Pickled Beets

Here’s a simple, classic pickled beets recipe (no canning required—great for the fridge):

Easy Pickled Beets (Refrigerator Style)

Ingredients

• 4 medium beets

• ½ cup vinegar (apple cider or white vinegar both work)

• ½ cup water

• ¼ cup sugar (adjust to taste)

• ½ tsp salt

• Optional flavorings:

  • 1 small cinnamon stick or ¼ tsp ground cinnamon

  • 3–4 whole cloves

  • 1 bay leaf

  • A few peppercorns

Instructions

1. Cook the beets

   • Trim stems, scrub well.

   • Boil or roast until fork-tender (about 30–45 minutes).

   • Cool, then peel and slice or cube.

2. Make the pickling liquid

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

   • Bring to a gentle boil, stirring until sugar dissolves.

3. Pickle

   • Put beets in a clean jar or container.

   • Pour hot liquid over them until fully covered.

4. Chill

   • Cool, cover, and refrigerate.

   • They’re good after a few hours, best after 24–48 hours.

Storage: Keeps in the fridge for about 2–3 weeks.

If you want, I can give you:

• A no-sugar version

• A sweet-and-spicy version

• Or a canning-safe recipe for long-term storage