These homemade pickled beets are bright, tangy, and lightly sweet — perfect as a side dish, salad topping, or healthy snack. Easy to prepare and packed with flavor, this old-fashioned recipe keeps well in the fridge and tastes even better after a day or two.
Ingredients :
medium fresh beets
1 cup vinegar (white or apple cider vinegar)
1 cup water
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon whole cloves (optional)
1/2 teaspoon whole black peppercorns (optional)
1 small cinnamon stick or 1/4 teaspoon ground cinnamon (optional)
1 small onion, thinly sliced (optional)
Instructions**
- Wash the beets thoroughly and trim off the stems and roots.
- Place beets in a large pot and cover with water. Bring to a boil and cook for 30 to 40 minutes, or until tender when pierced with a knife.
- Drain the beets and let them cool slightly. Peel off the skins and slice or cube as desired.
- In another saucepan, combine vinegar, water, sugar, salt, cloves, peppercorns, and cinnamon.
- Bring the mixture to a boil, stirring until the sugar dissolves.
- Add the sliced beets and onion (if using) to the hot brine.
- Reduce heat and simmer for 5 to 10 minutes.
- Transfer the beets and liquid into clean glass jars.
- Let cool, then cover and refrigerate.
Marinating Time**
For best flavor, refrigerate at least 24 hours before serving.
Serving Ideas**
Serve chilled as a side dish
Add to salads for a tangy crunch
Pair with grilled meats or sandwiches
Enjoy as a healthy snack
Benefits**
Rich in antioxidants and fiber
Supports digestion
Naturally low in fat
Great source of vitamins and minerals
Storage**
Keep refrigerated in a sealed jar for up to 2 weeks.