Pickled Beets

 

Pickled Beets Recipe: A Tangy, Sweet, and Vibrant Classic

Whether you grew up with them at Sunday dinners or just discovered them at a farmer’s market, pickled beets are a timeless staple that bring a burst of flavor, color, and nutrition to any meal. Sweet, tangy, and earthy all at once, these ruby-red gems are as beautiful as they are delicious.

Best of all? They’re incredibly easy to make at home — no fancy equipment required.

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Why Pickled Beets?

Pickled beets aren’t just tasty — they’re also rich in antioxidants, fiber, and essential nutrients like folate and potassium. Their sweet-tart flavor pairs perfectly with salads, sandwiches, cheese boards, or even as a quick snack right from the jar.

And if you've harvested a bumper crop of beets or found a great deal at the market, pickling is the perfect way to preserve them for months to come.

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Ingredients

This recipe makes about 2–3 pint-sized jars of pickled beets:

• 2 lbs fresh beets (about 5–6 medium beets)

• 1 cup white vinegar (or apple cider vinegar for extra depth)

• 1 cup water

• 1/2 cup sugar (adjust to taste)

• 1 teaspoon salt

• 1/2 teaspoon whole cloves (optional)

• 1/2 teaspoon black peppercorns (optional)

• 1/2 teaspoon mustard seeds (optional)

• 1 small cinnamon stick (optional)

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Instructions

1. Prepare the beets:

• Trim the beet greens (leave 1 inch of stems to prevent bleeding).

• Wash thoroughly and boil or roast the beets until fork-tender — about 30–40 minutes.

• Once cooled, peel the skins (they should slip off easily), and slice or quarter the beets to your preferred size.

2. Make the pickling brine:

• In a saucepan, combine vinegar, water, sugar, salt, and spices (if using).

• Bring to a boil, then reduce heat and simmer for 5 minutes until the sugar dissolves and flavors combine.

3. Pack the jars:

• Place beet slices into clean, sterilized glass jars.

• Pour the hot brine over the beets, leaving about 1/2 inch of headspace.

• Seal with lids and let cool to room temperature.

4. Store:

• For quick refrigerator pickles, refrigerate for at least 24–48 hours before eating. They’ll keep for up to 2–3 months in the fridge.

• For longer storage, process the sealed jars in a boiling water bath for 30 minutes and store them in a cool, dark place.

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How to Serve Pickled Beets

• Add to green salads with goat cheese and walnuts

• Serve alongside roasts or grilled meats

• Add to sandwiches or wraps for a tangy crunch

• Include in charcuterie or antipasto platters

• Chop into deviled eggs or potato salad for color and zip

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Tips for Success

• Use gloves when peeling beets to avoid staining your hands.

• Taste your brine before pouring — adjust sugar or vinegar to your liking.

• Add sliced onions to the jars for extra flavor.

• If canning, make sure to follow proper sterilization and processing guidelines for safety.

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Final Thoughts

Pickled beets are more than just a retro side dish — they’re a flavorful, nutritious, and versatile treat that deserves a spot in every kitchen. With just a few simple ingredients and a little bit of love, you can preserve the earthy sweetness of beets and enjoy them year-round.

Whether you're a home canning pro or just getting started, this recipe is a perfect introduction to the world of pickling.

Give it a try — your salads, snacks, and sandwiches will thank you.