Pickled Beets

Sweet, tangy, and perfect as a side or salad topping.

Pickled Beets

Ingredients

• 4–5 medium beets

• 1 cup white vinegar (or apple cider vinegar)

• 1 cup water

• ¾ cup sugar

• 1 tsp salt

• 1 cinnamon stick (optional)

• 3–4 whole cloves (optional)

Instructions

1. Cook the beets

   • Wash beets and trim stems (leave skin on).

   • Boil in water until tender (about 30–40 minutes).

   • Drain, cool slightly, and peel skins off. Slice into ¼-inch rounds or wedges.

2. Make pickling liquid

   • In a saucepan, combine vinegar, water, sugar, salt, and optional spices.

   • Bring to a boil until sugar dissolves.

3. Jar the beets

   • Place sliced beets in sterilized jars.

   • Pour hot pickling liquid over the beets, making sure they are fully covered.

4. Cool & refrigerate

   • Let jars cool to room temperature.

   • Seal and refrigerate for at least 24 hours before eating (best after 3–4 days).

Tips

• Longer storage: Can last 2–3 weeks in the fridge.

• Flavor variations: Add ginger, mustard seeds, or red pepper flakes.

• Quick pickles: Slice thinly for faster flavor absorption.

If you want, I can also share a sweet-and-spicy Southern-style pickled beets recipe that’s extra flavorful.