Homemade Pickled Beets

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Homemade Pickled Beets 

Description

These Homemade Pickled Beets are sweet, tangy, and vibrant in both flavor and color. They’re easy to make with simple pantry ingredients and are perfect for salads, sandwiches, grain bowls, or enjoying straight from the jar. This is a classic refrigerator-style pickled beet recipe—no canning required.

Ingredients

  • 6 medium beets, washed and trimmed

  • 1 cup white vinegar

  • 1 cup water

  • ½ cup granulated sugar

  • ½ teaspoon salt

Optional Flavor Add-Ins (choose any):

  • 1 small cinnamon stick

  • 3–4 whole cloves

  • ½ teaspoon mustard seeds

  • 1 bay leaf

Instructions

  1. Cook the Beets

    • Place beets in a pot and cover with water.

    • Bring to a boil, then reduce heat and simmer for 30–40 minutes, until fork-tender.

    • Drain and allow to cool slightly. Peel skins off (they should slide off easily).

    • Slice or dice beets as desired.

  2. Make the Pickling Brine

    • In a saucepan, combine vinegar, water, sugar, salt, and any optional spices.

    • Bring to a gentle boil, stirring until sugar dissolves.

    • Simmer for 2–3 minutes, then remove from heat.

  3. Pickle the Beets

    • Place sliced beets into clean glass jars or a heat-safe container.

    • Pour hot brine over beets until fully submerged.

    • Let cool to room temperature.

  4. Chill & Serve

    • Cover and refrigerate for at least 24 hours before eating.

    • Flavor improves over 2–3 days.

Notes

  • These are refrigerator pickles, not shelf-stable canned beets.

  • Beets will stain—use gloves or a cutting board you don’t mind coloring.

  • Keeps well in the fridge for up to 3 weeks.

Tips for Best Flavor

  • Slice beets evenly for consistent pickling.

  • For less sweetness, reduce sugar to â…“ cup.

  • For extra tang, replace ¼ cup water with more vinegar.

  • Golden beets can be used for a milder flavor and lighter color.

Servings

  • Makes: About 4 servings

  • Serving size: ½ cup

Nutritional Information (Approx. per serving)

  • Calories: 90

  • Carbohydrates: 21g

  • Sugar: 18g

  • Fiber: 2g

  • Protein: 1g

  • Fat: 0g

  • Sodium: 120mg

(Values vary depending on sugar amount and beet size.)

Health Benefits

  • Rich in Antioxidants: Beets support heart and cell health.

  • High in Fiber: Aids digestion.

  • Naturally Low Fat: A healthy, flavorful side dish.

  • Supports Blood Flow: Beets contain nitrates that help circulation.

Q & A

Q: How long do pickled beets last?
A: Up to 3 weeks refrigerated in a sealed container.

Q: Can I reduce the sugar?
A: Yes, adjust to taste or substitute with honey or maple syrup.

Q: Do I have to cook the beets first?
A: Yes—cooking softens them and allows the brine to absorb properly.

Q: Can I add onions?
A: Absolutely! Thinly sliced red onions work very well.

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