Here’s a classic Pickled Beets recipe—simple, tangy, and perfect as a side, salad topper, or snack:
Pickled Beets
Ingredients
- 2 lbs (900 g) fresh beets
- 1 cup white vinegar (or apple cider vinegar for milder flavor)
- 1 cup water
- 3/4 cup sugar
- 1 teaspoon salt
Optional spices (traditional & flavorful):
- 1 cinnamon stick
- 4–6 whole cloves
- 1 teaspoon whole peppercorns
- 1 bay leaf
Instructions
- Cook the beets
- Trim beet stems, leaving about 1 inch attached.
- Boil beets in salted water until tender when pierced with a knife (30–45 minutes, depending on size).
- Drain and let cool slightly, then peel (skins should slip off easily).
- Slice or cut into wedges.
- Make the pickling brine
- In a saucepan, combine vinegar, water, sugar, salt, and spices.
- Bring to a boil, stirring until sugar dissolves.
- Reduce heat and simmer 5 minutes.
- Pickle the beets
- Place beets in clean jars or a heatproof container.
- Pour hot brine over beets until fully covered.
- Let cool to room temperature.
- Chill & serve
- Cover and refrigerate at least 24 hours before serving for best flavor.
Storage
- Refrigerator pickled beets keep well for 2–3 weeks.
Tips & Variations
- Add thin-sliced onions for classic deli-style pickled beets.
- Swap sugar for honey or maple syrup for a deeper sweetness.
- Add orange peel for a bright citrus note.
- For a savory version, reduce sugar and add garlic.
If you’d like, I can also share a quick no-cook refrigerator method or a traditional canned version for long-term storage.
