Here’s a simple, classic, and delicious Homemade Pickled Beets recipe — sweet, tangy, and perfect for salads, snacking, or serving with meals! 🌱❤️
❤️ Homemade Pickled Beets
Ingredients
For the beets:
- 3–4 medium beets
- Water for boiling
- 1 tsp salt
Pickling brine:
- 1 cup vinegar (white vinegar or apple cider vinegar)
- 1 cup water
- ½–¾ cup sugar (adjust to taste)
- 1 tsp salt
- ½ tsp black peppercorns
- 2–3 cloves (optional, for warmth)
- 1 small cinnamon stick (optional)
- 1–2 garlic cloves, smashed (optional)
Instructions
1. Cook the beets
- Rinse beets well and trim the tops.
- Place in a pot and cover with water; add 1 tsp salt.
- Bring to a boil, reduce heat, and simmer 35–45 minutes or until fork-tender.
- Drain and cool until you can handle them.
- Slip off the skins (they peel easily once cooked).
- Slice into rounds or wedges.
2. Make the pickling brine
- In a saucepan, combine:
vinegar, water, sugar, salt, peppercorns, and optional spices. - Bring to a boil, then simmer 2–3 minutes until sugar dissolves.
3. Jar the beets
- Place sliced beets into a clean jar.
- Pour hot brine over the beets until fully covered.
- Let cool to room temperature.
4. Refrigerate
- Seal the jar and refrigerate at least 24 hours for the best flavor.
- They taste even better after 2–3 days!
Storage
- Lasts 3–4 weeks in the refrigerator.
- For long-term canning, you’ll need a proper water-bath canning method—just let me know if you want that version!
💡 Variations
- Spicy: Add red pepper flakes or a sliced jalapeño.
- Herby: Add dill or bay leaf.
- No-sugar / low sugar: Replace sugar with honey, maple syrup, or a smaller amount of sugar.
