Name: Pickled Beets Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds fresh beets, trimmed and scrubbed; 1 cup white vinegar; 1/2 cup water; 1/2 cup granulated sugar; 1 1/2 teaspoons salt; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon black pepper; 1 small cinnamon stick (optional)

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If you’re craving a tangy, vibrant, and utterly addictive bite, Pickled Beets are the answer! This classic recipe transforms humble beets into a colorful jar of sweet-and-sour deliciousness, ready to elevate salads, sandwiches, or be enjoyed straight from the fridge. With their jewel-toned hue and unique zippy flavor, these Pickled Beets masterfully balance sweet and tart, making them a must-have for anyone who loves bold flavors and the joy of homemade pickles.

Ingredients You’ll Need

It’s amazing how a handful of pantry staples can create such a flavorful and eye-catching treat! Each ingredient in this Pickled Beets recipe plays an important role, whether it’s adding depth, brightness, or gentle warmth.

Fresh beets (2 pounds): The star of the show! Their earthy sweetness and brilliant color anchor the pickling process.
White vinegar (1 cup): Provides that classic tangy punch and helps the pickles keep their firm, satisfying texture.
Water (1/2 cup): Balances the acidity, softening the vinegar’s bite without dulling the flavors.
Granulated sugar (1/2 cup): Sweetens things just right and makes the brine perfectly craveable.
Salt (1 1/2 teaspoons): Enhances every flavor and brings out the sweetness of the beets.
Ground allspice (1/2 teaspoon): Infuses subtle warmth and a hint of spice.
Ground cloves (1/4 teaspoon): Adds a slight floral, spiced note that pairs beautifully with beets.
Black pepper (1/4 teaspoon): Lends a gentle peppery kick and complexity.
Cinnamon stick (1 small, optional): For an extra layer of cozy spice that truly makes pickled beets special.

How to Make Pickled Beets

Step 1: Cook the Beets

Start by placing your scrubbed, trimmed beets in a large pot, then cover them completely with water. Bring the water to a gentle boil, then reduce the heat and let the beets simmer for 30 to 40 minutes. You’re aiming for fork-tender; when you can easily pierce a beet, they’re ready. Drain and let the beets cool just enough to handle—cooling under cold water helps the skins slip right off. Use gloves if you want to keep your hands stain-free!

Step 2: Slice the Beets

Once your beets are cool enough, peel away their skins (they should slide off with a bit of gentle rubbing). Next, slice the beets into 1/4-inch rounds or whatever shape you love most—classic rounds, wedges, or even fun crinkle-cuts if you’ve got the tools. Set them aside while you prepare the brine.

Step 3: Make the Pickling Brine

In a saucepan, combine the white vinegar, water, sugar, salt, allspice, cloves, black pepper, and cinnamon stick if using. Bring the mixture up to a boil, stirring constantly to help the sugar dissolve, and then simmer for about 5 minutes to let all those flavors meld and shine. Don’t forget to remove the cinnamon stick once you’re done simmering!

Step 4: Pack and Pour

Now for the fun part: pack your sliced beets snugly into sterilized glass jars. Pour the hot pickling brine right over the beets, making sure they’re fully submerged. A little patience pays off here—tap the jars gently to release any air bubbles. Let them cool on the counter to room temperature.

Step 5: Refrigerate and Wait

Once cool, seal the jars and pop them in the fridge. While you can sneak a taste sooner, Pickled Beets truly shine after at least 24 hours of chill time. This lets every slice soak up the briny, sweet, gently spiced goodness. Your patience will be rewarded with beets that taste even better the longer they sit!

How to Serve Pickled Beets

Garnishes

Top your Pickled Beets with a sprinkle of fresh chopped herbs like dill or parsley, a dusting of cracked black pepper, or even a few toasted seeds. These small touches bring out the beet’s jewel-like color and add another pop of flavor or crunch to every bite.

Side Dishes

Pickled Beets are brilliantly versatile. Serve them next to grilled meats or fish to cut through richness, scatter them atop leafy green salads, or arrange them beside roasted potatoes and a dollop of creamy goat cheese. They’re a zippy, palate-pleasing contrast to hearty classic fare.

Creative Ways to Present

Feeling playful? Layer Pickled Beets in sandwiches or wraps for a burst of tang. Skewer slices for colorful party appetizers, or dice them into grain bowls. Hosting brunch? Add them to a charcuterie board for a pop of color and sweet-tart intrigue. They’re guaranteed to stand out!

Make Ahead and Storage

Storing Leftovers

Good news—Pickled Beets keep beautifully in the fridge for up to three weeks! Make sure your jars are tightly sealed, and always use a clean utensil when scooping them out. The flavors will continue to develop as they sit, so don’t be surprised if they taste even more delicious after a few days.

Freezing

While you can technically freeze beets, freezing Pickled Beets isn’t ideal. The texture tends to become a bit mushy after thawing, and their vibrant color can dull. For the best experience, stick with refrigerator storage for this batch.

Reheating

This is one dish that never needs reheating! Pickled Beets are meant to be enjoyed cold (or at cool room temperature), which makes them perfect for last-minute additions to meals and for snacking straight from the jar.

FAQs

Can I use canned beets instead of fresh?

Absolutely! If you’re pressed for time, you can swap in drained canned beets for fresh ones. Just skip the boiling and peeling step and proceed with slicing and pickling. The flavor won’t be quite as earthy and vibrant, but it’ll still be delicious!

How long do Pickled Beets need to sit before they’re ready to eat?

For the brightest, most balanced flavor, let your freshly pickled beets rest in the fridge for at least 24 hours before diving in. If you can wait 48 hours, they’ll taste even better as the flavors fully marry.

Can I use apple cider vinegar instead of white vinegar?

Yes! Apple cider vinegar adds a gentle fruitiness and a bit of extra complexity. It’s a great twist if you want to try something a little different while making Pickled Beets.

Do I need to sterilize the jars?

It’s always safest to use clean, sterilized jars when making refrigerated pickles like Pickled Beets. This ensures your pickles stay fresh and flavorful for as long as possible—even if you’re not canning them for pantry storage.

What else can I add to customize the flavor?

The base recipe is zippy and warmly spiced, but you can experiment by adding fresh ginger, a couple of garlic cloves, or some orange peels to the brine. Play around to come up with your own signature Pickled Beets!

Final Thoughts

Making your own Pickled Beets is such a satisfying way to enjoy this gorgeous root year-round. Whether you’re topping your favorite salad or serving them on a charcuterie board, they always bring a pop of flavor and color. Give this recipe a try—your fridge (and your future meals) will thank you!

Pickled Beets Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 55 minutes (plus chill time)
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

Learn how to make delicious homemade pickled beets with this easy recipe. These tangy and flavorful beets are perfect for salads, sandwiches, or as a zesty side dish.

Ingredients

Scale

Ingredients for Pickled Beets:

2 pounds fresh beets, trimmed and scrubbed
1 cup white vinegar
1/2 cup water
1/2 cup granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1 small cinnamon stick (optional)

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Instructions

Boil and Prepare Beets: Place beets in a pot, cover with water, boil, then simmer for 30–40 minutes until fork-tender. Peel and slice.
Make Pickling Liquid: In a saucepan, combine vinegar, water, sugar, salt, allspice, cloves, pepper, and cinnamon. Boil, then simmer for 5 minutes.
Pickle Beets: Pack sliced beets into jars, pour hot pickling liquid over them, cool, seal, and refrigerate for 24 hours.