This homemade pickled beets recipe is a delightful blend of tangy and sweet flavors, perfect for salads, sandwiches, or as a flavorful side dish. Enjoy this easy and versatile recipe to preserve the earthy goodness of fresh beets.
Ingredients:
- 2 pounds fresh beets
- 1 cup white vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon whole cloves (optional)
- 1 cinnamon stick (optional)
Instructions:
- Wash the beets thoroughly and trim the stems, leaving about 1 inch to prevent bleeding during cooking.
- Place the beets in a large pot, cover with water, and bring to a boil. Simmer for 30–40 minutes or until tender.
- Drain the beets and let them cool slightly. Peel the skins off by rubbing them gently under running water. Slice or quarter the beets as desired.
- In a separate pot, combine vinegar, water, sugar, salt, cloves, and the cinnamon stick. Bring to a boil, stirring until the sugar dissolves.
- Pack the beets into sterilized jars, leaving some space at the top. Pour the hot vinegar mixture over the beets, covering them completely.
- Seal the jars tightly and let them cool to room temperature. For the best flavor, refrigerate for at least 24 hours before serving.
Enjoy your pickled beets!