Homemade Pickled Beets Recipe
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:
Boil the Beets: Place beets in a large pot, cover with water, and boil until tender (30–40 mins). Drain and cool.
Peel & Slice: Slip off the skins and slice beets into rounds or wedges.
Make the Brine: In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a boil until sugar dissolves.
Pack the Jars: Add sliced beets to sterilized jars and pour hot brine over, leaving ½ inch headspace.
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
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.