Pickled beets (sweet & tangy)
Pickled beets are earthy, slightly sweet, and tangy—great on salads, sandwiches, or straight from the jar.
Ingredients
- 2–3 lbs fresh beets
- 1 cup white vinegar (or apple cider vinegar)
- 1/2–3/4 cup sugar (adjust to taste)
- 1 cup water
- 1 tsp salt
- Optional spices: 4–6 whole cloves, 1 cinnamon stick, peppercorns, bay leaf
Instructions
- Cook the beets
Scrub and boil or roast until fork-tender (30–50 min depending on size). Let cool, then slip off skins and slice or cube. - Make the brine
In a saucepan, combine vinegar, sugar, water, salt, and spices. Bring to a simmer until sugar dissolves. - Pack and pour
Place beets into clean jars. Pour hot brine over them, covering completely. - Cool & chill
Let cool, then refrigerate. They’re best after 24–48 hours.
Flavor tweaks
- Sweeter: add more sugar or a splash of orange juice
- Spicier: add sliced ginger or red pepper flakes
- More savory: reduce sugar and add garlic + dill
Storage
- In the fridge: up to 2–3 weeks
- For long-term shelf storage, you’d need proper canning (sterilized jars + water bath processing)
If you want, I can give you a quick version with pre-cooked beets or a no-sugar option.
