Homemade Pickled Beets are a classic, tangy, and slightly sweet addition to salads, sandwiches, or as a side dish. Easy to make and packed with flavor, these pickled beets can be stored for weeks and enjoyed anytime.
🕒 Prep & Cook Time
- Prep: 10 minutes
- Cook: 25–30 minutes
- Total: 35–40 minutes
🍳 Equipment Needed
- Medium saucepan
- Glass jars with lids (for storage)
- Knife and cutting board
- Spoon
- Measuring cups and spoons
🥄 Ingredients (Makes ~4 cups)
- 2 lbs fresh beets
- 1 cup apple cider vinegar (or white vinegar)
- 1 cup water
- ½ cup sugar
- 1 tsp salt
- 1 cinnamon stick (optional)
- 3–4 whole cloves (optional)
- ½ tsp black peppercorns (optional)
👩🍳 Instructions
Step 1 – Cook the Beets
- Wash beets thoroughly. Trim tops and roots.
- Place in a pot of water and boil for 25–30 minutes until tender.
- Drain, let cool, then peel off the skins (they should slip off easily).
- Slice beets into rounds or wedges, as desired.
Step 2 – Prepare Pickling Brine
- In a medium saucepan, combine vinegar, water, sugar, and salt.
- Add optional spices: cinnamon stick, cloves, and peppercorns.
- Bring to a boil, stirring until sugar dissolves.
Step 3 – Pickle the Beets
- Place sliced beets in clean glass jars.
- Pour hot pickling brine over the beets, ensuring they’re fully submerged.
- Seal jars with lids. Let cool to room temperature.
Step 4 – Refrigerate & Marinate
- Refrigerate for at least 24 hours before serving to allow flavors to develop.
- Pickled beets will keep in the refrigerator for 2–3 weeks.
💡 Tips & Variations
- Sweet & Tangy: Adjust sugar or vinegar to taste.
- Spiced: Add star anise, bay leaf, or ginger for extra flavor.
- Long-Term Storage: For longer storage, process jars in a water bath canner.
- Serving Ideas: Add to salads, sandwiches, cheese platters, or eat as a snack.
Nutrition (per ½ cup serving)
- Calories: ~60
- Protein: 1g
- Fat: 0g
- Carbs: 15g
- Sugar: 12g
