Here’s a classic, easy recipe for Pickled Beets—sweet, tangy, and perfect as a side dish or salad topper.
🥄 Pickled Beets Recipe
Ingredients:
4–5 medium beets (about 1 lb)
1 cup white vinegar (or apple cider vinegar for a milder flavor)
½ cup water
½ cup sugar (adjust to taste)
½ teaspoon salt
Optional spices:
2 cloves
1 bay leaf
½ teaspoon mustard seeds
¼ teaspoon ground cinnamon
Instructions:
Cook the Beets:
Trim the stems and roots, but don’t peel yet.
Boil or roast the beets until tender (about 30–40 minutes).
Let cool, then rub off the skins and slice or cube the beets.
Make the Pickling Brine:
In a saucepan, combine vinegar, water, sugar, salt, and spices.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Pickle the Beets:
Pack the cooked beets into sterilized jars.
Pour the hot brine over the beets, covering them completely.
Seal jars with lids.
Chill & Store:
Let cool to room temperature, then refrigerate.
For best flavor, let sit at least 24 hours before eating.
Storage:
Keeps in the fridge for 3–4 weeks.
For long-term storage, you can process jars in a water bath canner (ask if you want instructions).
Would you like a version with less sugar, or more savory spice?