Here’s a simple, classic pickled beetroot recipe that keeps your beets sweet, tangy, and vibrant.
Ingredients
- 1 kg (about 2 lbs) fresh beets
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 1/2 cup sugar (adjust to taste)
- 1 tsp salt
- 1 cinnamon stick (optional)
- 3–4 cloves (optional)
- 2–3 bay leaves (optional)
Instructions
- Cook the beets
- Wash the beets thoroughly.
- Boil in water for 30–40 minutes until tender (or roast at 200°C / 400°F for about 45 minutes wrapped in foil).
- Once cooled, peel and slice into wedges, rounds, or cubes.
- Prepare the pickling liquid
- In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Heat gently until the sugar and salt dissolve. Do not boil too vigorously.
- Pickle the beets
- Place the beet slices into sterilized jars.
- Pour the warm pickling liquid over the beets, making sure they’re fully submerged.
- Seal the jars while warm.
- Marinate
- Let the pickled beets sit at room temperature until cooled, then refrigerate.
- They taste best after at least 24–48 hours and will keep in the fridge for up to 2–3 weeks.
✅ Tips:
- Add thinly sliced onion or garlic to the jar for extra flavor.
- For a more tangy flavor, increase the vinegar slightly.
- For a sweeter variation, add a little more sugar or a splash of orange juice.
If you like, I can also give you a quick refrigerator version that’s ready to eat in just a few hours instead of waiting days.
Do you want that quick version?
