Homemade Pickled Beets

Homemade Pickled Beets Recipe – Detailed Version

Introduction

Pickled beets are a classic, tangy, and slightly sweet treat that’s perfect as a side, salad topping, or snack straight from the jar. Making them at home is simple, healthier than store-bought options, and allows you to customize the flavors exactly how you like them. This recipe will give you vibrant, flavorful pickled beets that last for weeks in the fridge.

Ingredients

For the Beets:

• 6–8 medium fresh beets (~2 lbs / 1 kg)
• 1 teaspoon salt
• Water, enough to cover the beets for boiling

For the Pickling Brine:

• 1 cup apple cider vinegar (or white vinegar for a sharper taste)
• 1 cup water
• ½ cup granulated sugar
• 1 teaspoon salt
• ½ teaspoon whole black peppercorns
• ½ teaspoon mustard seeds (optional)
• 1 bay leaf
• 2 whole cloves (optional, for warm flavor notes)

Optional Garnish:

• Fresh dill or parsley
• A squeeze of lemon juice for extra tang

Instructions

 Prepare the Beets

1. Wash the beets thoroughly, leaving the root and about 1 inch of stem to prevent color bleeding.
2. Place them in a large pot and cover with water. Add 1 tsp salt.
3. Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until tender when pierced with a fork.
4. Drain and allow the beets to cool slightly.
5. Once cool enough to handle, peel the skins off (they should slip off easily).
6. Slice or cube the beets, depending on your preference.

 Make the Pickling Brine

1. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaf, and cloves.
2. Bring to a boil over medium heat, stirring until the sugar fully dissolves.
3. Remove from heat and let cool slightly for about 5 minutes.

 Combine Beets and Brine

1. Place the sliced or cubed beets into clean glass jars.
2. Pour the warm brine over the beets, making sure they are completely covered.
3. Seal the jars with lids and let them cool to room temperature.

 Chill and Store

• Refrigerate for at least 24 hours before eating to allow the flavors to develop.
• Pickled beets will keep in the fridge for 4–6 weeks.

Tips and Flavor Variations

• Spicy: Add ½ teaspoon red pepper flakes.
• Herbal: Add a sprig of fresh dill or rosemary.
• Fruity Twist: Add strips of orange peel for subtle sweetness.
• Sweeter Version: Replace part of the sugar with honey or maple syrup.

Serving Ideas

• Alongside roasted meats or fish
• Chopped into salads with greens and cheese
• As a colorful garnish on appetizer platters
• Straight from the jar as a healthy, tangy snack

Time & Yield

• Prep time: 15 minutes
• Cooking time: 40 minutes
• Pickling time: 24 hours for best flavor
• Yield: About 3–4 medium jars

Why You’ll Love This Recipe

• 100% natural and healthy
• Vibrant, beautiful color
• Easy to make and customizable
• A great way to enjoy fresh beets all year round