Description
Homemade pickled beets are a classic preserve that’s sweet, tangy, and full of earthy flavour. They make a delicious side dish, salad topping, or sandwich ingredient and are a great way to enjoy fresh beets all year round. This easy recipe combines tender cooked beets with a perfectly balanced vinegar brine infused with sugar and warm spices. The flavour improves after a day or two in the refrigerator, making them ideal for meal prep and entertaining.
Ingredients
For the Beets
- 2 lbs (900 g) fresh beets
- Water for boiling
Pickling Brine
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 cup water
- ¾ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon whole black peppercorns
- 4 whole cloves
- 1 cinnamon stick (optional)
- 1 bay leaf (optional)
Instructions
Step 1: Cook the Beets
- Wash the beets, leaving about 2.5 cm (1 inch) of stems attached.
- Place them in a large pot and cover with water.
- Bring to a boil, then reduce to a simmer.
- Cook for 35–50 minutes, depending on size, until fork tender.
- Drain and cool until easy to handle.
Step 2: Peel and Slice
- Rub the skins off with your hands or a paper towel.
- Slice or dice the beets into your preferred size.
Step 3: Make the Brine
- In a saucepan, combine the white vinegar, apple cider vinegar, water, sugar, salt, peppercorns, cloves, cinnamon stick, and bay leaf.
- Bring to a gentle boil while stirring until the sugar dissolves.
- Simmer for 5 minutes.
Step 4: Fill the Jars
- Pack the sliced beets into clean jars.
- Pour the hot brine over the beets, ensuring they are completely covered.
- Remove any air bubbles and seal with lids.
Step 5: Refrigerate
Allow the jars to cool to room temperature before refrigerating. For the best flavour, chill for at least 24 hours before serving. The pickled beets will continue to develop flavour over the next few days.
Serving Suggestions
Enjoy pickled beets:
- In green salads
- With goat cheese or feta
- On burgers or sandwiches
- Alongside grilled meats
- On charcuterie boards
- Mixed into grain bowls
- As a healthy snack
Storage
- Store refrigerated for up to 2 months.
- If you want shelf-stable jars, use a tested water-bath canning method and follow current food preservation guidelines.
Tips for the Best Pickled Beets
- Choose small to medium-sized beets for a sweeter flavour.
- Wear gloves while peeling to avoid staining your hands.
- Allow the beets to pickle for at least 24–48 hours for the best taste.
- Add sliced onions for extra flavour.
- For a sweeter version, increase the sugar slightly.
- For extra spice, add a pinch of chilli flakes.
Nutrition (Approximate per serving)
- Calories: 90
- Carbohydrates: 21 g
- Protein: 1 g
- Fat: 0 g
- Fibre: 2 g
- Sugar: 17 g
- Sodium: 180 mg
Frequently Asked Questions (FAQs)
Do I have to cook the beets before pickling?
Yes. Cooking makes the beets tender and easy to peel while helping them absorb the pickling brine.
How long do homemade pickled beets last?
Refrigerated pickled beets generally keep well for up to 2 months when stored in clean, sealed jars.
Can I use apple cider vinegar only?
Yes. Using only apple cider vinegar gives a slightly milder, fruitier flavour than white vinegar.
Can I reduce the sugar?
Yes. You can reduce the sugar to suit your taste, though it helps balance the acidity of the vinegar.
Can I add onions?
Absolutely. Thinly sliced onions pair very well with pickled beets.
Are pickled beets healthy?
Yes. Beets are naturally rich in fibre, folate, manganese, and antioxidants. Pickled beets can be part of a balanced diet, though they do contain added sugar and salt.
