Sweet, tangy, and packed with flavor, homemade pickled beets are a delicious addition to salads, sandwiches, or simply enjoyed straight from the jar. This recipe is simple, requires only a few ingredients, and delivers a perfect balance of sweetness and acidity.
Ingredients
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2 lbs fresh beets
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1 cup white vinegar (or apple cider vinegar for a milder flavor)
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1 cup water
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¾ cup sugar (adjust to taste)
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1 teaspoon salt
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½ teaspoon whole black peppercorns
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½ teaspoon mustard seeds (optional)
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2 whole cloves (optional, for warmth)
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1 small cinnamon stick (optional, for extra flavor)
Instructions
Step 1: Cook the Beets
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Wash beets thoroughly and trim the stems, leaving about 1 inch attached.
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Place beets in a large pot, cover with water, and bring to a boil.
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Simmer for 30–40 minutes, or until fork tender.
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Drain, let cool slightly, then peel off skins (they should slip off easily).
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Slice or quarter the beets, depending on your preference.
Step 2: Make the Pickling Brine
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In a medium saucepan, combine vinegar, water, sugar, and salt.
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Add spices (peppercorns, mustard seeds, cloves, and cinnamon stick if using).
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Bring to a boil, stirring until the sugar is dissolved.
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Reduce heat and let simmer for 5 minutes.
Step 3: Pickle the Beets
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Pack sliced or quartered beets into sterilized jars.
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Pour hot pickling brine over the beets, covering completely.
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Seal jars with lids and let cool to room temperature.
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Refrigerate for at least 24 hours before serving for best flavor.
Storage
Refrigerated pickled beets will keep for up to 2 months. For long-term storage, process sealed jars in a boiling water bath for 30 minutes to make them shelf-stable.
Conclusion
Homemade pickled beets are a simple and flavorful recipe you can prepare in just a few steps. The combination of sweet and tangy brine makes them a versatile side dish, a salad topper, or a quick snack right out of the jar. Once you try them, you may never go back to store-bought pickled beets again.