Homemade pickled beets are sweet, tangy, and full of flavor. They’re surprisingly easy to prepare and make a delicious addition to salads, sandwiches, or simple side dishes.
Ingredients
- 3 pounds fresh beets
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1½ cups granulated sugar
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon whole cloves
- ½ teaspoon mustard seeds
- ½ teaspoon black peppercorns
- 2 bay leaves
- 1 cinnamon stick, optional
How to Make Pickled Beets
1. Cook the Beets
Wash the beets well and trim the greens, leaving a small amount of stem.
Place them in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 30–40 minutes, or until tender.
Drain and allow them to cool. Once cool enough to handle, peel off the skins and slice the beets into rounds or wedges.
2. Prepare the Pickling Brine
In a saucepan, combine the white vinegar, apple cider vinegar, sugar, water, salt, cloves, mustard seeds, peppercorns, bay leaves, and cinnamon stick.
Bring to a gentle boil while stirring until the sugar dissolves. Simmer for about 5 minutes.
3. Add the Beets
Place the sliced beets into clean jars and carefully pour the hot brine over them until completely covered.
Let the jars cool before closing tightly and placing them in the refrigerator.
When Are They Ready?
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