These homemade pickled beets are sweet, tangy, colorful, and incredibly easy to prepare. They make a delicious side dish for sandwiches, salads, grilled meats, or family dinners.
Ingredients
- 8 medium fresh beets
- 1 cup vinegar
- ½ cup water
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds, optional
- 2–3 whole cloves, optional
- ½ small onion, thinly sliced, optional
Step-by-Step Instructions
1. Cook the beets
Wash the beets well and trim the tops and roots. Place them in a large pot, cover with water, and simmer until they are tender when pierced with a fork, usually about 30–45 minutes, depending on their size.
2. Cool and peel
Drain the beets and allow them to cool until they are comfortable to handle. The skins should slip off easily. Peel the beets and cut them into slices or bite-sized pieces.
3. Prepare the pickling liquid
In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and cloves. Bring the mixture to a gentle boil and stir until the sugar and salt dissolve.
4. Fill the jar
Place the sliced beets into a clean glass jar. Add the sliced onion if using.
5. Add the pickling liquid
Carefully pour the hot pickling liquid over the beets until they are completely covered. Leave a little space at the top of the jar.
6. Cool
Allow the jar to cool at room temperature before covering it and placing it in the refrigerator.
7. Let the flavors develop
For the best flavor, refrigerate the beets for at least 24 hours before serving. They become even more flavorful after a few days.
8. Serve
Enjoy your pickled beets chilled as a side dish, salad topping, or colorful addition to sandwiches and burgers.
Important: This recipe is for refrigerator pickles. Keep the beets refrigerated rather than treating the jar as shelf-stable canned food.
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