Homemade Pickled Beets are beets preserved in a sweet-and-tangy vinegar brine. They’re popular as a side dish, salad topping, or snack.
Simple Homemade Pickled Beets Recipe
Ingredients
- 2 pounds (about 900 g) beets
- 1 cup white vinegar or apple cider vinegar
- ½ cup water
- ½ cup sugar (adjust to taste)
- 1 teaspoon salt
- Optional: cloves, cinnamon stick, peppercorns, or sliced onion
Instructions
- Wash the beets and boil them until tender (30–45 minutes depending on size).
- Let them cool, then peel and slice or dice them.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer and stir until dissolved.
- Place the beets in a clean jar or container.
- Pour the hot pickling liquid over the beets, covering them completely.
- Cool to room temperature, then refrigerate.
- For best flavor, let them sit for at least 24 hours before eating.
Storage
- Refrigerated pickled beets typically keep for several weeks.
- For long-term pantry storage, proper canning procedures are required.
Serving Ideas
- Add to salads
- Serve alongside roasted meats
- Use in sandwiches or wraps
- Pair with goat cheese, feta, or walnuts
Pickled beets retain much of the nutritional value of beets, though the pickling liquid can add sugar and sodium depending on the recipe.
