Here’s a simple guide for making Pickled Beets—tangy, sweet, and perfect as a side or salad topping ❤️
🥄 Pickled Beets
🧾 Ingredients
- 2 pounds fresh beets
- 1 cup apple cider vinegar (or white vinegar)
- ½ cup water
- ½ cup sugar
- 1 tsp salt
- Optional spices: ½ tsp cloves, ½ tsp allspice, 1–2 bay leaves
👩🍳 Instructions
- Cook the beets
- Wash and trim beets
- Boil in water until tender (20–30 minutes, depending on size)
- Drain, cool slightly, and peel skins
- Slice the beets
- Cut into wedges or thin slices
- Prepare pickling liquid
- In a saucepan, combine vinegar, water, sugar, salt, and optional spices
- Bring to a boil until sugar dissolves
- Combine and jar
- Place beet slices into clean jars
- Pour hot pickling liquid over beets, covering completely
- Cool and refrigerate
- Let cool to room temperature, then refrigerate
- Best flavor develops after 24–48 hours
🔥 Tips
- Use medium-sized beets for even cooking
- Experiment with spices: cinnamon sticks, ginger, or peppercorns add depth
- Keeps up to 2–3 weeks in the fridge
If you want, I can give you a sweet-and-spicy version of pickled beets that tastes like a gourmet deli style.
Do you want me to do that?
