Here’s a simple and classic pickled beets recipe you can make at home:
Ingredients
- 2 pounds of fresh beets (about 6–8 medium)
- 1 cup white vinegar (or apple cider vinegar for a milder taste)
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Optional spices: 2–3 whole cloves, 1 cinnamon stick, or 1/2 teaspoon allspice
Instructions
- Cook the beets
- Wash the beets and trim the stems and roots.
- Boil in water until tender (about 30–40 minutes depending on size), or roast at 400°F (200°C) for 45–60 minutes.
- Let cool, then peel and slice into wedges or rounds.
- Prepare the pickling brine
- In a small saucepan, combine vinegar, sugar, salt, and optional spices.
- Bring to a boil, then reduce heat and simmer for 2–3 minutes.
- Combine beets and brine
- Place sliced beets in sterilized jars.
- Pour hot brine over the beets, making sure they’re fully submerged.
- Seal and store
- Let the jars cool to room temperature, then cover and refrigerate.
- Pickled beets taste best after at least 24 hours in the fridge. They’ll keep for up to 3–4 weeks.
💡 Tip: Add a few sliced onions or a bay leaf for extra flavor.
If you want, I can also give a faster “quick-pickle” version that’s ready in just a few hours.
Do you want me to do that?
