Homemade Pickled Beets Recipe
Introduction
Pickled beets are one of those old-fashioned, timeless recipes that never go out of style. They are sweet, tangy, and bursting with flavor, making them a versatile side dish or snack. You can add them to salads, serve them alongside roasted meats, layer them on sandwiches, or simply enjoy them straight from the jar.
The best part? Making pickled beets at home is surprisingly easy, requires only a handful of ingredients, and gives you complete control over the sweetness and flavor. In this recipe, you’ll learn step-by-step how to prepare, cook, and pickle beets, along with useful tips for storing and customizing your jars.
Ingredients
6 medium beets (washed and trimmed)
1 cup white vinegar
1 cup water
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves (optional)
1/2 teaspoon whole black peppercorns (optional)
1 cinnamon stick (optional)
Instructions
Step 1: Cook the Beets
Place the beets in a large pot and cover with water.
Bring to a boil, then reduce the heat and simmer until the beets are fork-tender (about 35–45 minutes depending on their size).
Drain and let them cool slightly. Once cool enough to handle, peel off the thin skins — they should slip off easily with your fingers.
Step 2: Slice or Cube
Cut the cooked beets into slices, wedges, or cubes. Choose the shape based on how you plan to serve them (slices are great for salads, cubes work well as a snack).
Step 3: Make the Pickling Brine
In a medium saucepan, combine the vinegar, water, sugar, and salt.
Add optional spices: ground cloves, peppercorns, and cinnamon stick for extra flavor.
Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve.
Step 4: Fill the Jars
Place the beet slices into clean, sterilized glass jars.
Pour the hot brine over the beets, making sure they are fully covered.
Seal the jars tightly with lids and allow them to cool to room temperature.
Step 5: Store
Refrigerate the jars for at least 24 hours before eating to allow the flavors to fully develop.
Pickled beets will last up to 2–3 months in the refrigerator.
Tips for Perfect Pickled Beets
Choose medium-sized beets – they’re easier to cook and peel.
Adjust the sugar – if you prefer less sweetness, reduce to 1/3 cup; for a sweeter version, increase to 3/4 cup.
Try adding onion – thinly sliced onions layered with the beets add depth and a slightly sharp flavor.
Sterilize your jars – always use clean, sterilized jars to keep your pickles safe and fresh.
Health Benefits of Beets
Rich in nutrients: Beets are packed with iron, potassium, folate, and vitamin C.
Supports digestion: High in fiber, they promote a healthy digestive system.
Boosts energy: Naturally occurring nitrates may improve blood flow and stamina.
Low in calories: A guilt-free snack that satisfies cravings without adding extra weight.
Serving Ideas
Add pickled beets to green salads with goat cheese and walnuts.
Serve alongside grilled chicken, steak, or pork for a sweet-tangy balance.
Use in a sandwich or burger for extra flavor and crunch.
Enjoy them as a quick snack straight from the jar.
Place them on a cheese board for a colorful, tangy touch.
Conclusion
Making homemade pickled beets is simple, rewarding, and much tastier than anything you can buy in a store. With just a few basic ingredients, you’ll have jars of vibrant, flavorful beets ready to enjoy in salads, snacks, or as a side dish. Once you try this recipe, you’ll always want to keep a jar in your fridge!