Homemade Pickled Beets Recipe

Homemade pickled beets are sweet, tangy, and full of flavor. They make a great side dish, salad topping, or snack. This simple recipe uses fresh beets and a vinegar-based brine to create a classic pickled treat that lasts for weeks.

Why You’ll Love This Recipe

• Easy to make with simple ingredients.

• Perfect balance of sweet and tangy flavors.

• Great for sandwiches, salads, or as a side.

• Can be stored for several weeks in the refrigerator.

Ingredients

• 2 pounds fresh beets, washed and trimmed

• 1 cup apple cider vinegar

• 1 cup water

• ½ cup granulated sugar

• 1 teaspoon salt

• 1 cinnamon stick

• 3 whole cloves

• 1 bay leaf

Instructions

1. Cook the Beets

   • Place beets in a large pot and cover with water.

   • Boil for 30–40 minutes, or until tender when pierced with a fork.

   • Drain and let cool. Peel the skins and slice beets into ¼-inch thick rounds.

2. Prepare the Brine

   • In a medium saucepan, combine vinegar, water, sugar, salt, cinnamon stick, cloves, and bay leaf.

   • Bring to a boil, stirring until sugar and salt dissolve.

3. Pickle the Beets

   • Place sliced beets into sterilized jars.

   • Pour hot brine over the beets, leaving about ½ inch of space at the top.

   • Remove cinnamon stick, cloves, and bay leaf if desired. Seal jars with lids.

4. Chill and Store

   • Let jars cool to room temperature.

   • Refrigerate for at least 24 hours before serving for best flavor.

   • Pickled beets can be stored in the refrigerator for up to 3 weeks.

Tips and Variations

• Add a few slices of red onion to the jars for extra flavor.

• Use balsamic vinegar for a deeper, richer taste.

• Include a few peppercorns for a mild spice.

• Serve pickled beets with roasted meats, in salads, or on sandwiches.

Final Thoughts

Homemade pickled beets are a simple, flavorful addition to your kitchen. They bring vibrant color and a perfect sweet-tangy taste to any meal and are an easy way to preserve fresh beets.