Quick Description
These homemade pickled beets are sweet, tangy, earthy, and perfect for salads, sandwiches, snack plates, burgers, bowls, or as a simple side dish. The beets become tender, flavorful, and beautifully deep red after soaking in a vinegar-based brine.
Servings & Timing
Servings: About 2–3 jars
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Pickling Time: 24 hours minimum
Best Flavor: After 2–3 days
Ingredients List
For the Beets
- 2 pounds fresh beets, washed and trimmed
- Water, enough to boil the beets
For the Pickling Brine
- 1 cup apple cider vinegar or white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- 4–5 whole cloves
- 1 small cinnamon stick, optional
- 1 small red onion, thinly sliced, optional
Step-by-Step Instructions
1. Cook the Beets
Place the washed beets in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 35–45 minutes, or until the beets are fork-tender.
2. Cool and Peel
Drain the beets and let them cool slightly. Once they are cool enough to handle, rub off the skins using your hands or a paper towel. The skins should slide off easily.
3. Slice the Beets
Cut the peeled beets into slices, wedges, or cubes depending on how you like them.
4. Make the Brine
In a saucepan, add vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon if using. Bring to a gentle boil and stir until the sugar dissolves.
5. Fill the Jars
Place the sliced beets into clean jars. Add sliced red onion between the beet layers if using.
6. Pour the Brine
Carefully pour the hot brine over the beets until fully covered. Make sure the spices are evenly distributed.
7. Cool and Refrigerate
Let the jars cool at room temperature, then seal with lids and refrigerate. Let them sit for at least 24 hours before eating.
Nutrition Estimate
Per ½ cup serving:
Calories: 65–85
Carbs: 15–18g
Protein: 1–2g
Fat: 0g
Fiber: 2–3g
Serving Suggestions
Serve pickled beets with grilled chicken, cottage cheese, boiled eggs, tuna salad, roasted meats, sandwiches, burgers, or green salads. They also taste amazing on a high-protein snack plate with eggs, cheese, and cucumbers.
Tips & Variations
For a sweeter flavor, add 1–2 extra tablespoons of sugar.
For a more tangy flavor, use extra vinegar and reduce the water slightly.
For a spiced version, add mustard seeds, bay leaves, garlic, or fresh dill.
For a low-sugar version, reduce the sugar to 2–3 tablespoons or use a sugar substitute suitable for pickling.
Storage
Quick Description
These homemade pickled beets are sweet, tangy, earthy, and perfect for salads, sandwiches, snack plates, burgers, bowls, or as a simple side dish. The beets become tender, flavorful, and beautifully deep red after soaking in a vinegar-based brine.
Servings & Timing
Servings: About 2–3 jars
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Pickling Time: 24 hours minimum
Best Flavor: After 2–3 days
Ingredients List
For the Beets
- 2 pounds fresh beets, washed and trimmed
- Water, enough to boil the beets
For the Pickling Brine
- 1 cup apple cider vinegar or white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- 4–5 whole cloves
- 1 small cinnamon stick, optional
- 1 small red onion, thinly sliced, optional
Step-by-Step Instructions
1. Cook the Beets
Place the washed beets in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 35–45 minutes, or until the beets are fork-tender.
2. Cool and Peel
Drain the beets and let them cool slightly. Once they are cool enough to handle, rub off the skins using your hands or a paper towel. The skins should slide off easily.
3. Slice the Beets
Cut the peeled beets into slices, wedges, or cubes depending on how you like them.
4. Make the Brine
In a saucepan, add vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon if using. Bring to a gentle boil and stir until the sugar dissolves.
5. Fill the Jars
Place the sliced beets into clean jars. Add sliced red onion between the beet layers if using.
6. Pour the Brine
Carefully pour the hot brine over the beets until fully covered. Make sure the spices are evenly distributed.
7. Cool and Refrigerate
Let the jars cool at room temperature, then seal with lids and refrigerate. Let them sit for at least 24 hours before eating.
Nutrition Estimate
Per ½ cup serving:
Calories: 65–85
Carbs: 15–18g
Protein: 1–2g
Fat: 0g
Fiber: 2–3g
Serving Suggestions
Serve pickled beets with grilled chicken, cottage cheese, boiled eggs, tuna salad, roasted meats, sandwiches, burgers, or green salads. They also taste amazing on a high-protein snack plate with eggs, cheese, and cucumbers.
Tips & Variations
For a sweeter flavor, add 1–2 extra tablespoons of sugar.
For a more tangy flavor, use extra vinegar and reduce the water slightly.
For a spiced version, add mustard seeds, bay leaves, garlic, or fresh dill.
For a low-sugar version, reduce the sugar to 2–3 tablespoons or use a sugar substitute suitable for pickling.
