Easy Pickled Beets
These sweet and tangy pickled beets are simple to make and perfect for salads, sandwiches, snack plates, or as a colorful side dish.
Ingredients
- 2 pounds fresh beets
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- ½ cup sugar (adjust to taste)
- 1 teaspoon salt
- 1 small cinnamon stick (optional)
- 4–5 whole cloves (optional)
- A few black peppercorns (optional)
Instructions
- Cook the beets
- Wash the beets and trim the tops, leaving a little stem attached.
- Boil or steam until tender, about 30–45 minutes depending on size.
- Cool, peel, and slice into rounds or wedges.
- Prepare the pickling liquid
- In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Bring to a gentle simmer and stir until the sugar and salt dissolve.
- Pack the jars
- Place sliced beets into clean glass jars.
- Pour the warm pickling liquid over the beets until covered.
- Chill and store
- Let cool, then cover and refrigerate.
- For the best flavor, allow the beets to pickle for at least 24 hours before eating.
Serving Ideas
- Add to salads with goat cheese or feta.
- Serve alongside grilled meats or sandwiches.
- Chop and mix into grain bowls.
- Enjoy as a sweet-tangy snack.
Storage
Keep refrigerated in a sealed container and use within a few weeks for the best quality.
