Pickled Beets

 

Tangy, Sweet, and Perfectly Pickled: Homemade Pickled Beets

Pickled beets are a vibrant, flavorful way to enjoy this humble root vegetable. Sweet, tangy, and slightly earthy, they make a perfect addition to salads, sandwiches, or charcuterie boards. Making them at home is surprisingly simple, and the result is far more flavorful than store-bought versions. Once you try this recipe, you’ll wonder why you didn’t start pickling sooner!

Ingredients:

• 4–5 medium beets, peeled and sliced or cubed

• 1 cup white vinegar (or apple cider vinegar)

• 1 cup water

• ½ cup sugar (adjust to taste)

• 1 teaspoon salt

• 1–2 cloves garlic, optional

• 1–2 cinnamon sticks or a few whole cloves for extra flavor (optional)

Instructions:

1. Cook the beets: Boil or steam the peeled beets until tender, about 20–30 minutes depending on size. Drain and let cool slightly.

2. Prepare the pickling liquid: In a saucepan, combine vinegar, water, sugar, salt, and any optional spices. Bring to a boil, then simmer for 5 minutes until sugar dissolves.

3. Combine beets and liquid: Place the cooked beets in a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they’re fully submerged.

4. Cool and refrigerate: Let the pickled beets cool to room temperature before covering and refrigerating. For best flavor, let them sit for at least 24 hours. They’ll keep in the fridge for up to 2–3 weeks.

Why You’ll Love It:

• Sweet, tangy, and earthy flavors that enhance any meal.

• Versatile—perfect in salads, sandwiches, as a side dish, or even chopped into grain bowls.

• Easy to make at home with simple ingredients.

Pro Tip: For a colorful presentation, use a mix of golden and red beets. The flavor remains sweet and tangy, but the visual appeal is stunning.

Homemade Pickled Beets are a simple way to elevate your meals with bold flavor and vibrant color. Once you taste them, they’ll become a staple in your fridge and your go-to side dish for every occasion.