Homemade Pickled Beets Recipe

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Homemade pickled beets are a classic kitchen staple—earthy, sweet, and tangy with a beautiful ruby color. They’re perfect for adding a pop of flavor to salads, sandwiches, cheese boards, or simply enjoying straight from the jar. This easy recipe lets you control the sweetness, acidity, and seasoning, creating a pickle that’s fresh, vibrant, and free from unnecessary additives.

Ingredients

• 2 lbs fresh beets
• 1 1/2 cups white vinegar
• 1 cup water
• 1 cup granulated sugar
• 1 tsp salt
• 1/2 tsp whole black peppercorns
• 4 whole cloves (optional, for warm spice flavor)
• 1 cinnamon stick (optional)

Method

1. Prepare the Beets:
   
   • Trim beet tops, leaving about 1 inch of stem to prevent bleeding.
   • Wash thoroughly to remove dirt.
2. Cook the Beets:
   
   • Place beets in a large pot, cover with water, and bring to a boil.
   • Reduce heat and simmer for 30–40 minutes, or until fork-tender.
   • Drain and let cool until they can be handled.
   • Slip off skins by rubbing gently with your hands or a paper towel.
3. Slice or Quarter:
   
   • Slice into rounds or cut into wedges, depending on preference.
4. Prepare the Brine:
   
   • In a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon stick.
   • Bring to a boil, stirring until sugar dissolves.
5. Pickle the Beets:
   
   • Place beets into sterilized glass jars.
   • Pour hot brine over beets, leaving about 1/2 inch of headspace.
   • Seal jars with lids.
6. Cool & Store:
   
   • Let jars cool at room temperature before refrigerating.

Storage

• For quick pickles: Store in the refrigerator for up to 6 weeks; allow at least 24 hours before eating for best flavor.
• For canning: Process sealed jars in a boiling water bath for 30 minutes; store in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 2–3 weeks.