These Homemade Pickled Beets are sweet, tangy, and bursting with vibrant color. They make a delicious side dish, salad topping, or healthy snack. The combination of earthy beets and a flavorful vinegar brine creates a classic recipe that can be enjoyed year-round. Best of all, they’re easy to make with simple pantry ingredients.
Ingredients
For the Beets
- 2 pounds (900 g) fresh beets
- Water, as needed
For the Pickling Brine
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) apple cider vinegar
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- 4 whole cloves (optional)
- 1 small cinnamon stick (optional)
Instructions
Step 1: Cook the Beets
Wash the beets thoroughly and trim off the leaves, leaving about 1 inch of stem attached. Place the beets in a large pot and cover with water. Bring to a boil over medium-high heat.
Reduce the heat and simmer for 35–45 minutes, or until the beets are fork-tender. Cooking time will vary depending on the size of the beets.
Step 2: Cool and Peel
Drain the cooked beets and allow them to cool until they can be handled comfortably. Using your hands or a paper towel, gently rub off the skins. They should slide off easily.
Slice the beets into rounds about ¼ inch thick or cut them into wedges, depending on your preference.
Step 3: Prepare the Brine
In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, water, salt, peppercorns, cloves, and cinnamon stick.
Bring the mixture to a gentle boil, stirring occasionally until the sugar completely dissolves. Reduce the heat and simmer for 5 minutes to allow the spices to infuse the brine.
