🍂 Homemade Pickled Beets
Ingredients:
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3 lbs fresh beets (about 6 medium)
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1 ½ cups white vinegar (5% acidity)
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1 ½ cups water
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1 ½ cups granulated sugar
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1 tbsp kosher salt
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1 cinnamon stick (optional)
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3–4 whole cloves (optional)
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2–3 allspice berries (optional)
Instructions:
1. Prepare the beets:
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Trim beet greens, leaving about 1 inch of stem.
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Wash beets thoroughly.
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Place beets in a large pot, cover with water, and bring to a boil.
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Simmer until beets are tender when pierced with a fork (about 30–45 minutes depending on size).
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Drain and rinse under cold water. When cool enough to handle, peel skins off (they should slip off easily).
2. Slice the beets:
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Cut beets into 1/4-inch thick slices or cubes, as preferred.
3. Make the pickling 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 and salt.
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Simmer for 5 minutes to infuse flavors.
4. Pack jars:
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Place sliced beets into clean sterilized jars.
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Pour hot brine over beets, leaving about 1/2 inch headspace.
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Remove air bubbles by gently tapping jars or using a non-metallic spatula.
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Seal jars with lids.
5. Cool and store:
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Let jars cool to room temperature.
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Refrigerate for at least 24 hours before eating to develop flavor.
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Pickled beets keep refrigerated for up to 2–3 weeks.
Tips:
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For longer shelf life, process jars in a boiling water bath for 10 minutes (adjust for altitude).
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Customize spices to taste — add ginger slices, peppercorns, or mustard seeds.
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Use golden beets for a colorful variation.
Would you like a quick refrigerator pickle version or a spiced hot pickle recipe?