Homemade Pickled Beets – recipesshubb

Homemade Pickled Beets – Sweet, Tangy, and Easy

Homemade pickled beets are a timeless favorite known for their vibrant color, sweet-tart flavor, and long shelf life in the refrigerator. Making them at home allows you to control the balance of sweetness and acidity while avoiding preservatives found in store-bought versions. These pickled beets are perfect as a side dish, salad topping, or sandwich addition.

This recipe uses simple pantry ingredients and a straightforward method, making it ideal for beginners and experienced home cooks alike.

Ingredients

1 kg (2 lb) fresh beets
1 cup white vinegar or apple cider vinegar
1 cup water
¾ cup sugar
1 teaspoon salt

Optional Flavorings

2–3 whole cloves
1 small cinnamon stick
½ teaspoon whole peppercorns
1 bay leaf

Time and Temperature

Preparation Time: 15 minutes
Cooking Time: 40–45 minutes
Cooling Time: 30 minutes
Total Time: About 1½ hours

Cooking Temperatures

Boiling beets: 100°C (212°F)
Simmering pickling liquid: 85–90°C (185–195°F)

Instructions

Step 1: Cook the Beets

Wash the beets thoroughly, trimming off the stems but leaving about 2 cm (1 inch) attached to prevent color loss.

Place the beets in a large pot and cover with water. Bring to a boil at 100°C (212°F), then reduce heat and simmer for 30–40 minutes, or until tender when pierced with a knife.

Drain and allow the beets to cool slightly. Once cool enough to handle, rub off the skins using your fingers or a paper towel. Slice or cut into desired shapes.

Step 2: Prepare the Pickling Liquid

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

Bring to a gentle simmer over medium heat (85–90°C / 185–195°F), stirring until the sugar and salt are fully dissolved. Simmer for 5 minutes, then remove from heat.

Step 3: Pack and Pickle

Place the sliced beets into clean, heat-safe glass jars. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.

Let the jars cool to room temperature, then seal with lids.

Step 4: Chill and Store

Refrigerate the pickled beets for at least 24 hours before serving to allow flavors to develop. The taste improves over several days.

Serving Suggestions

Serve as a side dish with roasted meats
Add to salads with goat cheese or feta
Use in sandwiches or wraps
Pair with hard-boiled eggs

Storage and Food Safety

Store in the refrigerator at 4°C (40°F) or below
Keeps for up to 4 weeks
Always use clean utensils when serving
This is a refrigerator pickle recipe, not shelf-stable canning

Tips for Best Results

Wear gloves when handling beets to avoid staining
Slice beets evenly for consistent pickling
Adjust sugar for sweeter or more tangy flavor
Apple cider vinegar adds a milder taste

Variations

Spiced: Add ginger or star anise
Savory: Reduce sugar and add garlic
Quick pickles: Use pre-cooked beets

Conclusion

Homemade pickled beets are simple to prepare and full of classic flavor. With their striking color and balanced sweetness, they make a versatile addition to many meals. Once you try making them at home, you’ll never want store-bought again.