Homemade Pickled Beets
Sweet, tangy, and bursting with flavor — perfect for salads, snacks, or simply enjoyed straight from the jar!
Ingredients:
6 medium beets, washed and trimmed
1 cup white vinegar
1 cup water
½ cup granulated sugar
½ teaspoon salt
¼ teaspoon ground cloves (optional)
½ teaspoon whole black peppercorns (optional)
1 cinnamon stick (optional)
Directions:
1. Cook the beets: Place the beets in a large pot, cover with water, and bring to a boil. Cook until tender, about 30–40 minutes. Drain and allow to cool.
2. Peel and slice: Once cooled, remove the skins (they should slip off easily). Slice the beets into rounds or wedges.
3. Make the brine: In a saucepan, combine vinegar, water, sugar, salt, and any optional spices. Bring to a boil, stirring until the sugar fully dissolves.
4. Fill the jars: Pack the sliced beets into sterilized jars, then pour the hot brine over them, leaving about ½ inch of headspace at the top.
5. Seal and store: Close the jars tightly. Let them cool to room temperature, then refrigerate for at least 24 hours before serving.
Storage: Keeps well in the refrigerator for up to 4–6 weeks — and the flavor only gets better with time!
