Here’s a simple and classic Pickled Beets recipe—sweet, tangy, and perfect as a side or salad topping 🥗
Pickled Beets
Ingredients (makes about 4 cups)
- 2 lbs fresh beets
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- ¾ cup granulated sugar
- 1 tsp salt
- 1 cinnamon stick (optional)
- 3–4 whole cloves (optional)
- 1–2 slices fresh ginger (optional, for extra zing)
Instructions
- Cook beets
- Wash and trim beets, leaving 1 inch of stems if desired.
- Boil in a large pot of water until tender, about 30–40 minutes.
- Drain, cool, and peel skins (they should slip off easily).
- Slice beets into ¼-inch thick rounds or cubes.
- Make pickling liquid
- In a small saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Bring to a boil, stirring until sugar dissolves.
- Combine & jar
- Place sliced beets in a clean jar or container.
- Pour hot pickling liquid over beets, making sure they are fully submerged.
- Cool & refrigerate
- Let cool to room temperature, then cover and refrigerate.
- Beets are ready to eat in at least 24 hours; flavor improves after a few days.
Tips & Variations
- Sweet & spicy: Add a small sliced chili pepper to the jar.
- Quick version: Use pre-cooked or canned beets to skip boiling.
- Storage: Keep in the refrigerator up to 3–4 weeks.
- Flavor boost: Add a few slices of orange peel or a dash of allspice.
If you want, I can also give a hot-water bath canned version so the pickled beets last for months on the shelf.
Do you want that version?
