Here’s a simple, classic Homemade Pickled Beets recipe—sweet, tangy, and great for the fridge or canning.
🫙 Homemade Pickled Beets
Ingredients
- 2 pounds fresh beets (about 6–8 medium)
- 1 cup white vinegar (5% acidity)
- ½ cup sugar
- ½ cup water
- 1½ teaspoons salt
- ½ teaspoon whole cloves (optional)
- ½ teaspoon whole allspice (optional)
- 1 cinnamon stick (optional)
Instructions
1. Cook the Beets
- Trim beet tops, leaving about 1 inch of stem.
- Place beets in a pot, cover with water, and bring to a boil.
- Simmer 30–45 minutes, until fork-tender.
- Drain, cool slightly, then rub off skins.
- Slice or quarter as desired.
2. Make the Pickling Brine
- In a saucepan, combine vinegar, sugar, water, salt, and spices.
- Bring to a boil, stirring until sugar dissolves.
- Simmer 5 minutes.
3. Pickle
- Pack beets into clean jars.
- Pour hot brine over beets, covering them completely.
- Let cool, then seal and refrigerate.
🕒 Storage
- Refrigerator: Ready in 24 hours, best after 3–5 days
- Keeps up to 3–4 weeks refrigerated
🌟 Variations
- Less sweet: Reduce sugar to ⅓ cup
- Extra tangy: Use apple cider vinegar
- Spicy: Add a few peppercorns or red chili flakes
- Onion addition: Add thinly sliced red onion to jars
If you’d like, I can also share a canning-safe version, no-sugar recipe, or old-fashioned grandma-style pickled beets.
