These homemade pickled beets are sweet, tangy, colorful, and easy to prepare. Enjoy them with salads, sandwiches, or your favorite meals.
Ingredients
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500 g fresh beets
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1 cup white vinegar (5% acidity)
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1 cup water
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2–3 tablespoons sugar
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1 teaspoon salt
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½ teaspoon black peppercorns (optional)
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1 small cinnamon stick (optional)
Instructions
1. Wash the beets
Scrub the beets thoroughly. Leave a little stem attached to help prevent color loss while cooking.
2. Cook and slice
Boil for 30–45 minutes, or until tender. Cool, peel, and slice into rounds or cubes.
3. Prepare the brine
Heat the vinegar, water, sugar, and salt until dissolved. Add peppercorns or cinnamon if desired.
4. Fill and refrigerate
Place the sliced beets in a clean glass jar. Pour the brine over them until covered. Cool promptly, seal, and refrigerate.
Tips for Delicious Pickled Beets
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For sweeter beets: Add another tablespoon of sugar.
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For extra flavor: Add sliced onion, cloves, or mustard seeds.
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For the best taste: Refrigerate for at least 24 hours before eating.
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For safe storage: Keep refrigerated at 4°C (40°F) or below and use within 2–3 weeks. This is a refrigerator pickle recipe, not a shelf-stable canning recipe.
How to Serve
Enjoy pickled beets with salads, grilled vegetables, sandwiches, rice dishes, or as a tangy side dish.
Enjoy your homemade sweet-and-tangy pickled beets!
