Here’s a simple, old-fashioned Homemade Pickled Beets recipe — tangy, sweet, and earthy, just like grandma used to make. Great as a side dish, salad topper, or straight from the jar!
🫙 Homemade Pickled Beets
Yields: About 3–4 pint jars
Prep Time: 15 minutes
Cook Time: 30–40 minutes (beet boiling time)
Pickling Time: Ready in 24 hours, best after 3–5 days
🧾 Ingredients:
For the Beets:
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2–3 lbs fresh beets (about 6–8 medium)
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Water (for boiling)
For the Brine:
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2 cups white vinegar
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1 cup water
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¾ to 1 cup granulated sugar (adjust to taste)
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1½ tsp pickling salt (or kosher salt)
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Optional spices:
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½ tsp whole cloves
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1 tsp mustard seeds
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½ tsp black peppercorns
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1 cinnamon stick (optional, classic in many versions)
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🧑🍳 Instructions:
1. Cook the Beets
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Trim off greens (leave ~1 inch of stem to prevent bleeding).
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Scrub beets well.
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Place in a pot, cover with water, and boil for 30–40 minutes, or until fork-tender.
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Drain and let cool enough to handle, then rub skins off (they should slip off easily).
2. Slice or Dice
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Slice beets into ¼-inch rounds or wedges. You can also cube them.
3. Prepare the Brine
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In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
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Bring to a boil, stirring to dissolve sugar, then reduce to a simmer for 5 minutes.
4. Pack the Jars
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Place beets into clean, sterilized jars.
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Pour hot brine over the beets, covering completely.
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If using whole spices, divide them evenly among jars before pouring in brine.
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Leave ½-inch headspace at the top of each jar.
5. Seal and Chill
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Wipe jar rims clean, apply lids, and screw on bands finger-tight.
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Let cool to room temperature, then refrigerate.
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Let them sit for at least 24 hours before eating. Flavor improves after 3–5 days.
🫙 Storage:
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Refrigerator: Up to 3 months
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For pantry-safe canning, use a water bath for 30 minutes (pint jars) following USDA-safe canning guidelines.
🥗 Serving Ideas:
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Serve with goat cheese and arugula salads
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Chop into pasta or grain bowls
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Pair with grilled meats or charcuterie
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Eat cold, straight from the jar (no judgment)