Here’s a simple, classic Homemade Pickled Beets recipe — tangy, slightly sweet, and full of flavor. These are great as a side, in salads, or straight from the jar!
Homemade Pickled Beets (Refrigerator Style)
No canning required. Lasts 3–4 weeks in the fridge.
Ingredients:
-
6 medium fresh beets (about 2 lbs)
-
1 cup white vinegar (or apple cider vinegar for a deeper flavor)
-
½ cup water
-
½ cup granulated sugar (adjust to taste)
-
1 tsp salt
-
½ tsp whole black peppercorns (optional)
-
¼ tsp ground cloves or 2–3 whole cloves (optional)
-
½ small onion, thinly sliced (optional, adds flavor)
Instructions:
-
Cook the Beets:
-
Trim tops and roots from beets, leaving a little stem to prevent bleeding.
-
Place in a large pot, cover with water, and bring to a boil.
-
Reduce heat and simmer for 35–45 minutes, or until fork-tender.
-
Drain and let cool enough to handle.
-
Peel the beets (skins should slide off easily), then slice or quarter them.
-
-
Make the Pickling Brine:
-
In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
-
Heat over medium until sugar dissolves, stirring occasionally.
-
Remove from heat.
-
-
Pack Jars:
-
Place sliced beets and onion (if using) into clean glass jars.
-
Pour the hot brine over the beets, making sure they’re fully covered.
-
Let cool to room temperature, then seal with lids.
-
-
Refrigerate:
-
Chill for at least 24 hours before eating for best flavor.
-
Store in the fridge for up to 3–4 weeks.
-
Tips:
-
Use gloves when peeling beets to avoid staining your hands.
-
Want a spiced version? Add a cinnamon stick or a few mustard seeds to the brine.
-
For long-term storage, follow a proper water bath canning process.