of stems attached. This helps to keep the color from bleeding too much while cooking.
Place the beets in a large pot, cover them with water, and bring to a boil. Reduce the heat and simmer for about 30 minutes or until they are tender when pierced with a fork.
Drain the beets and allow them to cool slightly. Gently peel the skins off using your hands or a paring knife. Slice the beets into 1/4-inch thick rounds or wedges.
In a medium saucepan, combine 2 cups of balsamic vinegar, 1 cup of water, 1/2 cup of sugar, 1 tablespoon of salt, 1 teaspoon of black peppercorns, and 2 bay leaves. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved.
Pack the sliced beets into sterilized jars, leaving about 1 inch of headspace.
Pour the hot vinegar mixture over the beets, covering them completely, while leaving about 1/2 inch of headspace at the top of the jars.
Seal the jars with lids and let them cool to room temperature. Store them in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
