Homemade Pickled Beets Recipe

Sweet, tangy, and packed 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
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves (optional)
• 1/2 teaspoon whole black peppercorns (optional)
• 1 cinnamon stick (optional)

🔪 Instructions:

1. Boil the Beets:
   • Place beets in a large pot, cover with water, and bring to a boil.
   • Reduce heat and simmer for 30–40 minutes or until fork-tender.
   • Drain and let cool. Peel and slice into rounds or wedges.
2. Make the Pickling Brine:
   • In a saucepan, combine vinegar, water, sugar, salt, cloves, peppercorns, and cinnamon stick.
   • Bring to a boil, then simmer for 3–5 minutes to dissolve sugar and blend flavors.
3. Combine & Jar:
   • Place sliced beets into sterilized jars.
   • Pour hot brine over the beets, leaving 1/2 inch headspace.
   • Tap jars to remove air bubbles and seal tightly.
4. Cool & Refrigerate:
   • Let jars cool to room temperature.
   • Refrigerate for at least 24 hours (flavor deepens over time).
   • For long-term storage, use proper canning methods.

🧠 Notes:

• You can roast beets instead of boiling for a richer flavor.
• Adjust sugar to taste – more for sweet, less for tangy.
• Add red onions or garlic to the jar for extra flavor.
• Use apple cider vinegar for a milder, fruity note.

💡 Tips:

• Wear gloves while handling beets to avoid staining your hands.
• Use a mandolin slicer for uniform beet slices.
• For a spicier brine, add a slice of fresh ginger or a pinch of chili flakes.
• Use wide-mouth jars for easier packing.

🍽 Servings:

• Makes approximately 2–3 pint jars
• Serves around 10–12 people as a side/snack

🧾 Nutritional Info (Per ½ cup serving):

• Calories: ~60
• Carbohydrates: 14g
• Sugars: 12g
• Fiber: 2g
• Protein: 1g
• Fat: 0g
• Sodium: 150mg
  (Values are approximate and may vary by preparation)

🌿 Health Benefits:

• Rich in antioxidants (especially betalains)
• Supports liver detox and blood pressure regulation
• Boosts digestion and gut health
• Beets are naturally high in folate, potassium, and fiber

❓Q/A:

Q: How long do pickled beets last in the fridge?
A: Up to 2 months in a sealed jar. Flavor improves after the first 48 hours.

Q: Can I skip the sugar or use a substitute?
A: Yes! Try honey, maple syrup, or stevia for alternative sweetness.

Q: Do I need to sterilize the jars?
A: For fridge storage, wash in hot soapy water. For long-term pantry storage, use water bath canning methods.

Q: Can I reuse the brine?
A: It’s best to make a fresh batch, but used brine can flavor dressings or quick-pickle other veggies.