Here’s a simple and delicious Pickled Beets recipe — tangy, slightly sweet, and perfect as a side, salad topping, or snack straight from the jar.
🫙 Easy Pickled Beets Recipe
🕒 Prep Time: 15 min
⏳ Chill Time: 24 hours (for best flavor)
🍽️ Makes: About 2–3 pint jars
🥕 Ingredients:
For the Beets:
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2 pounds fresh beets (about 6 medium)
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Water (for boiling)
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1 tsp salt
For the Brine:
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1 cup white vinegar (or apple cider vinegar for a milder flavor)
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1 cup water
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½ cup sugar (adjust to taste)
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½ tsp salt
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½ tsp whole black peppercorns
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½ tsp mustard seeds (optional)
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2–3 whole cloves (optional, for warm spice)
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1 small cinnamon stick (optional)
👩🍳 Instructions:
1. Cook the Beets
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Trim the tops and roots off the beets (leave a little of the stem to reduce bleeding).
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Place in a pot, cover with water, and add 1 tsp salt.
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Boil for 30–40 minutes, or until fork-tender.
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Drain and let cool slightly. Rub skins off with your hands or a paper towel.
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Slice or quarter the beets as desired.
2. Make the Brine
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In a saucepan, combine vinegar, water, sugar, salt, and spices.
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Bring to a simmer, stirring to dissolve sugar and salt.
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Simmer for 3–5 minutes, then remove from heat.
3. Jar the Beets
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Pack sliced beets into clean glass jars (pint jars work well).
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Pour the hot brine over the beets, covering completely.
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Let cool to room temperature, then seal with lids.
4. Refrigerate
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Store in the fridge for at least 24 hours before eating.
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Flavor improves after 2–3 days. Keeps in the fridge for up to 3 weeks.
💡 Tips & Variations:
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Use golden beets for a beautiful twist.
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Add sliced onions or fresh dill to the jars for extra flavor.
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Want them shelf-stable? Let me know and I’ll give you a canning version.