Homemade Pickled Beets Recipe

Here’s a simple and tasty homemade pickled beets recipe you can make at home:

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Ingredients

• 2 pounds fresh beets (about 6 medium)

• 1 cup white vinegar (or apple cider vinegar for a milder flavor)

• 1 cup water

• 1/2 cup sugar (adjust to taste)

• 1 teaspoon salt

• 1 cinnamon stick (optional)

• 4–5 whole cloves (optional)

• 1 small onion, thinly sliced (optional)

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Instructions

1. Prepare the Beets

   • Wash beets thoroughly.

   • Boil in a large pot of water for 30–45 minutes until tender (test with a fork).

   • Drain and let cool slightly.

   • Peel the skins off (they should slip off easily) and slice into rounds or wedges.

2. Make the Pickling Brine

   • In a medium saucepan, combine vinegar, water, sugar, salt, cinnamon stick, and cloves.

   • Bring to a boil, stirring to dissolve sugar and salt.

3. Pack the Jars

   • Place sliced beets (and onions, if using) into sterilized jars.

   • Pour hot brine over the beets, leaving about 1/2 inch of headspace.

4. Seal and Cool

   • Let jars cool to room temperature.

   • Seal with lids and refrigerate.

5. Marinate

   • Allow pickled beets to sit for at least 24–48 hours before eating for best flavor.

   • They can last in the fridge for up to 2–3 weeks.

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Tips:

• For a sweeter flavor, increase sugar to 3/4 cup.

• Add a splash of orange juice or a few peppercorns for a unique twist.

• Pickled beets are great as a side dish, in salads, or on sandwiches.

If you want, I can also give a quick 15-minute version that keeps beets firm and bright without long boiling. Do you want me to do that?