Homemade Pickled Beets

These sweet and tangy Homemade Pickled Beets are a classic old-fashioned favorite! Tender beets are simmered in a flavorful vinegar brine with sugar and spices, then chilled until perfectly pickled. They make a delicious side dish, salad topping, or snack straight from the jar.

Ingredients

• 3 pounds fresh beets
• 2 cups white vinegar
• 1 cup water
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice berries
• 1 cinnamon stick (optional)
• 1 small onion, thinly sliced (optional)

Instructions

Step 1: Cook the Beets

1. Wash the beets thoroughly and trim the tops, leaving about 1 inch of stem attached.
2. Place the beets in a large pot and cover with water.
3. Bring to a boil, then reduce heat and simmer for 30–45 minutes, or until fork-tender.
4. Drain and let cool enough to handle.
5. Rub off the skins and slice or dice the beets as desired.

Step 2: Prepare the Pickling Brine

1. In a saucepan, combine vinegar, water, sugar, salt, cloves, allspice, and cinnamon stick.
2. Bring the mixture to a boil, stirring until the sugar dissolves.
3. Reduce heat and simmer for 5 minutes.
4. Remove from heat.

Step 3: Pickle the Beets

1. Place the sliced beets and onions (if using) into sterilized jars or a large glass container.
2. Pour the hot pickling liquid over the beets, ensuring they are completely covered.
3. Let cool to room temperature.

Step 4: Chill and Serve

1. Seal the jars and refrigerate for at least 24 hours before serving.
2. For the best flavor, allow the beets to pickle for 3–5 days.

Storage

• Store in the refrigerator for up to 6 weeks.
• Always use a clean utensil when removing beets from the jar.

Tips

• Add a few peppercorns for extra spice.
• For a sweeter version, increase the sugar to 1½ cups.
• Slice the beets thinly for faster pickling.
• Serve alongside roasted meats, sandwiches, or salads.

Sweet, tangy, and beautifully vibrant, these Homemade Pickled Beets are a timeless recipe that only gets better with time!