I love making homemade pickled beets because they bring such a vibrant, tangy-sweet flavor to any meal. Whether you enjoy them as a side dish, toss them into salads, or layer them onto sandwiches, these pickled beets are a delicious way to preserve the harvest. The best part? They’re incredibly easy to make and can last for weeks in the refrigerator.
Why Pickled Beets Are a Must-Try
Pickling beets enhances their natural sweetness while adding a depth of flavor with aromatic spices like cloves, allspice, and cinnamon. The combination of white vinegar, sugar, and spices creates a beautifully balanced pickling liquid that complements the earthy taste of the beets.
What I love most about this recipe is that it allows for flexibility. You can adjust the sweetness, add extra spices for a bold flavor, or even experiment with different types of vinegar for a unique twist. Plus, the deep red color makes any dish look stunning!
A Simple and Delicious Way to Preserve Beets
Homemade pickled beets are perfect for anyone looking to add more flavor to their meals. They store well and only get better as they sit, making them a great make-ahead dish. Whether you’re new to pickling or have been preserving vegetables for years, this recipe is foolproof and rewarding
Ingredients for Pickled Beets
To make homemade pickled beets, you’ll need a few simple ingredients that bring out the perfect balance of sweet, tangy, and spiced flavors.
- Fresh Beets (2 pounds) – Choose firm, fresh beets for the best flavor and texture. Beets with smooth skin and deep color work best.
- White Vinegar (1 cup) – Provides the acidity needed for pickling and enhances the tangy flavor.
- Water (1 cup) – Helps balance the acidity in the pickling liquid.
- Granulated Sugar (3/4 cup) – Adds sweetness to contrast the tanginess of the vinegar.
- Salt (1 teaspoon) – Enhances the overall flavor of the pickled beets.
- Whole Cloves (1/2 teaspoon) – Brings warmth and a hint of spice to the pickling brine.
- Whole Allspice (1/2 teaspoon) – Adds a mild, peppery spice that complements the beets.
- Mustard Seeds (1/2 teaspoon) – Introduces a slightly nutty, tangy flavor to the pickling brine.
- Black Peppercorns (1/2 teaspoon) – Provides a subtle heat and depth of flavor.
- Cinnamon Stick (1) – Adds a mild sweetness and warmth to the beets.
How to Make Pickled Beets
Making pickled beets at home is easier than you think! Just follow these simple steps to achieve the perfect batch.
Step 1: Prepare the Beets
- Rinse the beets thoroughly under running water to remove any dirt.
- Trim off the beet greens, leaving about 1 inch of the stem attached (this prevents bleeding while cooking).
- Place the beets in a large pot, cover them with water, and bring to a boil. Reduce the heat and simmer for 30-45 minutes, or until the beets are fork-tender.
- Drain the beets and allow them to cool until they’re safe to handle.
- Once cooled, peel the skins off by rubbing them with your hands or using a vegetable peeler.
- Slice the beets into 1/4-inch thick rounds or cut them into wedges, depending on your preference.
Step 2: Prepare the Pickling Brine
- In a medium saucepan, combine white vinegar, water, sugar, and salt.
- Add whole cloves, allspice, mustard seeds, black peppercorns, and the cinnamon stick to the mixture.
- Bring the brine to a gentle boil over medium heat, stirring occasionally to ensure the sugar dissolves completely.
- Once the brine is ready, remove it from heat and let it cool slightly.
Step 3: Pack and Pickle the Beets
- Pack the sliced or wedged beets into sterilized jars, leaving about 1/2 inch of headspace at the top.
- Pour the hot pickling liquid over the beets, ensuring they are completely submerged.
- If using whole spices, distribute them evenly among the jars.
Step 4: Seal the Jars
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place sterilized lids on the jars and screw on the bands until fingertip-tight.
Step 5: Process the Jars (Optional for Long-Term Storage)
- If storing for an extended period, process the jars in a boiling water bath for 10 minutes.
- If consuming within a few weeks, skip the water bath and store them directly in the refrigerator.
Step 6: Store and Serve
- Allow the pickled beets to cool completely before transferring them to the refrigerator.
- For the best flavor, let them sit for at least 24 hours before serving.
- Enjoy them as a side dish, in salads, or as a flavorful topping for sandwiches!
How Long to Cook and Pickle Beets
Cooking and pickling beets is a straightforward process, but timing is key to achieving the perfect texture and flavor. Here’s a breakdown of the necessary steps and times:
- Boiling the Beets – Beets need to be boiled for 30-45 minutes until they are fork-tender. The exact time depends on the size of the beets—smaller beets cook faster, while larger ones take longer.
- Cooling and Peeling – After boiling, let the beets cool for 10-15 minutes before peeling. The skins should slip off easily when rubbed with your hands.
- Simmering the Pickling Liquid – The pickling brine should be heated for 5-7 minutes over medium heat, just until the sugar is fully dissolved.
- Resting Time for Pickling – After pouring the brine over the beets, refrigerate them for at least 24 hours before eating. This allows the flavors to develop fully.
