Homemade Pickled Beets

This recipe produces beets that are sweet, tangy, and packed with flavor. They are a versatile addition to your pantry, perfect for topping salads, serving as a side snack, or eating straight from the jar!

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: 1 hour (plus chilling)

• Servings: Makes approx. 2 pint jars

Ingredients

• 6 medium beets (washed and trimmed)

• 1 cup white vinegar

• 1 cup water

• 1/2 cup granulated sugar

• 1/2 teaspoon salt

• 1/4 teaspoon ground cloves (optional)

• 1/2 teaspoon whole black peppercorns (optional)

• 1 cinnamon stick (optional)

Instructions

1. Cook the Beets: Place the trimmed beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30–45 minutes until tender (a fork should easily pierce them).

2. Peel and Slice: Drain the beets and run them under cold water. The skins should slip right off with a bit of pressure. Slice the peeled beets into 1/4-inch thick rounds or wedges.

3. Prepare the Brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, and any optional spices (cloves, peppercorns, cinnamon stick). Bring to a boil, stirring until the sugar and salt are fully dissolved.

4. Jar the Beets: Pack the sliced beets into clean glass jars. Pour the hot brine over the beets, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.

5. Seal and Chill: Fasten the lids tightly. Let the jars cool to room temperature, then store them in the refrigerator. For the best flavor, let them marinate for at least 24 hours before serving.

❓ Related Content & FAQs

Why use optional spices?

The optional spices like cinnamon and cloves add a warm, aromatic depth to the brine that complements the natural earthiness of the beets. If you prefer a “pure” vinegar tang, you can omit them.

How long do they last?

When kept in the refrigerator in an airtight jar, these pickled beets will stay fresh and delicious for up to 2–3 weeks. For longer shelf-life (up to a year), you would need to process the jars in a boiling water bath canner.

Ways to Use Pickled Beets

• Salads: They pair exceptionally well with goat cheese, arugula, and walnuts.

• Charcuterie: Add them to a holiday grazing board for a pop of color and acid to cut through rich cheeses.

• Sandwiches: Use thin slices in a turkey or veggie wrap for extra crunch and tang.