If you’ve ever wondered how to preserve the earthy sweetness of beets with a tangy twist, this pickled beets recipe is exactly what you need. Perfectly balanced with vinegar, sugar, and spices, these vibrant ruby slices add a burst of color and flavor to any meal. Whether you enjoy them on sandwiches, in salads, or as a tangy side dish, homemade pickled beets are surprisingly simple to make — and taste far better than store-bought versions.
The best part? This recipe uses basic pantry ingredients and can be customized to your taste preferences, from extra sweet to more vinegary or spicy. Let’s dive into this foolproof pickled beets recipe you’ll love all year long.
Ingredients
- 2 pounds fresh beets, trimmed and scrubbed
- 1 cup apple cider vinegar (or white vinegar)
- 1 cup water
- ¾ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- 3 whole cloves (optional, for aroma)
- 1 bay leaf (optional)
Step-by-Step Instructions
- Prepare the Beets
Wash the beets thoroughly under running water to remove dirt. Trim the stems, leaving about 1 inch attached to prevent bleeding during cooking. - Boil the Beets
Place the beets in a large pot and cover them with water. Bring to a boil, then reduce heat and simmer for 20–30 minutes, or until tender when pierced with a fork. - Peel the Beets
Once cooled slightly, use your hands or a paper towel to gently rub off the skins. Slice or quarter the beets, depending on your preference. - Prepare the Pickling Brine
In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and optional spices. Bring to a gentle boil, stirring until sugar and salt dissolve. - Combine Beets and Brine
Pack the sliced beets into sterilized glass jars. Pour the hot brine over the beets, leaving about ½ inch of headspace. Seal the jars tightly. - Cool and Store
Allow jars to cool to room temperature before refrigerating. Let the beets sit for at least 24 hours for the best flavor — they’ll keep up to 2 months in the fridge.
Nutrition Facts
| Nutrient | Per Serving (½ cup) |
| Calories | 90 kcal |
| Protein | 1 g |
| Carbohydrates | 22 g |
| Fat | 0 g |
| Fiber | 2 g |
Tips & Variations
- Adjust the Sweetness: For a less sweet brine, reduce sugar to ½ cup.
- Add a Kick: Include a few red pepper flakes or a sliced jalapeño for a spicy variation.
- Herbal Twist: Try adding dill seeds or fresh rosemary for a unique flavor.
- Use Different Vinegars: Experiment with red wine vinegar or balsamic vinegar for a deeper, more complex taste.
- Canning Option: For long-term storage, process sealed jars in a boiling water bath for 30 minutes.
Serving Suggestions
Pickled beets are incredibly versatile! Here are some delicious ways to enjoy them:
- Add them to salads with goat cheese and walnuts for a tangy contrast.
- Serve as a side dish with grilled meats or roasted vegetables.
- Layer them on sandwiches or wraps for extra flavor.
- Pair with cheese boards or charcuterie for a colorful presentation.
- Mix them into grain bowls for a punch of acidity and sweetness.
FAQs
1. How long do pickled beets last?
Homemade pickled beets last up to 2 months in the refrigerator when stored in a sealed jar.
2. Can I use canned beets for this recipe?
Yes, but skip the boiling step. Drain canned beets and pour the prepared brine over them for quick refrigerator pickles.
3. Can I reuse the pickling brine?
It’s best to make a fresh batch each time for consistent flavor and safety.
4. Are pickled beets healthy?
Yes! Beets are rich in fiber, antioxidants, and folate. The vinegar brine also adds probiotics if naturally fermented.
Conclusion
This pickled beets recipe brings out the best of beets — sweet, tangy, and full of flavor. With just a few simple ingredients, you can create a beautiful homemade preserve that brightens up salads, sides, and snacks. Try this recipe once, and you’ll never go back to store-bought pickled beets again!
