Pickled beets are a timeless favorite – tangy, slightly sweet, and bursting with earthy beet flavor. They’re perfect as a side dish, salad topping, or even straight from the jar as a healthy snack. This old-fashioned recipe is simple, delicious, and keeps your beets fresh and flavorful for weeks.
Ingredients
- 2 ½ lbs fresh beets (about 6 medium)
- 2 cups white vinegar
- 1 cup granulated sugar
- 1 cup water
- 1 tsp salt
- ½ tsp whole cloves (optional, for warmth and spice)
- ½ tsp whole allspice (optional)
- 1 cinnamon stick (optional)
Instructions
- Cook the beets
- Trim beet greens, leaving about 1 inch of stem. Wash thoroughly.
- Place beets in a large pot, cover with water, and bring to a boil.
- Reduce heat and simmer until tender (about 30–40 minutes).
- Drain, cool slightly, then peel skins off easily by rubbing with your hands or a paper towel. Slice into rounds or wedges.
- Prepare the pickling brine
- In a saucepan, combine vinegar, sugar, water, and salt.
- Add cloves, allspice, and cinnamon stick if desired.
- Bring mixture to a boil, stirring until sugar dissolves.
- Pickle the beets
- Pack sliced beets into sterilized glass jars.
- Pour hot brine over the beets, covering completely.
- Seal jars tightly.
- Store
- Let cool to room temperature, then refrigerate.
- For best flavor, allow beets to sit at least 24–48 hours before enjoying.
Serving Ideas
- Serve alongside roasted meats or barbecue.
- Add to salads for a tangy kick.
- Slice and place on sandwiches or wraps.
- Enjoy as a healthy, flavorful snack straight from the jar.
Tips
- Use golden beets or candy-striped Chioggia beets for colorful variations.
- Adjust sugar to make your beets more sweet or tangy, depending on your taste.
- Properly sealed jars can be stored in the fridge for up to 6 weeks.
