Homemade Pickled Beets Recipe
Sweet, tangy, and packed with flavor – perfect for salads, snacks, or straight from the jar!
Ingredients:
2 ½ pounds fresh beets (about 6 medium)
1 cup white vinegar
1 cup water
¾ cup granulated sugar
1 tsp salt
½ tsp whole cloves (optional)
½ tsp whole allspice (optional)
Instructions:
Prepare the Beets:
Wash beets thoroughly, leaving about 1 inch of stems attached.
Place beets in a large pot and cover with water.
Bring to a boil and simmer for 30–40 minutes, or until tender.
Drain and let cool slightly, then peel (the skins should slip off easily). Slice or cube the beets as desired.
Make the Pickling Brine:
In a saucepan, combine vinegar, water, sugar, and salt.
Add cloves and allspice if using.
Bring the mixture to a boil, stirring until sugar dissolves.
Combine and Store:
Pack sliced beets into sterilized jars.
Pour the hot brine over the beets, leaving ½ inch of headspace.
Seal jars with lids.
Refrigerate for at least 24 hours before serving to allow flavors to develop.
(For long-term storage, you can process the jars in a boiling water bath for 10 minutes.)
