Homemade Pickled Beets

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## Homemade Pickled Beets

Servings: 4–6 (Makes about 2 pint jars)

Prep time: 15 mins | Cook time: 30–45 mins | Total time: 1 hour (plus chilling)

### Ingredients

  • Beets: 2 lbs fresh beets (medium-sized work best)

  • Vinegar: 1 cup apple cider vinegar (5% acidity)

  • Water: 1 cup

  • Sweetener: ½ cup granulated sugar (adjust to taste)

  • Salt: 1 tsp pickling salt or sea salt

  • Spices: 1 cinnamon stick, 3–4 whole cloves, and ½ tsp mustard seeds

  • Optional: ½ thinly sliced red onion

### Instructions

  1. Prepare the Beets: Trim the greens (leave 1 inch of stem to prevent “bleeding”). Scrub them clean but leave the skin on.

  2. Boil: Place beets in a large pot of water. Bring to a boil, then simmer for 30–45 minutes until fork-tender.

  3. Shock & Peel: Drain and immediately plunge beets into an ice bath. The skins should slip right off with a little thumb pressure. Slice or quarter them into bite-sized pieces.

  4. Create the Brine: In a saucepan, combine vinegar, water, sugar, salt, and spices. Bring to a boil, stirring until sugar dissolves. Simmer for 5 minutes.

  5. Pack: Place sliced beets (and onions, if using) into clean glass jars.

  6. Pour: Pour the hot brine over the beets, ensuring they are fully submerged.

  7. Chill: Let cool to room temperature, seal the lids, and refrigerate for at least 24 hours before eating.

### Nutritional Info (Per ½ cup serving)

Metric Amount
Calories 75 kcal
Carbohydrates 18g
Fiber 2g
Sugar 15g
Sodium 240mg

### Benefits

  • Heart Health: Beets are rich in nitrates, which the body converts into nitric oxide, helping to relax blood vessels and support healthy blood pressure.

  • Digestive Aid: The fiber in beets combined with the acetic acid in vinegar can help support gut health.

  • Antioxidants: The deep red pigment (betalains) has powerful anti-inflammatory properties.

### Tips & Notes

  • The “Slip” Method: Don’t peel beets with a peeler before cooking! Boiling them with the skin on keeps the color vibrant. The skin slips off effortlessly once cooked.

  • Spice it Up: Feel free to swap cinnamon/cloves for black peppercorns and fresh dill if you prefer a savory, “dilly” profile.

  • Shelf Life: These refrigerator pickles will stay fresh and crunchy for up to 3 weeks in the fridge. They are not shelf-stable unless you use a formal water-bath canning process.

### Q&A

Q: Can I use canned beets to save time?

A: You can, but the texture will be much softer. If you go this route, skip the boiling step and go straight to the brine.

Q: Why did my brine turn cloudy?

A: This usually happens if you use table salt with anti-caking agents. Using pickling salt or pure sea salt keeps the brine crystal clear.

Q: Are these fermented?

A: No, these are “quick pickles” made with vinegar. Fermented beets require a salt-water brine and several days at room temperature to develop natural probiotics.

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