Ingredients
- 6 medium fresh beets
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon whole cloves (optional)
- ½ teaspoon whole allspice (optional)
- 1 cinnamon stick (optional)
Instructions
- Prepare the beets: Wash the beets thoroughly. Cut off the greens, leaving about 1 inch of stems attached to prevent bleeding.
- Cook the beets: Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until tender. Drain and let them cool slightly.
- Peel and slice: Once cool enough to handle, rub off the skins. Slice the beets into ¼-inch rounds or wedges.
- Make the pickling brine: In a saucepan, combine vinegar, water, sugar, salt, and spices if using. Bring to a boil, stirring to dissolve the sugar.
- Pickle: Pack the sliced beets into clean jars. Pour the hot brine over the beets, making sure they’re fully covered.
- Seal and chill: Let cool to room temperature, then seal with lids and refrigerate for at least 24 hours before eating for the best flavor.
Enjoy your delicious homemade pickled beets!
If you’d like, I can also give you a version for canning or storing longer-term. Just let me know!