Homemade Pickled Beets: A Sweet-Tangy Classic That Never Goes Out of Style
Full Recipe Below
There’s something wonderfully nostalgic about the sharp, sweet, and earthy flavor of pickled beets. Whether served alongside hearty winter roasts, tossed into a summer salad, or enjoyed straight from the jar, these ruby-red gems offer both comfort and zing.
The good news? Homemade pickled beets are easy to make — and once you’ve tasted them fresh from your own kitchen, you’ll never want to go back to the store-bought version. With just a few ingredients and a bit of patience, you can create a vibrant, versatile condiment that keeps beautifully in the fridge for weeks.
Why Make Pickled Beets at Home?
Fresher flavor than commercial brands
Customizable levels of sweetness, acidity, and spice
No preservatives or artificial colors
A great way to use garden or farmers’ market beets
Makes a thoughtful homemade gift
Ingredients
2 pounds fresh beets, greens removed
1 cup white vinegar
1 cup water
¾ cup granulated sugar
1 teaspoon salt
½ teaspoon black peppercorns
2–3 whole cloves (optional)
1 cinnamon stick (optional, for warmth)
1 small red onion, thinly sliced (optional, for added flavor and color)
Instructions
1. Cook the Beets
Scrub the beets clean, then place them in a large pot and cover with water. Bring to a boil, reduce heat, and simmer for about 30–40 minutes, or until the beets are fork-tender.
Drain and let cool slightly. Use your hands or a paper towel to gently rub off the skins (they should slip off easily once cooked).
2. Slice or Cube the Beets
Once peeled, cut the beets into slices or cubes — however you prefer.
3. Prepare the Pickling Brine
In a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon stick. Bring to a boil, stirring until sugar dissolves. Simmer for 2–3 minutes, then remove from heat.
4. Pack the Jars
Place sliced beets and onions (if using) into clean glass jars. Pour the hot brine over the beets until completely submerged, leaving about ½ inch of headspace.
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