Here’s a classic, easy pickled beets recipe that gives you that perfect balance of sweet and tangy.
🥕 Classic Pickled Beets
Ingredients
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2 pounds fresh beets (about 6–8 medium)
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1 cup white vinegar (5% acidity)
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½ cup water
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½ cup granulated sugar
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1½ teaspoons salt
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½ teaspoon whole black peppercorns
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2–3 whole cloves (optional)
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1 small cinnamon stick (optional)
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½ small red onion, thinly sliced (optional)
Instructions
1️⃣ Cook the Beets
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Trim stems, leaving about 1 inch (prevents bleeding).
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Scrub clean and place in a pot.
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Cover with water and bring to a boil.
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Simmer 30–45 minutes, until fork-tender.
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Drain and let cool slightly.
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Rub off skins with a paper towel (they should slide off easily).
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Slice or cube as desired.
2️⃣ Make the Pickling Brine
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In a saucepan, combine vinegar, water, sugar, salt, and spices.
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Bring to a gentle boil.
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Stir until sugar and salt dissolve.
3️⃣ Pack and Pickle
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Place sliced beets (and onions, if using) into clean jars.
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Pour hot brine over beets, covering completely.
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Let cool to room temperature.
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Refrigerate at least 24 hours before eating (best after 2–3 days).
🕒 Storage
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Keep refrigerated.
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Best within 2–3 weeks.
Flavor Variations
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More savory: Add a smashed garlic clove and a bay leaf.
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Spicy: Add ½ teaspoon red pepper flakes.
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Less sweet: Reduce sugar to ⅓ cup.
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Apple cider version: Substitute apple cider vinegar for a softer tang.
If you’d like, I can also give you:
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A canning-safe shelf-stable version
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A German-style pickled beet recipe
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Or a quick 10-minute no-cook refrigerator version