Homemade pickled beets are a flavorful and colorful addition to salads, sandwiches, and charcuterie boards. This easy recipe combines the earthy sweetness of beets with a tangy brine, creating a delicious condiment or side that can enhance any meal.

Equipment:

Large pot for boiling beets
Knife and cutting board
Jars with tight-fitting lids for storing
Measuring cups and spoons
Saucepan for the brine

Ingredients:

2 pounds fresh beets
2 cups water
1 cup white vinegar or apple cider vinegar
1 cup sugar
1 teaspoon salt
2 whole cloves (optional)
1/2 teaspoon whole peppercorns (optional)
1 small onion, thinly sliced (optional)

Instructions:

Prepare the Beets:
- Wash the beets thoroughly to remove any dirt. Trim the tops and roots, but leave the skins on.
- Place the beets in a large pot and cover with water. Bring to a boil and cook for 25-30 minutes or until the beets are tender when pierced with a fork.
- Drain and let the beets cool enough to handle. Peel the skins off, then slice or cube the beets according to your preference.
Make the Pickling Brine:
- In a saucepan, combine water, vinegar, sugar, and salt. Add cloves and peppercorns if using. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
Assemble the Pickled Beets:
- Place the sliced or cubed beets in clean jars. Add a few slices of onion between the layers of beets if desired.
- Pour the hot pickling brine over the beets in the jars, ensuring the beets are completely covered. Leave about 1/2 inch of headspace at the top of each jar.
Seal and Store:
- Close the jars tightly with their lids. Let them cool to room temperature.
- Once cooled, store the pickled beets in the refrigerator. Allow the beets to marinate for at least 48 hours for the best flavor development.
Serve:
- Enjoy your homemade pickled beets as a side dish, in salads, or as a colorful addition to appetizer trays.

Tips:

For a variation in flavor, add other spices such as mustard seeds, cinnamon sticks, or star anise to the brine.
The pickling brine can be adjusted to taste. If you prefer less sweetness, reduce the amount of sugar or add more vinegar for extra tanginess.
Make sure the jars and lids are clean to prevent contamination and ensure the longevity of your pickled beets.

Homemade pickled beets are not only easy to make but also a delicious way to add flavor and color to your meals. This recipe provides a perfect balance of sweetness and acidity, making these pickled beets a versatile and delightful treat that can be enjoyed in numerous ways.

Homemade pickled beets

Homemade pickled beets are a flavorful and colorful addition to salads, sandwiches, and charcuterie boards.

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Equipment

Large pot for boiling beets
Knife and cutting board
Jars with tight-fitting lids for storing
Measuring cups and spoons
Saucepan for the brine

Ingredients

2 pounds fresh beets
2 cups water
1 cup white vinegar or apple cider vinegar
1 cup sugar
1 teaspoon salt
2 whole cloves optional
1/2 teaspoon whole peppercorns optional
1 small onion thinly sliced (optional)

Instructions

Prepare the Beets:
Wash the beets thoroughly to remove any dirt. Trim the tops and roots, but leave the skins on.
Place the beets in a large pot and cover with water. Bring to a boil and cook for 25-30 minutes or until the beets are tender when pierced with a fork.
Drain and let the beets cool enough to handle. Peel the skins off, then slice or cube the beets according to your preference.
Make the Pickling Brine:
In a saucepan, combine water, vinegar, sugar, and salt. Add cloves and peppercorns if using. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
Assemble the Pickled Beets:
Place the sliced or cubed beets in clean jars. Add a few slices of onion between the layers of beets if desired.
Pour the hot pickling brine over the beets in the jars, ensuring the beets are completely covered. Leave about 1/2 inch of headspace at the top of each jar.
Seal and Store:
Close the jars tightly with their lids. Let them cool to room temperature.
Once cooled, store the pickled beets in the refrigerator. Allow the beets to marinate for at least 48 hours for the best flavor development.