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Pickled Beets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 65 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 25 hours
  • Yield: 4 cups
  • Category: Side Dish, Condiment
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegan, Gluten Free

Description

This easy homemade pickled beets recipe features tender, naturally sweet beets preserved in a tangy vinegar-sugar brine with aromatic spices. Perfect as a flavorful side dish, condiment, or salad topping, these pickled beets are simple to prepare, naturally vegan and gluten-free, and store wonderfully in the refrigerator for up to three weeks.

Ingredients

Beets

  • 2 pounds fresh beets (about 5–6 medium)

Pickling Liquid

  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon ground cloves or 4 whole cloves
  • 1/2 teaspoon mustard seeds (optional)
  • 1 small cinnamon stick (optional)

Instructions

  1. Prepare the Beets: Trim the beet greens, leaving about 1 inch of stem, then wash the beets thoroughly under running water to remove any dirt.
  2. Cook the Beets: Place the beets in a large pot and cover them with water. Bring to a boil over high heat, then reduce heat to a simmer and cook for 30 to 40 minutes, or until the beets are fork-tender when pierced.
  3. Peel and Slice: Drain the cooked beets and let them cool slightly. Once cool enough to handle, rub off the skins using your hands or a paper towel. Slice or quarter the beets according to your preference.
  4. Make the Pickling Liquid: In a saucepan, combine apple cider vinegar, water, sugar, salt, whole black peppercorns, cloves, and any optional mustard seeds or cinnamon stick. Heat over medium heat, stirring occasionally, until the sugar fully dissolves and the liquid comes to a simmer.
  5. Pack and Pour: Place the sliced beets into clean glass jars. Carefully pour the hot pickling liquid over the beets, making sure they are completely covered by the liquid.
  6. Cool and Refrigerate: Allow the jars to cool to room temperature. Seal tightly and refrigerate for at least 24 hours before consuming to allow flavors to develop fully.

Notes

  • Pickled beets can be stored in the refrigerator for up to 3 weeks.
  • Use pickled beets as a tangy addition to salads, sandwiches, or as a flavorful side dish.
  • For long-term storage, follow proper water bath canning guidelines to make this recipe shelf-stable.

Find it online: https://slsrecipes.com/pickled-beets-recipe/