🥒 Homemade Pickled Beets
🍽️ Makes: About 4 cups
⏱️ Time: 1 hour prep + cooling + refrigeration time (best after 24 hours)
🛒 Ingredients:
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2 lbs fresh beets (about 6 medium beets)
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1 ½ cups apple cider vinegar (or white vinegar)
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1 cup water
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1 cup granulated sugar
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1 tsp salt
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1 cinnamon stick (optional)
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3-4 whole cloves (optional)
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1-2 star anise (optional for extra flavor)
👩🍳 Instructions:
1. Cook the beets:
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Trim beet greens, leaving about 1 inch of stem.
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Wash beets well, place in a large pot, cover with water, and boil until tender when pierced with a fork (about 40-50 minutes).
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Drain and let cool slightly.
2. Peel and slice:
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Once cool enough to handle, peel the beets by rubbing the skins off with your hands or a paper towel.
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Slice beets into ¼-inch thick rounds or cubes, as you prefer.
3. Make the pickling brine:
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In a saucepan, combine vinegar, water, sugar, salt, and spices (if using).
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Bring to a boil, stirring until sugar and salt dissolve.
4. Jar the beets:
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Place sliced beets into clean sterilized jars.
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Pour hot brine over beets, leaving about ½ inch headspace.
5. Seal and cool:
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Seal jars with lids and let cool to room temperature.
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Refrigerate for at least 24 hours before eating — the flavor improves over several days.
💡 Tips:
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For a spicy kick, add a few peppercorns or a sliced jalapeño to the jars.
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These pickled beets keep well refrigerated for up to 3 weeks.
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Great served cold in salads, alongside cheese plates, or with grilled meats.
Want recipes using pickled beets or a quick beet salad? Just say!
