Pickled beets are sweet, tangy, and wonderfully vibrant — a classic homemade favorite that pairs perfectly with salads, sandwiches, or charcuterie boards. This easy recipe creates tender beets soaked in a flavorful vinegar brine with warm spices for a delicious balance of earthy and zesty flavors.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6 jars or 8 servings
Equipment
- Large pot
- Knife
- Cutting board
- Saucepan
- Measuring cups and spoons
- Glass jars with lids
- Colander
Ingredients
- 2 pounds fresh beets
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¾ cup granulated sugar
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- 4 whole cloves
- 1 small cinnamon stick
- 1 small onion, thinly sliced (optional)
Ingredient Notes
- Fresh beets: Smaller beets tend to be sweeter and more tender.
- Vinegar blend: Combining white and apple cider vinegar adds balanced acidity.
- Whole spices: Infuse the brine with warm, classic pickling flavor.
- Onions: Optional, but they add extra sweetness and texture.
Instructions
Step 1: Cook the Beets
Wash the beets thoroughly and trim the tops, leaving about 1 inch of stem. Place them in a large pot and cover with water. Bring to a boil, then simmer for 35–45 minutes until fork-tender.
Step 2: Cool and Peel
Drain the beets and allow them to cool slightly. Rub off the skins using paper towels or your hands. Slice or cube the beets as desired.
Step 3: Prepare the Pickling Brine
In a saucepan, combine white vinegar, apple cider vinegar, sugar, water, salt, peppercorns, cloves, and cinnamon stick. Bring to a gentle boil, stirring until sugar dissolves.
Step 4: Pack the Jars
Place sliced beets and onions (if using) into clean glass jars.
Step 5: Add the Brine
Carefully pour the hot brine over the beets, making sure they are fully covered.
Step 6: Chill
Seal the jars and let cool to room temperature. Refrigerate for at least 24 hours before serving for the best flavor.
Nutrition Facts (Per Serving)
- Calories: 110
- Carbohydrates: 25g
- Sugar: 21g
- Protein: 1g
- Fat: 0g
- Fiber: 3g
- Sodium: 220mg
Tips
- Wear gloves when handling beets to avoid staining your hands.
- Refrigerated pickled beets taste even better after 2–3 days.
- Add extra spices like mustard seeds or bay leaves for more flavor.
- Store refrigerated jars for up to 3 weeks.
Variations
Honey Pickled Beets
Replace sugar with honey for a richer sweetness.
Spicy Pickled Beets
Add red pepper flakes or sliced jalapeños.
Citrus Version
Add orange peel to the brine for a fresh citrus twist.
Herb-Infused
Include fresh dill or thyme for a savory flavor profile.