This easy pickled beets recipe is a tangy and sweet delight, perfect for salads, sandwiches, or as a tasty snack. With a balance of vinegar, sugar, and spices, these vibrant beets will become a favorite in your pantry.
Ingredients
- 2 pounds fresh beets, washed and trimmed
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup water
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 4-6 whole cloves (optional)
Instructions
- Cook the Beets:
- Place the trimmed beets in a large pot and cover them with water.
- Bring to a boil and simmer for 30-40 minutes or until tender when pierced with a fork.
- Drain, let cool slightly, then peel the skins off (they should slide off easily). Slice or quarter the beets as desired.
- Prepare the Pickling Brine:
- In a medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, salt, peppercorns, bay leaves, and cloves (if using).
- Bring to a gentle boil, stirring until the sugar and salt dissolve. Remove from heat.
- Pack the Beets:
- Pack the prepared beet slices or quarters into sterilized jars, leaving about 1/2 inch of headspace.
- Pour the hot brine over the beets, ensuring they are fully submerged. Discard bay leaves.
- Seal and Store:
- Seal the jars with clean lids and rings.
- Allow the jars to cool to room temperature, then refrigerate.
- Marinate and Enjoy:
- Let the pickled beets marinate for at least 24 hours before enjoying. They will last up to 2 months in the refrigerator.
Let me know if you’d like to customize this recipe!