This pickled beet recipe brings together the natural sweetness of beets with the tangy bite of vinegar, creating a perfect balance of flavors. It’s an easy and delicious way to preserve beets for salads, sandwiches, or as a tasty side dish. Great for meal prep and storing in jars for later use!
Ingredients:
- 2 pounds fresh beets, peeled and sliced
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 tablespoon salt
- 1 cinnamon stick
- 3 whole cloves
- 1 bay leaf
- Optional: 1 teaspoon mustard seeds, 1 teaspoon black peppercorns
Instructions:
- Prepare the beets:
Wash, peel, and slice the beets into even rounds or wedges, depending on your preference. - Cook the beets:
In a large pot, bring water to a boil. Add the beets and cook for about 25-30 minutes or until tender. Drain and set aside. - Make the pickling brine:
In a separate pot, combine the white vinegar, apple cider vinegar, water, sugar, salt, cinnamon stick, cloves, and bay leaf. If using mustard seeds and peppercorns, add them now. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. - Pack the jars:
Place the cooked beets into sterilized jars, leaving a bit of space at the top. - Add the brine:
Carefully pour the hot pickling brine over the beets, ensuring the liquid covers them completely. - Seal and store:
Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate for at least 24 hours to allow the flavors to develop. For best results, let the beets pickle for 2-3 days before serving.
Enjoy your pickled beets as a flavorful addition to meals or snacks!