Here’s a classic, easy recipe for Pickled Beets—tangy, sweet, and perfect as a side, salad topper, or sandwich add-in. You can use fresh or canned beets, but fresh delivers the best flavor and texture.
🥄 Classic Pickled Beets Recipe
🧾 Ingredients (yields ~4 cups)
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2 lbs fresh beets (about 4–5 medium), tops trimmed
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1 cup white vinegar
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½ cup water
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½ cup sugar
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½ tsp salt
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¼ tsp ground cloves (or 2–3 whole cloves)
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¼ tsp ground allspice (optional)
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1 small cinnamon stick (optional)
🔪 Instructions
1. Cook the Beets
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Scrub beets clean (don’t peel yet).
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Place in a large pot, cover with water, and boil for 30–40 minutes until fork-tender.
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Drain and let cool slightly, then slip off skins (they’ll peel easily when cooked).
2. Slice or Quarter
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Slice into ¼-inch rounds or quarter, depending on preference.
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Pack into clean glass jars or containers.
3. Make the Pickling Brine
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In a saucepan, combine vinegar, water, sugar, salt, and spices.
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Bring to a boil, stir to dissolve sugar, then reduce heat and simmer 5 minutes.
4. Pickle the Beets
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Pour hot brine over beets in jars until fully covered.
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Let cool to room temperature, then cover and refrigerate.
🕒 Marinating Time
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Let beets pickle at least 24 hours in the fridge.
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Best flavor after 2–3 days.
🧊 Storage
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Store in the fridge for up to 3 weeks.
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This is a refrigerator pickle, not canned. For shelf-stable canning, a sterilization and water bath process is needed.
📝 Tips & Variations
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Add onion slices or hard-boiled eggs to the jar for extra flavor.
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Use apple cider vinegar for a fruitier tang.
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Make it spicy with red pepper flakes or sliced jalapeños.