Homemade Pickled Beets Recipe

 

Homemade Pickled Beets Recipe: A Tangy, Sweet, and Nutritious Treat

If you’ve ever had pickled beets at a family gathering or in a salad at a rustic café, you know just how delicious they can be. Earthy, sweet, and tangy all at once, pickled beets are a timeless recipe that adds a vibrant splash of flavor—and color—to any meal. The best part? Making them at home is surprisingly easy and affordable.

Whether you're a seasoned home canner or a total beginner, this homemade pickled beets recipe will walk you through everything you need to know.

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Why Pickled Beets?

Pickled beets are more than just tasty—they’re good for you, too. Beets are packed with nutrients like:

• Folate (vitamin B9) – supports cell growth

• Potassium and Magnesium – help regulate blood pressure

• Fiber – aids digestion

• Nitrates – may improve blood flow and endurance

Pickling not only extends the shelf life of beets but also enhances their flavor with a sweet and tangy brine that complements everything from salads to sandwiches.

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Ingredients

Here’s what you’ll need for a classic small-batch pickled beets recipe:

For the Beets:

• 6 medium fresh beets (about 2 lbs)

• Water (for boiling)

For the Pickling Brine:

• 1 cup apple cider vinegar (or white vinegar)

• 1 cup water

• ½ cup granulated sugar (adjust to taste)

• 1½ teaspoons salt

• Optional spices:

  • ½ teaspoon whole cloves

  • ½ teaspoon black peppercorns

  • 1 cinnamon stick

  • 1 bay leaf

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Instructions

1. Prepare the Beets

• Rinse the beets thoroughly to remove any dirt.

• Trim off the stems and roots.

• Boil the beets in water for 30–40 minutes, or until fork-tender.

• Drain, let cool slightly, then rub off the skins using your hands or a paper towel.

• Slice or quarter the beets, depending on your texture preference.

2. Make the Brine

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

• Bring to a simmer over medium heat, stirring until sugar and salt dissolve.

• Simmer for 5 minutes, then remove from heat.

3. Pickle the Beets

• Pack the sliced beets into sterilized glass jars.

• Pour the hot brine over the beets, leaving about ½ inch of headspace.

• Seal jars with lids. If you’re not canning them, let cool, then refrigerate.

4. Let Them Sit

• For best flavor, let the beets pickle in the refrigerator for at least 24–48 hours.

• They’ll keep in the fridge for up to 3 weeks, or you can water-bath can them for long-term storage.

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Ways to Use Pickled Beets

• Add to salads with goat cheese and walnuts

• Serve on charcuterie boards

• Chop into grain bowls or wraps

• Eat straight from the jar as a snack!

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Final Thoughts

Making your own pickled beets at home is not only satisfying—it allows you to customize the flavor and control the ingredients. Whether you like them more sweet or more tangy, spiced or simple, this recipe is a perfect starting point for a nutritious and flavorful addition to your kitchen.

So grab a bunch of fresh beets and start pickling—you'll wonder why you ever bought the store-bought kind!