Homemade Pickled Beets

Homemade Pickled Beets Recipe 

Table of Contents

Description:
Sweet, tangy, and bursting with earthy flavor, these Homemade Pickled Beets are perfect for salads, snacks, or straight from the jar! This simple recipe requires just a few pantry staples and makes beets taste absolutely irresistible. With a balance of vinegar, sugar, and optional warm spices, these pickled beets stay fresh in the refrigerator for 4–6 weeks, getting more flavorful over time.

Servings: About 3–4 pints | Prep Time: 15 mins | Cook Time: 40 mins | Chill Time: 24 hrs

Ingredients:

  • 6 medium beets (washed and trimmed)

  • 1 cup white vinegar

  • 1 cup water

  • ½ cup granulated sugar

  • ½ teaspoon salt

  • ¼ teaspoon ground cloves (optional)

  • ½ teaspoon whole black peppercorns (optional)

  • 1 cinnamon stick (optional)

Instructions:

  1. Boil the Beets: Place beets in a large pot, cover with water, and boil until tender (30–40 mins). Drain and cool.

  2. Peel & Slice: Slip off the skins and slice beets into rounds or wedges.

  3. Make the Brine: In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a boil until sugar dissolves.

  4. Pack the Jars: Add sliced beets to sterilized jars and pour hot brine over, leaving ½ inch headspace.

  5. Seal & Chill: Seal jars, let cool, and refrigerate for at least 24 hours before serving.

Storage:

Keeps 4–6 weeks in the refrigerator. Flavor improves after 2–3 days.

Nutrition (per ½ cup):

  • Calories: 70 kcal

  • Carbs: 18g

  • Sugar: 16g

  • Protein: 1g

  • Fat: 0g

Health Benefits:

✔ Rich in antioxidants and fiber
✔ Supports heart health
✔ Low in calories, perfect for weight management

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Q&A Section:

Q1: Can I use apple cider vinegar instead of white vinegar?
Yes! Apple cider vinegar adds a slightly fruity flavor to the beets.

Q2: Can I make this recipe without sugar?
You can reduce or omit sugar, but it will make the beets more tangy. Try honey or a sugar substitute if preferred.

Q3: Do I need to sterilize the jars if I’m refrigerating them?
No, just make sure they’re clean and dry. Sterilizing is needed only for long-term canning.

Q4: How soon can I eat them?
After 24 hours for mild flavor, but best after 2–3 days.

Q5: Can I add other veggies?
Yes! Carrots or onions taste amazing in this brine.