Here’s a simple recipe for homemade pickled beets that’s sweet, tangy, and keeps well in the refrigerator.
Homemade Pickled Beets
Ingredients
- 2 pounds (900 g) fresh beets
- 1 cup white vinegar
- ½ cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon whole black peppercorns (optional)
- 2–3 whole cloves (optional)
- 1 small cinnamon stick (optional)
Instructions
- Wash the beets, leaving about 1 inch of the stems attached.
- Boil the beets in water for 30–45 minutes, or until fork-tender. Alternatively, roast them at 400°F (200°C) for 45–60 minutes.
- Cool the beets, then rub or peel off the skins. Slice or quarter them.
- In a saucepan, combine the vinegar, water, sugar, salt, and any optional spices. Bring to a simmer, stirring until the sugar dissolves.
- Pack the beets into clean glass jars and pour the hot pickling liquid over them, making sure the beets are fully covered.
- Let the jars cool to room temperature, then refrigerate.
Storage
- Refrigerate for at least 24 hours before eating for the best flavor.
- They taste even better after 2–3 days.
- Keep refrigerated and use within 3–4 weeks.
Serving ideas
- Add to salads with goat cheese and walnuts.
- Serve alongside grilled meats.
- Chop into potato or pasta salads.
- Enjoy as a tangy snack or on sandwiches.
If you’d like to preserve pickled beets for long-term pantry storage, you’ll need to use a tested water-bath canning recipe rather than this refrigerator version.
