Here’s a simple, classic pickled beets recipe you can make at home:
🥣 Ingredients
- 4–5 medium beets, peeled and sliced (about 1/4 inch thick)
- 1 cup apple cider vinegar (or white vinegar)
- 1/2 cup water
- 1/2 cup sugar (optional, or substitute with honey/maple for natural sweetness)
- 1 tsp salt
- 1/2 tsp black peppercorns
- 1/2 tsp whole cloves or 1–2 bay leaves (optional for spice)
🍲 Instructions
- Cook the beets
- Place peeled beets in a pot, cover with water, and boil until tender (about 20–30 minutes).
- Drain and let cool slightly.
- Prepare pickling liquid
- In a small pot, combine vinegar, water, sugar, salt, and spices.
- Bring to a boil, stirring until sugar and salt dissolve.
- Combine
- Place beet slices in a clean jar.
- Pour hot pickling liquid over the beets, making sure they’re fully covered.
- Cool and store
- Let the jar cool to room temperature, then refrigerate.
- Best flavor develops after 24–48 hours. Keeps in the fridge for 2–3 weeks.
🌟 Tips
- For spicy pickled beets, add a small chili pepper or red pepper flakes.
- Sliced onions or garlic cloves add extra flavor.
- Use small jars for gifts or sharing—they look beautiful!
If you like, I can also give a quick refrigerator version that’s ready in just a few hours instead of days. Do you want me to?
