Classic Homemade Pickled Beets ❤️🥕 (Old-Fashioned Style)
Sweet, tangy, and jewel-bright—these classic pickled beets taste just like grandma used to make. Perfect as a side dish, on salads, or straight from the jar.
🧾 Ingredients
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3–4 lbs fresh beets
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1 cup white vinegar (5% acidity)
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½–¾ cup granulated sugar (to taste)
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1 cup water
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1 tsp salt
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Optional spices (traditional but optional):
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½ tsp whole cloves
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½ tsp allspice berries
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1 cinnamon stick
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👩🍳 Instructions
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Cook the beets
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Trim tops (leave 1 inch of stem to prevent bleeding).
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Boil beets in water until fork-tender (30–45 minutes).
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Drain, cool slightly, then peel and slice.
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Make the pickling brine
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In a saucepan, combine vinegar, sugar, water, salt, and spices.
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Bring to a gentle boil, stirring until sugar dissolves.
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Pack jars
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Place sliced beets into clean jars.
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Pour hot brine over beets, fully covering them.
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Cool & store
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Let cool to room temperature.
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Seal and refrigerate at least 24 hours before eating.
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🌟 Pro Tips
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Gloves help prevent stained hands
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Roasting beets first adds deeper flavor
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Adjust sugar for sweet or tangy preference
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Remove spices after 24 hours if flavor is strong enough
🫙 Storage
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Refrigerator pickled beets: up to 4 weeks
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For shelf-stable canning, follow proper water-bath canning guidelines
🔄 Tasty Variations
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Old-fashioned: Add sliced onion
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Spicy: Add red pepper flakes
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Herbed: Add bay leaf or fresh dill
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Orange-spiced: Add orange peel
🍽️ Serving Ideas
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With roasted meats
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On leafy green salads
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In sandwiches or wraps
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As a relish with cheese