There’s something timeless and satisfying about a jar of homemade pickled beets. Their deep ruby color, naturally sweet flavor, and tangy finish make them a standout addition to salads, sandwiches, or even a simple snack right out of the fridge. Whether you’re looking to elevate your meal prep or add a refreshing twist to your vegetable game, this easy recipe brings bold flavor with minimal fuss.
Let’s walk through a simple method to transform humble beets into a crisp, vibrant treat you’ll want to keep on hand at all times.
Gathering the Ingredients
To begin, you’ll need six medium-sized beets. Give them a good rinse and trim off the ends, leaving the skin on for now. For the brine, combine equal parts white vinegar and water—one cup of each is perfect. Add half a cup of granulated sugar to create that signature sweet balance, and include half a teaspoon of salt for seasoning. If you’d like to enhance the flavor further, consider adding a quarter teaspoon of ground cloves, half a teaspoon of whole black peppercorns, and a cinnamon stick. These optional ingredients bring warm, spiced undertones to the final product.
Cooking the Beets
Place the beets in a large pot and cover them with water. Bring to a boil, then reduce to a simmer and cook until the beets are tender when pierced with a fork. This usually takes about 30 to 40 minutes, depending on their size. Once done, drain the water and allow the beets to cool. As they cool, the skins will loosen and can be easily slipped off by hand or with a towel. Slice the peeled beets into rounds or wedges—whichever suits your serving style.
Preparing the Brine
While the beets cool, create the brine by combining the vinegar, water, sugar, salt, and any optional spices in a saucepan. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves completely. Once the brine is hot and fragrant, it’s ready to pour.
Packing and Storing
Place the sliced beets into sterilized mason jars, packing them in gently but snugly. Carefully pour the hot brine over the beets, ensuring they are fully covered while leaving about half an inch of space at the top of each jar. Seal the jars with tight-fitting lids and allow them to cool at room temperature before placing them in the refrigerator.
Although they’ll be ready to eat after 24 hours, the flavor deepens beautifully after a few days of marinating. Stored properly in the fridge, your pickled beets will stay fresh and delicious for up to four to six weeks.
Final Thoughts
Homemade pickled beets are a simple pleasure—easy to make, endlessly versatile, and bursting with bold, tangy sweetness. Whether you enjoy them tossed in salads, served alongside roasted meats, or simply savored by the spoonful, they’re sure to become a regular favorite in your refrigerator.
Give this recipe a try and enjoy the vibrant transformation of beets into a gourmet pantry staple, made right in your own kitchen.