Here’s a classic Homemade Pickled Beets Recipe — sweet, tangy, and earthy with just the right balance of spices. These are great for salads, snacking, or as a nostalgic side dish.
🥫 Homemade Pickled Beets
Ingredients:
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2 lbs fresh beets (about 6–8 medium), tops trimmed
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1 cup apple cider vinegar (or white vinegar)
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1 cup water
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3/4 cup granulated sugar
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1/2 tsp salt
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1/2 tsp whole cloves
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1/2 tsp whole allspice
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1 cinnamon stick
🔪 Instructions:
1. Cook the Beets:
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Scrub beets clean, but do not peel.
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Place in a large pot, cover with water, and bring to a boil.
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Reduce heat and simmer for 30–45 minutes, or until beets are fork-tender.
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Drain, cool slightly, then peel (skins should slip off easily). Slice or quarter as desired.
2. Make the Pickling Brine:
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In a medium saucepan, combine:
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Vinegar, water, sugar, salt, cloves, allspice, and cinnamon stick.
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Bring to a boil, stirring until sugar dissolves.
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Simmer for 5 minutes, then remove from heat.
3. Pack the Beets:
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Place sliced beets in sterilized jars (pint-sized mason jars work well).
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Pour hot brine over beets, leaving about 1/2 inch headspace.
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Remove cinnamon stick and whole spices if desired, or leave them in for stronger flavor.
4. Seal and Store:
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Wipe jar rims, apply lids, and let cool to room temp.
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Refrigerate for at least 24–48 hours before eating for best flavor.
🧊 Storage:
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Refrigerator pickled beets will keep for up to 3 months.
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For long-term storage (shelf-stable canning), use a proper water-bath canning method.
📝 Optional Additions:
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Red onions, thinly sliced and added to jars
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Ginger slices, for a subtle warmth
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Hard-boiled eggs, added to jars after a few days (beet-pickled eggs!)