Homemade Pickled Beets

Here’s a simple and delicious recipe for Homemade Pickled Beets — a perfect balance of sweet, tangy, and earthy. Great as a side, in salads, or as a snack straight from the jar!


🥄 Homemade Pickled Beets Recipe

INGREDIENTS:

For the beets:

  • 2 pounds (900g) fresh beets (about 4–6 medium)
  • Water, for boiling
  • Pinch of salt

For the pickling brine:

  • 1 cup apple cider vinegar (or white vinegar)
  • 1 cup water
  • ½ cup granulated sugar (adjust to taste)
  • 1½ tsp salt
  • ½ tsp black peppercorns
  • ½ tsp mustard seeds
  • ½ tsp coriander seeds (optional)
  • 2–3 whole cloves (optional, for warmth)
  • 1 small cinnamon stick (optional)

🔪 Instructions:

1. PREPARE THE BEETS:

  1. Wash the beets thoroughly. Do not peel — just trim the leaves, leaving 1 inch of stem to prevent bleeding.
  2. Place beets in a large pot and cover with water. Add a pinch of salt.
  3. Bring to a boil, then reduce to a simmer. Cook until fork-tender (30–45 minutes depending on size).
  4. Drain and let cool slightly. Rub off skins using your hands or a paper towel. Trim ends.
  5. Slice, dice, or wedge the beets to your liking.

2. MAKE THE PICKLING BRINE:

  1. In a saucepan, combine vinegar, water, sugar, salt, and spices.
  2. Bring to a boil, then simmer for 2–3 minutes until sugar and salt dissolve.
  3. Remove from heat.

3. JAR THE BEETS:

  1. Pack the sliced beets into sterilized jars (pint-sized or quart jars work well).
  2. Pour the hot brine over the beets, leaving ½ inch of headspace.
  3. Tap jars gently or use a clean utensil to remove air bubbles.
  4. Wipe rims, seal with lids.

❄️ Storage:

  • Quick pickles: Let cool, then refrigerate. Flavor improves after 24–48 hours. Lasts 3–4 weeks in the fridge.
  • For canning (optional): Process jars in a boiling water bath for 30 minutes to seal. Let cool. Store in a cool, dark place for up to 12 months.

✅ Tips:

  • Golden beets work too, but the brine color will be lighter.
  • Add sliced onions or hard-boiled eggs to the jar for variation.
  • Reduce sugar if you prefer a more tangy pickle.

Would you like a spicy variation or small-batch version next?

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