Homemade Pickled Beets Recipe

Homemade Pickled Beets Recipe

Makes: about 3 pint jars
Prep Time: 20 minutes
Cook Time: 45–60 minutes
Marinate Time: at least 24 hours

🧂 Ingredients

• 2 ½ to 3 lbs (1.1–1.4 kg) fresh beets

• 1 cup (240 ml) apple cider vinegar (or white vinegar for sharper flavor)

• 1 cup (240 ml) water

• ¾ cup (150 g) granulated sugar

• 1 teaspoon salt

• ½ teaspoon whole black peppercorns

• 4 whole cloves (optional, for a warm spiced flavor)

• 1 cinnamon stick (optional)

• 1 small onion, thinly sliced (optional, adds extra tang)

🥣 Instructions

1️⃣ Cook the Beets

1. Trim beet tops, leaving about 1 inch of stem (to prevent bleeding).

2. Place in a large pot, cover with water, and bring to a boil.

3. Simmer for 35–45 minutes, or until tender when pierced with a knife.

4. Drain and cool slightly.

5. Slip off the skins under cold running water (they’ll peel right off).

6. Slice or quarter the beets as desired.

2️⃣ Make the Pickling Brine

1. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon stick.

2. Bring to a boil, stirring until sugar dissolves.

3. Simmer for 5 minutes, then remove from heat.

3️⃣ Combine & Marinate

1. Place sliced beets (and onion, if using) in clean glass jars.

2. Pour hot brine over the beets, leaving about ½ inch of headspace.

3. Seal jars with lids and let cool to room temperature.

4. Refrigerate for at least 24 hours before eating — 3–5 days is best for full flavor.

🧊 Storage

• Keeps in the refrigerator for up to 6 weeks.

• For long-term storage, you can water-bath can the jars (process pint jars for 30 minutes).