Pickled Beets Recipe
Ingredients
4–5 medium beets
1 cup vinegar (apple cider or white vinegar)
½ cup water
⅓–½ cup sugar (adjust to taste)
½ tsp salt
Optional flavorings:
1 small cinnamon stick
2–3 cloves
1 bay leaf
A few peppercorns
Instructions
Cook the beets
Wash beets (don’t peel yet).
Boil in water for 30–45 minutes until fork-tender.
Drain, cool slightly, then peel (skins slide off easily).
Slice into rounds.
Make the pickling liquid
In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
Bring to a gentle boil, stirring until sugar dissolves.
Simmer 5 minutes.
Pickle
Place sliced beets in a clean jar or bowl.
Pour hot liquid over beets until fully covered.
Let cool, then refrigerate.
Chill & serve
Best after 12–24 hours.
Keeps in the fridge up to 2 weeks.
Serving Ideas
Serve cold as a side dish
Add to salads with feta or goat cheese
Pair with grilled meats or sandwiches
If you want, I can also give:
No-sugar version
Spicy beets
Roasted pickled beets
Middle Eastern–style beet salad
Just tell me 😊
