These Homemade Pickled Beets are sweet, tangy, and bursting with vibrant color. They make a delicious side dish, salad topping, or healthy snack. The combination of earthy beets and a flavorful vinegar brine creates a classic recipe that can be enjoyed year-round. Best of all, they’re easy to make with simple pantry ingredients.
Ingredients
For the Beets
- 2 pounds (900 g) fresh beets
- Water, as needed
For the Pickling Brine
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) apple cider vinegar
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- 4 whole cloves (optional)
- 1 small cinnamon stick (optional)
Instructions
Step 1: Cook the Beets
Wash the beets thoroughly and trim off the leaves, leaving about 1 inch of stem attached. Place the beets in a large pot and cover with water. Bring to a boil over medium-high heat.
Reduce the heat and simmer for 35–45 minutes, or until the beets are fork-tender. Cooking time will vary depending on the size of the beets.
Step 2: Cool and Peel
Drain the cooked beets and allow them to cool until they can be handled comfortably. Using your hands or a paper towel, gently rub off the skins. They should slide off easily.
Slice the beets into rounds about ¼ inch thick or cut them into wedges, depending on your preference.
Step 3: Prepare the Brine
In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, water, salt, peppercorns, cloves, and cinnamon stick.
Bring the mixture to a gentle boil, stirring occasionally until the sugar completely dissolves. Reduce the heat and simmer for 5 minutes to allow the spices to infuse the brine.
Step 4: Pack the Jars
Place the sliced beets into clean glass jars. Carefully pour the hot pickling brine over the beets until they are completely covered.
Leave about ½ inch of space at the top of each jar. Remove any air bubbles by gently tapping the jars on the counter.
Step 5: Cool and Refrigerate
Allow the jars to cool to room temperature. Seal tightly with lids and refrigerate.
For the best flavor, let the beets marinate in the brine for at least 24 hours before serving. They become even more flavorful after 2–3 days.
Serving Suggestions
- Serve alongside grilled meats and roasted chicken.
- Add to green salads for a sweet and tangy flavor.
- Pair with goat cheese and walnuts.
- Use as a topping for sandwiches and burgers.
- Enjoy straight from the jar as a healthy snack.
Storage Tips
Store refrigerated pickled beets in airtight jars for up to 4 weeks. Always use a clean utensil when removing beets from the jar to maintain freshness.
Why You’ll Love This Recipe
- Easy to prepare with simple ingredients.
- Naturally colorful and nutritious.
- Sweet, tangy, and perfectly balanced.
- Great for meal prep and entertaining.
- A classic homemade recipe that tastes even better with time.
These Homemade Pickled Beets are a timeless favorite, offering the perfect balance of sweetness and acidity. Their beautiful ruby-red color and delicious flavor make them an attractive addition to any table. Enjoy them chilled as a refreshing side dish or use them to add a burst of flavor and color to your favorite meals
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