Ingredients
- 4–5 medium fresh beets
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon whole black peppercorns (optional)
- 2–3 whole cloves (optional)
Instructions
- Wash the beets thoroughly and trim the stems, leaving about 1 inch attached.
- Place the beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender (about 30–40 minutes, depending on size).
- Drain and let the beets cool enough to handle. Peel off the skins and slice or quarter the beets as desired.
- In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, and cloves. Bring to a boil, stirring until the sugar dissolves.
- Pack the beets into sterilized jars and pour the hot pickling liquid over them, leaving about ½ inch of headspace.
- Seal with lids and let cool to room temperature. Refrigerate for at least 24 hours for best flavor — they’ll taste even better after a few days!
Enjoy your homemade pickled beets on salads, sandwiches, or as a tangy snack straight from the jar!
Would you like me to add tips for canning these for long-term storage?