pickled beets.

Here’s a simple, classic Pickled Beets recipe ❤️🥕
Sweet, tangy, and great as a side or salad topping.

Ingredients

• 2 lbs fresh beets

• 1 cup white vinegar (or apple cider vinegar)

• 1 cup water

• 1/2–3/4 cup sugar (to taste)

• 1 tsp salt

• Optional spices:

  • 1/2 tsp whole cloves

  • 1/2 tsp whole peppercorns

  • 1 small cinnamon stick

Instructions

1. Cook the beets:

   • Trim tops (leave a little stem).

   • Boil beets in water 30–40 minutes until fork-tender.

   • Drain, cool, peel, and slice.

2. Make pickling liquid:

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

   • Bring to a boil, stirring until sugar dissolves.

3. Pickle:

   • Place sliced beets in clean jars.

   • Pour hot pickling liquid over beets until covered.

4. Cool & store:

   • Let cool, cover, and refrigerate at least 24 hours before eating.

Tips

• Taste the brine and adjust sugar or vinegar to your liking.

• Add sliced onions for extra flavor.

• These are refrigerator pickles—best eaten within 2–3 weeks.

Would you like a no-sugar, spiced European-style, or quick 15-minute pickled beet version?