For the best results, let the pickled beets sit for 3-5 days before enjoying them. The longer they rest, the better the flavor!
How to Store Pickled Beets
Proper storage ensures your pickled beets stay fresh and flavorful. Here are the best ways to keep them:
- Refrigerator Storage – If you’re not processing the jars in a water bath, store the pickled beets in the fridge for up to 3 weeks. Always use clean utensils to scoop them out to maintain freshness.
- Canning for Long-Term Storage – If you process the jars in a boiling water bath, they can be stored at room temperature in a cool, dark place for up to 1 year. Once opened, transfer to the refrigerator and consume within a few weeks.
- Freezing (Not Recommended) – Pickled beets do not freeze well because the texture becomes too soft when thawed. Stick to refrigeration or proper canning methods for best results.
Tips for Perfect Pickled Beets
Want to take your pickled beets to the next level? Follow these expert tips:
- Use Fresh, Firm Beets – Choose beets that are firm, smooth, and deep in color for the best texture and taste.
- Adjust the Sweetness – If you prefer a more tart pickle, reduce the sugar slightly. If you like a sweeter profile, add an extra tablespoon of sugar.
- Try Different Vinegars – While white vinegar works great, you can experiment with apple cider vinegar for a fruitier taste or red wine vinegar for a more complex flavor.
- Add a Kick of Heat – For a spicy variation, toss in a few red pepper flakes or sliced jalapeños.
- Slice or Cube for Variety – Round slices are great for salads, while cubes or wedges make a perfect snack
Pickled Beets – A Sweet and Tangy Delight
- Total Time: 1 hour
- Yield: 4-6 servings 1x
Description
These homemade pickled beets are a perfect balance of sweet, tangy, and spiced flavors. They are easy to prepare and make a great addition to salads, sandwiches, or as a flavorful side dish
Ingredients
- 2 pounds fresh beets
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon whole cloves
- 1/2 teaspoon whole allspice
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1 cinnamon stick
Instructions
- Prepare the Beets
- Wash the beets thoroughly under running water and trim off the greens, leaving about 1 inch of the stem attached.
- Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the beets are tender when pierced with a fork.
- Drain and let the beets cool until they can be handled comfortably. Peel off the skins and slice into 1/4-inch thick rounds or wedges.
- Make the Pickling Brine
- In a medium saucepan, combine vinegar, water, sugar, and salt.
- Add cloves, allspice, mustard seeds, black peppercorns, and the cinnamon stick.
- Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let cool slightly.
- Pack and Pickle the Beets
- Pack the sliced beets into sterilized jars, leaving 1/2 inch of headspace at the top.
- Pour the hot pickling liquid over the beets, ensuring they are fully covered. Leave about 1/4 inch of space at the top.
- If using whole spices, distribute them evenly among the jars.
- Seal the Jars
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place sterilized lids on the jars and screw on the bands until fingertip-tight.
- Storage Options
- For quick pickles: Let the jars cool and store in the refrigerator for up to 3 weeks.
- For long-term storage: Process the jars in a boiling water bath for 10 minutes. Once sealed, store in a cool, dark place for up to 1 year.
- Serve and Enjoy
- Allow the pickled beets to sit for at least 24 hours before eating for the best flavor.
- Serve them as a side dish, in salads, or as a delicious topping for sandwiches and burgers
Notes
- For a spicy kick, add 1 sliced jalapeño or 1/2 teaspoon red pepper flakes to the jars.
- If using apple cider vinegar, it will add a slightly fruitier depth to the flavor.
- The longer the beets sit in the pickling liquid, the better the flavor develops!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Frequently Asked Questions About Pickled Beets
1. How Long Do Pickled Beets Need to Sit Before Eating?
For the best flavor, pickled beets should rest for at least 24 hours before eating. This allows the beets to absorb the pickling liquid and develop a well-balanced taste. However, if you want a stronger flavor, letting them sit for 3-5 days will enhance the tanginess and spice infusion.
2. Can I Use Apple Cider Vinegar Instead of White Vinegar?
Yes! Apple cider vinegar is a great substitute for white vinegar and adds a slightly fruity depth to the pickled beets. You can swap it in a 1:1 ratio, keeping the same amount of liquid in the recipe. If using a milder vinegar, consider adding a bit more to maintain the acidity balance.
3. Do I Need to Peel the Beets Before Pickling?
Yes, peeling the beets is essential. The skins can be tough and affect the texture of the pickled beets. After boiling, the skins should slip off easily when rubbed with your hands or a paper towel. If needed, you can use a vegetable peeler for any stubborn spots.
4. How Can I Make Spicy Pickled Beets?
To give your pickled beets a spicy kick, try adding:
- 1/2 teaspoon red pepper flakes for a mild heat.
- 1 sliced jalapeño or serrano pepper for a bolder, fresh-spicy flavor.
- A pinch of cayenne pepper in the pickling brine for extra heat.
These additions will enhance the beets with a subtle warmth while keeping their natural sweetness intact