Homemade Pickled Beets

Homemade Pickled Beets – sweet, tangy, and bursting with flavor! Perfect for salads, snacks, or straight from the jar.

Ingredients:

• 6 medium beets (washed and trimmed)

• 1 cup white vinegar

• 1 cup water

• ½ cup granulated sugar

• ½ teaspoon salt

• ¼ teaspoon ground cloves (optional)

• ½ teaspoon whole black peppercorns (optional)

• 1 cinnamon stick (optional)

‍ Instructions:

1. Boil the beets – Place beets in a large pot, cover with water, and boil until tender (30–40 minutes). Drain and let cool.

2. Peel & slice – Once cool, slip off the skins (they should slide off easily). Slice into rounds or wedges.

3. Make the brine – In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a boil, stirring until sugar dissolves.

4. Pack the jars – Add sliced beets into sterilized mason jars. Pour the hot brine over them, leaving about ½ inch of headspace.

5. Seal & chill – Seal jars with lids, let cool, then refrigerate at least 24 hours before eating.

Tip: They taste even better after a few days!
Keeps well in the fridge for 4–6 weeks.