Hereβs a simple and delicious homemade pickled beets recipe thatβs sweet, tangy, and perfect for snacking or salads.
π₯¬ Ingredients
- 4β5 medium Beets, peeled and sliced
- 1 cup Apple Cider Vinegar (or white vinegar)
- 1 cup Water
- Β½ cup Sugar (adjust to taste)
- 1 teaspoon Salt
- Optional spices: Β½ teaspoon Whole Cloves, 1β2 Cinnamon Sticks, or a few Allspice Berries
π₯ Instructions
- Cook the beets
- Boil or steam beets until tender (about 20β30 minutes).
- Slice into rounds or wedges and set aside.
- Prepare the pickling liquid
- In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Bring to a boil until sugar dissolves, then simmer for 2β3 minutes.
- Jar the beets
- Place beet slices into clean jars.
- Pour hot pickling liquid over the beets, making sure theyβre fully submerged.
- Cool & store
- Let jars cool to room temperature, then refrigerate.
- Beets taste best after 24β48 hours, and can last 2β3 weeks in the fridge.
π Tips
- For a spicier kick, add a few slices of Ginger or a pinch of Red Pepper Flakes.
- Use small, firm beets for best texture.
- The pickling liquid can be reused for another batch if desired.
This method makes pickled beets naturally sweet and tangy without artificial preservatives. Perfect on sandwiches, salads, or straight from the jar!
Do you want me to give a quick 10-minute version thatβs even sweeter and softer for snacking?
