Print

Pickled Beets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic Pickled Beets recipe is tangy, sweet, and easy to make—perfect as a salad topping, sandwich addition, or a vibrant side dish.

Ingredients

Scale
  • 2 pounds fresh beets, trimmed and washed
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon black peppercorns
  • 1 small cinnamon stick

Instructions

  1. Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30–40 minutes or until tender.
  2. Drain and cool the beets, then peel and slice into 1/4-inch rounds or wedges.
  3. In a saucepan, combine vinegar, water, sugar, salt, cloves, peppercorns, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 5 minutes.
  4. Pack beet slices into sterilized jars.
  5. Pour hot pickling liquid over the beets, leaving 1/2-inch headspace.
  6. Seal jars with lids and let cool to room temperature before refrigerating.
  7. Refrigerate for at least 24 hours before serving for best flavor.

Notes

  • Beets can be stored in the fridge for up to 3 weeks.
  • Wear gloves when handling beets to avoid staining your hands.
  • Adjust sugar or spices to taste for a sweeter or spicier version.

Nutrition

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