Pickled Beets

Sweet, tangy, and beautifully vibrant, these homemade pickled beets are an easy way to turn tender roasted or boiled beets into a flavorful side dish. They are delicious in salads, sandwiches, grain bowls, or served alongside grilled meats.

Ingredients

• 4 medium fresh beets
• 1 cup apple cider vinegar
• 1 cup water
• 2 tablespoons honey or sugar
• 1 teaspoon salt
• ½ teaspoon black peppercorns
• ½ teaspoon mustard seeds
• 2 cloves garlic, lightly crushed
• ½ small red onion, thinly sliced
• 1 bay leaf

Instructions

1. Wash the beets well and trim the tops and roots.
2. Place the beets in a pot, cover with water, and simmer until they are fork-tender.
3. Drain and allow them to cool enough to handle. Peel the skins off and slice the beets into rounds or wedges.
4. In a saucepan, combine the vinegar, water, honey or sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf.
5. Bring the mixture to a gentle simmer and stir until the salt and sweetener dissolve.
6. Pack the sliced beets and red onion into a clean glass jar.
7. Pour the warm pickling liquid over the beets, making sure they are completely covered.
8. Let the jar cool to room temperature, then cover and refrigerate.
9. For the best flavor, allow the beets to pickle for at least 24 hours before serving.

Q&A

How long do pickled beets last?
Keep them refrigerated and use a clean utensil each time. For a refrigerator pickle, they are best enjoyed within a few weeks.

Can I make them without sugar?
Yes. You can leave out the honey or sugar for a sharper, more savory pickle.

Can I add onions?
Absolutely. Thinly sliced red onion adds extra crunch and flavor.

What can I serve with pickled beets?
They are excellent with salads, feta cheese, eggs, roasted chicken, grilled fish, sandwiches, and grain bowls.

Do I have to use apple cider vinegar?
No. White vinegar or red wine vinegar can also be used, though the flavor will be slightly different.