Homemade Pickled Beets
Yield: About 4 cups
Prep time: 15 min
Cook time: 20–25 min
Chill time: 24 hours for best flavor
Ingredients:
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4–5 medium fresh beets, washed and trimmed
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1 cup apple cider vinegar (or white vinegar)
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1 cup water
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½ cup granulated sugar
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1 tsp salt
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1 cinnamon stick (optional)
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3–4 whole cloves (optional)
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½ tsp black peppercorns (optional)
Instructions:
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Cook the beets:
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Place beets in a large pot and cover with water.
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Boil for 20–25 minutes or until tender when pierced with a fork.
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Drain and let cool slightly, then peel and slice into ¼-inch thick rounds or wedges.
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Prepare the pickling liquid:
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In a small saucepan, combine vinegar, water, sugar, salt, and optional spices.
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Bring to a simmer, stirring until sugar and salt dissolve.
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Pickle the beets:
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Place sliced beets in a clean jar or container.
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Pour hot pickling liquid over the beets, ensuring they’re fully submerged.
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Let cool to room temperature, then cover and refrigerate.
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Chill & serve:
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Refrigerate for at least 24 hours before eating for best flavor.
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Pickled beets will last up to 2–3 weeks in the fridge.
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✅ Tips / Variations:
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For a sweeter version, add a few sliced oranges or a splash of maple syrup.
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Add fresh herbs like dill or thyme for extra flavor.
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Use roasted beets instead of boiled for a deeper, caramelized flavor.
If you want, I can also give a quick refrigerator pickled beets recipe that’s ready in just a few hours—no canning or long waiting required.
Do you want me to do that?