Homemade Pickled Beets are sweet, tangy, and perfect for salads, sandwiches, or as a colorful side dish. They’re easy to make and keep well in the refrigerator. 🫙🥗
Homemade Sweet & Tangy Pickled Beets
Ingredients
- 1 kg Beetroot, washed and trimmed
- 1 cup White vinegar
- ½ cup Sugar
- ½ cup Water
- ½ tsp Salt
- Optional spices: Cloves, Black peppercorn, or Cinnamon
Instructions
1. Cook the beets
- Place whole beets in a pot and cover with water.
- Bring to a boil and cook 30–40 minutes until tender.
- Drain, let cool, then peel and slice.
2. Make the pickling liquid
- In a saucepan combine vinegar, sugar, water, salt, and optional spices.
- Bring to a gentle boil and stir until the sugar dissolves.
3. Pack the jars
- Place sliced beets into clean glass jars.
- Pour the hot pickling liquid over them until fully covered.
4. Cool and refrigerate
- Let jars cool, then seal and refrigerate.
- They’re ready to eat after 24 hours, but taste even better after 2–3 days.
Tips
- Store in the refrigerator for up to 2–3 weeks.
- Add sliced Onion for extra flavor.
- Use the pickling liquid as a tangy dressing for salads.
If you want, I can also show you a quick 10-minute “no-boil” refrigerator pickled beets recipe that many people find even easier. 🥬✨