Pickled Beets Recipe 😋
Ingredients
6–8 medium beets
1 cup white vinegar
1 cup water
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon black peppercorns (optional)
2–3 whole cloves (optional)
1 small cinnamon stick (optional)
1 small onion, thinly sliced (optional)
Instructions
Cook the beets
Wash beets well and trim the tops, leaving about 1 inch of stem.
Boil in water for 30–40 minutes until fork-tender.
Cool and peel
Drain and let cool slightly. Rub off the skins with your hands or a paper towel.
Slice the beets
Cut into slices or wedges, depending on your preference.
Make the pickling brine
In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
Bring to a boil and stir until sugar dissolves.
Pack the jars
Place sliced beets (and onion if using) into clean jars.
Pour brine over beets
Carefully pour the hot brine over the beets until fully covered.
Chill
Let cool, cover, and refrigerate for at least 24 hours before eating for best flavor.
Tips
Tastes even better after 2–3 days.
Great served cold with salads or alongside roasted meats.
Sweet, tangy, and delicious!
