Pickled beets are incredibly tasty — sweet, tangy, and full of flavor. They’re perfect for salads, sandwiches, or eating straight from the jar! Here is a simple and authentic recipe you will love.
Ingredients
For the beets:
6 medium fresh beets
Water (for boiling)
Pickling brine:
1 cup white vinegar
1 cup water
½ cup sugar (add more if you like sweeter)
1 teaspoon salt
½ teaspoon ground cinnamon (optional)
3–4 whole cloves (optional)
1 bay leaf (optional)
Instructions
Prepare the Beets
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Wash the beets very well.
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Place them in a pot, cover with water, and boil for 35–50 minutes, depending on size.
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Once tender, drain and let cool slightly.
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Peel the skins — they will slide off easily.
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Cut into slices, cubes, or wedges (as you see in the picture).
Make the Pickling Brine
In a saucepan, combine:
Vinegar
Water
Sugar
Salt
(Optional) cloves, cinnamon, bay leaf
Bring to a boil, then simmer 5 minutes until sugar dissolves.
In the Beets
Place the beet slices into clean glass jars.
Pour the hot brine over them until fully covered.
Close the jars tightly.
Chill & Serve
Let the jars cool, then refrigerate at least 24 hours for full flavor.
They stay fresh in the fridge for up to 1 month.
Tips
Add sliced onions for extra flavor.
Use apple cider vinegar instead of white vinegar for a deeper taste.
The longer they sit, the better they taste!
