Introduction:
A tangy, vivid, and flexible addition to any meal, pickled beets are the perfect accompaniment as a side dish, topping for salads, or filling in sandwiches. Their strong taste and vibrant color brighten up any plate. This simple recipe lets you make your own pickled beets at home to enjoy all year round!
Servings & Timing
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 24 hours (for best flavor)
Ingredients List
- 1 pound beets, washed and trimmed
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon salt
- Optional whole spices for flavor enhancement:
- Cloves
- Cinnamon
- Peppercorns
Instructions
Step 1: Prepare the Beets
- Wash the beets thoroughly, cutting off their tops and roots. You can peel them, but it’s not necessary.
Step 2: Make the Brine
- In a medium saucepan, mix together the white vinegar, water, sugar, salt, and optional whole spices (like cloves, cinnamon, or peppercorns).
- Stir frequently to dissolve the sugar and bring the mixture to a boil. Let it simmer for a few minutes until the sugar and salt are completely dissolved.
Step 3: Slice the Beets
- Slice the prepared beets uniformly, depending on your preference (either cubes or slices).
Step 4: Add the Beets to the Brine
- Carefully add the sliced beets into the boiling brine. Be mindful to avoid splashing the hot liquid.
- Reduce the heat to a simmer and cook the beets in the brine for about 15 minutes, or until they are soft enough to pierce with a fork.
Step 5: Cool and Store
- Remove the saucepan from the heat and allow the pickled beets to cool to room temperature.
- Once cooled, transfer the beets and brine into clean, sterilized jars, ensuring the beets are fully immersed in the brine.
- Seal the jars and refrigerate for at least 24 hours before consuming to allow the flavors to marry.
Serving Suggestions
- Serve as a side dish with roasted meats.
- Top your salad with pickled beets for an added tangy flavor.
- Use them in sandwiches, particularly with goat cheese or in a simple veggie sandwich.
Storage & Make-Ahead
- Storage: Keep pickled beets in the refrigerator for up to 3 weeks.
- Make-Ahead: They need at least 24 hours to marinate in the fridge before being fully flavorful, so plan accordingly.
Frequently Asked Questions
Q: Can I use a different type of vinegar?
A: Yes! You can substitute white vinegar with apple cider vinegar for a slightly different flavor, though it will give a different color to the beets.
Q: Can I use fresh or frozen beets for this recipe?
A: Fresh beets work best for this recipe. If using frozen, be sure to thaw them first and proceed with the same method.
Q: Can I adjust the sweetness of the brine?
A: Absolutely! You can adjust the sugar amount based on your sweetness preference.
Call-to-Action
Ready to try this easy and delicious pickled beet recipe? Get your beets, spices, and brine ready, and don’t forget to share your results with us! Tag us in your photos and enjoy the vibrant flavors of your homemade pickles.
