❤️ Pickled Beets (Sweet & Tangy Jarred Beets) 🫙✨
These jewel-red pickled beets are tender, glossy, sweet-tangy, and perfect for salads, sandwiches, or as a side dish. Just like classic homemade fridge pickles!
🛒 Ingredients
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4–5 medium fresh beets ❤️
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1 cup (240 ml) water
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1 cup (240 ml) white vinegar
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½–¾ cup (100–150 g) sugar (adjust to taste)
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½ tsp salt
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½ tsp whole black peppercorns
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2–3 whole cloves (optional)
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1 small bay leaf (optional)
👩🍳 Instructions
1️⃣ Cook the Beets
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Wash beets well (do not peel yet).
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Boil in water for 30–45 minutes until fork-tender.
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Drain and cool slightly.
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Rub off skins easily with your fingers or a paper towel.
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Slice or cut into chunks.
2️⃣ Make the Pickling Brine
In a saucepan, combine:
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Water
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Vinegar
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Sugar
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Salt
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Spices
Bring to a boil, stirring until sugar dissolves.
3️⃣ Pack the Jar
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Place sliced beets into a clean glass jar 🫙
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Pour hot brine over beets until fully covered
4️⃣ Cool & Chill
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Let cool to room temperature
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Cover and refrigerate at least 12–24 hours (flavor improves after 2–3 days) ❄️
🌟 Q & A
❓ Do I have to peel the beets?
👉 Yes. After boiling, the skins slide off easily and improve texture.
❓ How long do pickled beets last?
👉 In the fridge: up to 3–4 weeks (use clean utensils each time).
❓ Can I reduce the sugar?
👉 Yes 😊 Use ¼–½ cup for a more tangy, less sweet version.
❓ Can I use canned beets?
👉 Yes. Skip boiling and go straight to making the brine.
❓ Why are my beets soft or mushy?
👉 They were overcooked. Cook just until fork-tender.