Homemade Pickled Beets Recipe

Here’s a classic, tangy, and sweet recipe for Homemade Pickled Beets — perfect as a side dish, salad topper, or snack!

🍂🥄 Homemade Pickled Beets

Ingredients:

• 3–4 medium beets (about 1½ lbs), washed and trimmed

• 1 cup white vinegar (or apple cider vinegar)

• 1 cup water

• ½ to ¾ cup sugar (adjust to taste)

• 1 tsp salt

• Optional spices for extra flavor:

  • 1–2 cloves

  • 1 cinnamon stick

  • 1 tsp allspice berries

  • 1 bay leaf

Instructions:

1. Cook the beets:

   • Place beets in a large pot and cover with water. Bring to a boil and simmer until tender (about 30–40 minutes).

   • Drain and let cool enough to handle. Peel the skins off (they should rub off easily). Slice beets into rounds or wedges.

2. Make the pickling brine:

   • In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a simmer, stirring until sugar dissolves.

3. Pack the beets:

   • Place sliced beets into sterilized jars or containers.

4. Add the brine:

   • Pour hot brine over the beets, making sure they’re fully covered.

5. Cool and refrigerate:

   • Let the jars cool to room temperature, then seal and refrigerate.

   • For best flavor, let sit for at least 24 hours before eating. They’ll keep refrigerated for up to 2–3 weeks.

Tips:

• Add sliced onions or garlic cloves for extra zing.

• Use red wine vinegar for a different flavor profile.

• Great on salads, sandwiches, or as a side with roasted meats.

Want a quick-pickle method or to can them for shelf storage? I can help with that too!