Homemade Pickled Beets
Bright, tangy, and bursting with earthy sweetness, pickled beets are a timeless kitchen staple that’s as beautiful as it is flavorful. Whether served as a side dish, tossed into salads, or enjoyed straight from the jar, these jewel-toned vegetables bring a nostalgic charm and vibrant flavor to any meal hb.
This recipe yields a delicious batch of pickled beets that keeps well in the refrigerator and can also be processed for long-term storage. It’s simple, satisfying, and surprisingly rewarding to make.
Ingredients
10 medium fresh beets (about 2.5–3 pounds)
1½ cups white vinegar (5% acidity)
1 cup apple cider vinegar
1½ cups granulated sugar
1½ cups water
1 tablespoon pickling salt (or kosher salt)
½ teaspoon whole cloves
½ teaspoon whole allspice
1–2 cinnamon sticks
1 sliced onion (optional)
Instructions
1. Prepare the Beets
Wash the beets thoroughly and trim the greens, leaving about 1 inch of the stems attached to help reduce color bleeding.
Place the beets in a large pot and cover them with water. Bring to a boil and cook for 30–40 minutes, or until fork-tender.
Drain and allow them to cool slightly. Remove the skins and slice the beets into ¼-inch rounds or wedges.
2. Make the Pickling Brine
In a large saucepan, combine the white vinegar, apple cider vinegar, sugar, water, salt, cloves, allspice, and cinnamon sticks.
Bring the mixture to a boil, stirring until the sugar dissolves completely.
Reduce the heat and simmer for 5 minutes. Remove the cinnamon sticks before filling the jars.
3. Fill the Jars
Sterilize 4–5 pint jars (or 2–3 quart jars) along with their lids.
Pack the sliced beets and optional onion into the hot jars, leaving ½ inch of headspace.
Pour the hot brine over the beets, ensuring they are completely covered.
Remove any trapped air bubbles using a clean knife or spatula. Wipe the jar rims clean and seal with lids and bands.
Before storing or serving, there’s one final step that determines whether your beets will last for weeks or months.
