Here’s a classic way to make pickled beets—sweet, tangy, and perfect as a side, salad topping, or snack. 🥗
Ingredients
- 4–5 medium beets, scrubbed and trimmed
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 1 cup sugar
- 1 tsp salt
- Optional spices: 3–4 whole cloves, 1–2 bay leaves, 1 tsp allspice
Instructions
1. Cook the Beets
- Place beets in a pot and cover with water.
- Boil or simmer 30–40 minutes until tender (pierce easily with a fork).
- Drain and let cool slightly, then peel the skins (they slip off easily when rubbed).
2. Slice or Cube
- Cut the cooked beets into slices or cubes, depending on your preference.
3. Make the Pickling Brine
- In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Bring to a boil, then simmer for 2–3 minutes until sugar dissolves.
4. Combine
- Place beet slices in a sterilized jar or container.
- Pour the hot brine over the beets, covering them completely.
5. Cool and Store
- Let the jar cool to room temperature, then seal and refrigerate.
- Beets are best after 24–48 hours in the fridge for full flavor.
Tips for Perfect Pickled Beets
- Adjust sweetness: add more or less sugar to taste.
- Add aromatics: ginger, mustard seeds, or peppercorns for extra flavor.
- Can last up to 2–3 weeks in the refrigerator.
I can also share:
- Quick 30-minute pickled beets recipe
- Spicy pickled beets with jalapeños
- Pickled beets without boiling (oven-roasted method)
Do you want the quick 30-minute version?
