Homemade Pickled Beets
Bright, tangy, and bursting with earthy sweetness, pickled beets are a timeless kitchen staple that’s as beautiful as it is flavorful. Whether served as a side dish, tossed into salads, or enjoyed straight from the jar, these jewel-toned vegetables bring a nostalgic charm and vibrant flavor to any meal.
This recipe yields a delicious batch of pickled beets that keeps well in the refrigerator and can also be processed for long-term storage. It’s simple, satisfying, and surprisingly rewarding to make.
Ingredients
10 medium fresh beets (about 2.5–3 pounds)
1½ cups white vinegar (5% acidity)
1 cup apple cider vinegar
1½ cups granulated sugar
1½ cups water
1 tablespoon pickling salt (or kosher salt)
½ teaspoon whole cloves
½ teaspoon whole allspice
1–2 cinnamon sticks
1 sliced onion (optional)
Instructions
1. Prepare the Beets
Wash the beets thoroughly and trim the greens, leaving about 1 inch of the stems attached to help reduce color bleeding.
Place the beets in a large pot and cover them with water. Bring to a boil and cook for 30–40 minutes, or until fork-tender.
Drain and allow them to cool slightly. Remove the skins and slice the beets into ¼-inch rounds or wedges.
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