Homemade Pickled Beets Recipe

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Here’s a classic homemade pickled beets recipe — tangy, slightly sweet, and bursting with that earthy beet flavor you can enjoy year-round! 🥄

🥕 Homemade Pickled Beets Recipe

Prep time: 25 minutes
Cook time: 40 minutes
Cooling time: 1 hour
Yields: About 4 pint jars

🧺 Ingredients:

  • 2 ½ pounds fresh beets (about 8 medium)

  • 1 ½ cups white vinegar

  • 1 cup sugar

  • 1 cup water

  • 1 teaspoon salt

  • ½ teaspoon ground cloves (optional)

  • ½ teaspoon allspice (optional)

  • 1 cinnamon stick (optional)

🥣 Instructions:

  1. Prepare the beets:
    Trim the beet tops, leaving about 1 inch of stems to prevent bleeding. Wash thoroughly to remove dirt.

  2. Cook the beets:
    Place beets in a large pot and cover with water. Bring to a boil, then simmer for 30–40 minutes or until tender when pierced with a fork.

  3. Cool and peel:
    Drain and let cool slightly. Slip off the skins under cold running water—they should peel easily. Slice or quarter the beets as desired.

  4. Make the pickling brine:
    In a medium saucepan, combine vinegar, sugar, water, salt, and spices (if using). Bring to a gentle boil, stirring until sugar dissolves. Simmer for 5 minutes.

  5. Combine and jar:
    Add the sliced beets to the hot brine. Simmer together for about 2–3 minutes.
    Using sterilized jars, pack the beets tightly and pour the hot brine over them, leaving about ½ inch of headspace.

  6. Seal and store:
    Wipe jar rims clean, seal with lids, and let cool to room temperature.

    • For quick refrigerator pickles, refrigerate immediately after cooling — they’ll keep for up to 3 months.

    • For longer storage, process jars in a boiling water bath for 30 minutes.

🌿 Serving Suggestions:

  • Serve alongside roast meats or BBQ.

  • Add to salads for color and zest.

  • Use on charcuterie boards or sandwiches for a tangy pop!

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