Here’s a simple and delicious homemade pickled beets recipe you can make from scratch:
🥣 Ingredients
- 1 kg (about 2 lbs) fresh beets
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 1/2 cup sugar (adjust to taste)
- 1 teaspoon salt
- 1 cinnamon stick (optional)
- 3–4 cloves
- 3–4 peppercorns
- 1 bay leaf (optional)
🍳 Instructions
1. Prepare the Beets
- Wash the beets thoroughly, keeping the skin on.
- Boil in water for 30–40 minutes until tender.
- Drain and let cool slightly, then peel the skins off (they usually slip off easily).
- Slice the beets into thin rounds or cubes.
2. Make the Pickling Brine
- In a saucepan, combine vinegar, water, sugar, salt, and spices (cinnamon, cloves, peppercorns, bay leaf).
- Bring to a gentle boil, stirring until sugar dissolves.
- Remove from heat and let it cool slightly.
3. Combine and Store
- Place sliced beets in a sterilized jar.
- Pour the warm brine over the beets until fully submerged.
- Let the jar cool to room temperature, then seal with a lid.
4. Chill & Marinate
- Refrigerate for at least 24 hours before eating
- Flavor improves over 3–5 days
- Lasts up to 2–3 weeks in the fridge
🌟 Tips
- Add sliced onions or garlic for extra flavor
- For a sweeter pickle, increase sugar to 3/4 cup
- Use fresh, firm beets for best results
If you want, I can also give you a spicy version that uses chili flakes and ginger—it makes the pickled beets extra zesty and addictive.
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