Homemade Pickled Beets Recipe

adminon

🥣 Instructions

  1. Cook the Beets:
    Place the washed and trimmed beets in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for about 30–40 minutes, or until the beets are fork-tender.

  2. Cool and Peel:
    Drain the beets and let them cool just enough to handle. Rub off the skins using your hands or a paper towel — they should slide off easily. Slice or cube the beets as you like.

  3. Make the Pickling Brine:
    In a saucepan, combine the vinegar, water, sugar, salt, and any optional spices (cloves, peppercorns, cinnamon stick, etc.).
    Bring to a boil, stirring until the sugar dissolves.

  4. Combine Beets and Brine:
    Place the sliced beets in clean, heatproof jars. Pour the hot brine over them until fully covered.

  5. Seal and Chill:
    Let the jars cool to room temperature. Then seal tightly and refrigerate for at least 24 hours before serving.
    (The flavor gets even better after a couple of days!)

  6. Serve:
    Enjoy your pickled beets cold as a salad topping, side dish, or snack. They’ll keep in the fridge for up to 2 weeks.

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