Ah, homemade pickled beets — tangy, sweet, earthy, and perfect for salads, sandwiches, or just snacking straight from the jar 🥄💜. Here’s a classic, easy recipe:
Homemade Pickled Beets
Ingredients
- 2 lbs fresh beets (about 6 medium)
- 1 cup white vinegar (or apple cider vinegar for a milder flavor)
- 1 cup water
- ½ cup sugar (adjust to taste)
- 1 tsp salt
- 4 whole cloves (optional)
- 1–2 cinnamon sticks (optional)
- 4–6 whole peppercorns (optional)
Instructions
1. Cook the beets
- Trim beet greens, leaving 1–2 inches of stem to reduce bleeding.
- Wash thoroughly.
- Boil in water for 30–45 minutes, or until tender (a fork slides in easily).
- Drain and rinse under cold water.
- Peel skins (they should slip off easily with your fingers or a paper towel).
- Slice or quarter beets as desired.
2. Make the pickling brine
- In a saucepan, combine vinegar, water, sugar, salt, and spices.
- Bring to a simmer, stirring until sugar dissolves.
3. Combine
- Place sliced beets in sterilized jars (or heatproof containers).
- Pour hot brine over beets, ensuring they’re fully submerged.
- Let cool to room temperature.
4. Chill & wait
- Cover jars and refrigerate at least 24 hours before eating (best after 2–3 days).
- Pickled beets last up to 2 weeks in the fridge.
Tips & Variations
- Spicy kick: add a slice of fresh ginger or a few red pepper flakes.
- Sweet style: increase sugar to ¾–1 cup for candy-sweet beets.
- Long-term storage: process jars in a water bath for 10 minutes to make them shelf-stable.
💡 Pro tip: Using small-medium beets keeps slices tender and prevents the pickling liquid from turning too dark.
If you want, I can also give you a quick 30-minute “oven-roasted pickled beets” version that’s ready faster but still tastes like traditional pickled beets.
Do you want that version too?
