Homemade Pickled Beets Recipe

Here’s a classic Homemade Pickled Beets recipe—sweet, tangy, and perfect for salads, sandwiches, or as a snack 🍠🥣

Homemade Pickled Beets

Ingredients

• 2 lbs fresh beets

• 1 cup white vinegar (or apple cider vinegar)

• 1 cup water

• ¾ cup sugar

• 1 teaspoon salt

• 1–2 cinnamon sticks (optional)

• 3–4 whole cloves (optional)

• 1–2 allspice berries (optional)

Instructions

1. Prepare the Beets

1. Wash beets thoroughly.

2. Trim stems and roots. Leave skin on.

3. Boil beets in a pot of water 30–40 minutes, until tender (fork can pierce easily).

4. Drain and let cool slightly.

5. Peel skins off (they slip right off once cooled).

6. Slice into ½-inch rounds or cubes.

2. Make the Pickling Brine

1. In a saucepan, combine vinegar, water, sugar, salt, and optional spices.

2. Bring to a boil, stirring until sugar dissolves.

3. Let simmer 2–3 minutes to blend flavors.

3. Pickle the Beets

1. Place beet slices in sterilized jars.

2. Pour hot brine over beets, making sure they’re fully submerged.

3. Let cool to room temperature, then cover and refrigerate.

4. Wait & Enjoy

• Beets taste best after at least 24 hours, but flavor improves after 3–5 days.

• Stored in the fridge, pickled beets last 2–3 weeks.

Tips

• Add sliced onions or ginger for extra flavor

• Use honey instead of sugar for a natural sweetness

• For long-term storage, follow proper canning procedures