Here’s a classic Homemade Pickled Beets recipe — tangy, slightly sweet, and easy to make. Great for salads, snacks, or serving with meats and cheeses.
🥣 Homemade Pickled Beets Recipe
🕒 Prep Time: 20 mins
🍳 Cook Time: 45–60 mins
🧊 Chill Time: At least 24 hours (best after 2–3 days)
🍽️ Yields: About 4 cups (2 pint jars)
✅ Ingredients
For the Beets:
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2 pounds fresh beets (about 4–5 medium)
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Water for boiling
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1 tsp salt (for boiling)
For the Pickling Brine:
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1 cup apple cider vinegar (or white vinegar)
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1 cup water
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½ cup granulated sugar (adjust to taste)
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1 tsp salt
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½ tsp black peppercorns
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¼ tsp whole cloves (optional)
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1 cinnamon stick (optional)
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1 small red onion, thinly sliced (optional, for extra flavor and color)
👩🍳 Instructions
1. Cook the Beets:
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Trim tops and roots (leave about 1 inch of stem to reduce bleeding).
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Place beets in a large pot, cover with water and 1 tsp salt.
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Bring to a boil, then simmer for 45–60 minutes, or until tender when pierced with a knife.
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Drain and cool under cold water. Rub off skins (they should slide off easily). Slice or quarter as desired.
2. Make the Brine:
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In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and spices.
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Bring to a boil, stirring to dissolve the sugar and salt.
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Remove from heat once it simmers for a few minutes.
3. Pack Jars:
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Sterilize 2 pint-sized jars (or use very clean jars if refrigerating only).
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Layer sliced beets and optional red onion in jars.
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Pour hot brine over the beets, ensuring they’re fully submerged.
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Tap jars to release air bubbles. Seal with lids.
4. Pickle Time:
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Let jars cool to room temperature, then refrigerate.
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Wait at least 24 hours, but flavor deepens over 2–3 days.
🧊 Storage
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Refrigerator: Up to 4–6 weeks
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Canning (optional): Use a water bath canner for shelf-stable storage.
📝 Notes
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You can adjust sugar levels if you prefer more tangy or less sweet.
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Add garlic cloves, mustard seeds, or dill for variations.
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Try using golden beets for a different color and milder flavor.