Homemade Pickled Beets RecipeĀ 

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Homemade Pickled Beets RecipeĀ 

Description:
Sweet, tangy, and bursting with earthy flavor, theseĀ Homemade Pickled BeetsĀ are perfect for salads, snacks, or straight from the jar! This simple recipe requires just a few pantry staples and makes beets taste absolutely irresistible. With a balance of vinegar, sugar, and optional warm spices, these pickled beets stay fresh in the refrigerator forĀ 4ā€“6 weeks, getting more flavorful over time.

Servings:Ā About 3ā€“4 pints |Ā Prep Time:Ā 15 mins |Ā Cook Time:Ā 40 mins |Ā Chill Time:Ā 24 hrs

Ingredients:

  • 6 mediumĀ beetsĀ (washed and trimmed)

  • 1 cupĀ white vinegar

  • 1 cupĀ water

  • Ā½ cupĀ granulated sugar

  • Ā½ teaspoonĀ salt

  • Ā¼ teaspoonĀ ground clovesĀ (optional)

  • Ā½ teaspoonĀ whole black peppercornsĀ (optional)

  • 1Ā cinnamon stickĀ (optional)

Instructions:

  1. Boil the Beets:Ā Place beets in a large pot, cover with water, and boil until tender (30ā€“40 mins). Drain and cool.

  2. Peel & Slice:Ā Slip off the skins and slice beets into rounds or wedges.

  3. Make the Brine:Ā In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a boil until sugar dissolves.

  4. Pack the Jars:Ā Add sliced beets to sterilized jars and pour hot brine over, leaving Ā½ inch headspace.

  5. Seal & Chill:Ā Seal jars, let cool, and refrigerate for at least 24 hours before serving.

Storage:

KeepsĀ 4ā€“6 weeksĀ in the refrigerator. Flavor improves after 2ā€“3 days.

Nutrition (per Ā½ cup):

  • Calories:Ā 70 kcal

  • Carbs:Ā 18g

  • Sugar:Ā 16g

  • Protein:Ā 1g

  • Fat:Ā 0g

Health Benefits:

āœ” Rich in antioxidants and fiber
āœ” Supports heart health
āœ” Low in calories, perfect for weight management

Q&A Section:

Q1: Can I use apple cider vinegar instead of white vinegar?
Yes! Apple cider vinegar adds a slightly fruity flavor to the beets.

Q2: Can I make this recipe without sugar?
You can reduce or omit sugar, but it will make the beets more tangy. Try honey or a sugar substitute if preferred.

Q3: Do I need to sterilize the jars if Iā€™m refrigerating them?
No, just make sure theyā€™re clean and dry. Sterilizing is needed only for long-term canning.

Q4: How soon can I eat them?
After 24 hours for mild flavor, but best after 2ā€“3 days.

Q5: Can I add other veggies?
Yes! Carrots or onions taste amazing in this brine.

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