Ah, pickled beets—sweet, tangy, earthy, and vibrantly red. They’re a classic addition to salads, sandwiches, or just as a snack. Here’s a full homemade guide.
🥗 Pickled Beets (Easy Homemade)
Ingredients (makes ~2 cups)
- 4–5 medium beets, peeled and sliced (1/4 inch thick or cubes)
- 1 cup white vinegar (or apple cider vinegar for a milder taste)
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp salt
- 1/2 tsp black peppercorns
- 1 cinnamon stick (optional)
- 2–3 cloves (optional)
Instructions
1. Cook the beets
- Place peeled beets in a pot, cover with water, and boil 20–30 minutes until tender.
- Drain and let cool slightly.
2. Make the pickling brine
- In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Heat until sugar dissolves and brine is simmering.
3. Pack the beets
- Place cooked beets in a sterilized jar.
- Pour hot brine over beets, ensuring they’re fully submerged.
4. Cool & refrigerate
- Let jar cool to room temperature, then refrigerate at least 24 hours for flavors to meld.
🔥 Tips & Tricks
- Slice thin for salads or sandwiches; keep chunky for a side dish.
- Beets can stain hands and surfaces—wear gloves!
- Pickled beets last 2–3 weeks in the fridge.
- Add fresh dill or a splash of orange juice for a flavor twist.
✨ Serving ideas
- Toss into spinach salad with goat cheese and walnuts
- Layer in a reuben sandwich or wrap
- Serve as a side with roasted meats
If you want, I can give a quick stove-top version that’s ready in just a few hours and extra sweet-spicy, perfect for snacks.
