Pickled Beets

Here’s a classic Pickled Beets recipe 🫙—sweet, tangy, and super easy to make at home.

Pickled Beets (Refrigerator Style)

Ingredients

• 2 lbs beets (about 6–8 medium)
• 1 cup white vinegar or apple cider vinegar
• ½ cup sugar (adjust to taste)
• ½ cup water
• ½ teaspoon salt
• Optional spices:
  • 2–3 whole cloves
  • 1 small cinnamon stick
  • ½ teaspoon mustard seeds

Instructions

1. Cook the beets:
   • Trim stems, leaving about 1 inch.
   • Boil beets in water 30–40 minutes until fork-tender (or roast wrapped in foil at 400°F for ~50 minutes).
   • Cool, then peel and slice.
2. Make pickling liquid:
   • In a saucepan, combine vinegar, sugar, water, salt, and optional spices.
   • Bring to a boil, stirring until sugar dissolves.
3. Pickle the beets:
   • Place sliced beets in clean jars or containers.
   • Pour hot pickling liquid over beets, fully covering them.
4. Cool & refrigerate:
   • Let cool to room temperature.
   • Cover and refrigerate at least 24 hours before eating.

Storage

• Keep refrigerated up to 3–4 weeks.

Tips & Variations

• Less sweet: reduce sugar to ¼ cup.
• Garlic beets: add a sliced garlic clove to the jar.
• Spicy: add red pepper flakes or a sliced chili.
• Old-fashioned style: add sliced onions.

If you want, I can also share:

• A no-sugar pickled beet version
• A canned (shelf-stable) method
• Or a quick 30-minute pickled beet recipe

Just tell me 😊