Ah, pickled beets ❤️ — sweet, tangy, earthy, and super versatile! Perfect as a side, salad topping, or snack. Here’s a classic, easy recipe that keeps the beets bright and flavorful.
Pickled Beets Recipe
Ingredients
- 2 lbs fresh beets
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- ¾ cup sugar
- 1 tsp salt
- 1 cinnamon stick (optional)
- 4–5 whole cloves (optional)
- ½ tsp black peppercorns (optional)
Instructions
1. Prepare the beets
- Wash the beets thoroughly.
- Boil in water until tender (30–45 minutes, depending on size).
- Let cool slightly, then peel (skins slip off easily) and slice into rounds or wedges.
2. Make the pickling liquid
- In a saucepan, combine vinegar, water, sugar, and salt.
- Add cinnamon, cloves, and peppercorns if using.
- Bring to a boil, stirring until sugar dissolves.
3. Pack the beets
- Place the sliced beets into sterilized jars.
- Pour the hot pickling liquid over the beets, leaving ~½ inch of headspace.
4. Seal and cool
- Let jars cool to room temperature.
- Seal with lids and refrigerate.
5. Let them marinate
- For best flavor, let pickled beets sit at least 24 hours before eating.
- They get sweeter and tangier after 3–5 days.
Tips
- Use small-medium beets for tender slices.
- Add thinly sliced onions for extra zing.
- Keeps in the fridge up to 2–3 weeks.
- Can be canned in a water bath for long-term storage if desired.
If you want, I can give you a quick 15-minute “refrigerator-style” pickled beets recipe that’s bright, tangy, and ready to eat the same day — no long marinating required.
Do you want me to do that?
