🥄🌱 Homemade Pickled Beets (Refrigerator or Canned)
🧾 Ingredients (Makes ~2–3 pint jars)
-
2 lbs fresh beets (about 4–6 medium)
-
1 cup apple cider vinegar (or white vinegar)
-
1 cup water
-
½ cup granulated sugar (adjust to taste)
-
1½ tsp salt
-
Optional spices for classic flavor:
-
½ tsp black peppercorns
-
½ tsp mustard seeds
-
¼ tsp cloves (whole or ground)
-
1 small cinnamon stick
-
1–2 bay leaves
-
🔪 Instructions
1️⃣ Cook the Beets
-
Scrub beets clean but don’t peel yet.
-
Place in a large pot, cover with water, and bring to a boil.
-
Simmer for 30–40 minutes, or until fork-tender.
-
Drain and cool slightly. Use your hands or a paper towel to rub off the skins. Slice or cube to your preferred size.
2️⃣ Prepare the Pickling Brine
-
In a saucepan, combine:
-
Vinegar, water, sugar, salt, and optional spices.
-
-
Bring to a simmer and stir until sugar dissolves. Remove from heat.
3️⃣ Pack and Pour
-
Pack sliced beets into sterilized jars.
-
Pour hot brine over the beets, leaving ½ inch headspace.
-
Tap jars to release air bubbles and seal with lids.
🧊 For Refrigerator Pickled Beets:
-
Let jars cool to room temperature.
-
Refrigerate for at least 24–48 hours before eating (better after 3–5 days).
-
Keeps in the fridge for up to 3 weeks.
🫙 For Canning (Optional for Shelf-Stable Storage):
-
Process jars in a boiling water bath for 30 minutes (adjust for altitude).
-
Let cool undisturbed. Check seals after 24 hours.
-
Store in a cool, dark place for up to 12 months.
✅ Tips:
-
Use red, golden, or even Chioggia (candy stripe) beets for variety.
-
Add sliced red onions to the jars for extra flavor and color.
-
Try honey instead of sugar for a more natural sweetness.
Would you like a spicy version, a sugar-free alternative, or tips for serving pickled beets in salads or meals?