Sweet, tangy, and packed with flavor, pickled beets make a delicious addition to salads, sandwiches, charcuterie boards, or as a snack on their own.
Pickled Beets
Ingredients
- 2 lb (900 g) fresh Beetroot, trimmed
- 1 cup white vinegar
- ½ cup water
- ½ cup sugar (adjust to taste)
- 1 tsp salt
- Optional: whole cloves, cinnamon stick, peppercorns, or bay leaf
Instructions
- Wash the beets and place them in a pot. Cover with water and boil until tender, about 30–45 minutes depending on size.
- Let cool, then peel and slice or cube the beets.
- In a saucepan, combine vinegar, water, sugar, salt, and any optional spices. Bring to a simmer, stirring until the sugar dissolves.
- Pack the beets into clean jars.
- Pour the hot pickling liquid over the beets, ensuring they are fully covered.
- Allow to cool, then refrigerate.
Storage
- Refrigerate for at least 24 hours before eating for the best flavor.
- Keep refrigerated and use within a few weeks.
Serving Ideas
- Toss into green salads.
- Serve alongside roasted meats.
- Add to grain bowls.
- Chop and mix into potato salad.
- Enjoy straight from the jar.
The flavor becomes deeper and more balanced after a few days in the refrigerator.
