Homemade Pickled Beets Recipe – Easy, Tangy, and Delicious
These Homemade Pickled Beets add a tangy sweetness and vibrant color to any meal. Whether you’re serving them with roasted meats, adding them to a salad, or enjoying them as a quick snack, these beets are the perfect balance of earthy, sweet, and zesty flavors.
Pickling beets is one of the best ways to preserve their natural goodness. With apple cider vinegar, sugar, and warm spices, this recipe transforms fresh beets into a healthy, flavorful side dish that only gets better as it sits.
Why You’ll Love This Pickled Beets Recipe
✔ Easy to make – simple ingredients, minimal effort
✔ Tangy and slightly sweet – perfect flavor balance
✔ Nutritious – packed with antioxidants, vitamins, and minerals
✔ Versatile – great for salads, grain bowls, sandwiches, and charcuterie boards
✔ Long shelf life – keeps well in the fridge for weeks
Ingredients
- 1 kg fresh beets (washed and trimmed)
- 2 cups (480 ml) apple cider vinegar
- 1 cup (240 ml) water
- 1 cup (200 g) sugar
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 2 bay leaves
Step-by-Step Instructions
1. Cook the Beets
Place the fresh beets in a large pot and cover with water. Simmer for 30–40 minutes, or until fork-tender. Drain and let cool, then peel off the skins and slice into rounds or wedges.
2. Make the Pickling Brine
In a saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaves. Bring to a boil, stirring until the sugar dissolves.
3. Pack the Jars
Place the cooked beet slices into clean, sterilized glass jars. Pour the hot brine over the beets, making sure they’re fully covered.
4. Seal and Store
Seal the jars with lids. Allow to cool at room temperature, then refrigerate. For the best flavor, let the pickled beets sit for 24–48 hours before eating.
Serving Ideas for Pickled Beets
- Add to grain bowls and salads for a colorful, tangy twist
- Serve on a charcuterie or cheese board as a gourmet touch
- Pair with roasted chicken, beef, or fish for a zesty side
- Enjoy as a healthy snack straight from the jar
FAQs – Pickled Beets Recipe
How long do homemade pickled beets last?
Stored in the refrigerator, pickled beets can last up to 6–8 weeks.
Can I use white vinegar instead of apple cider vinegar?
Yes! White vinegar works well, but apple cider vinegar adds a slightly fruity flavor.
Do I need to pressure can these beets?
This recipe is for refrigerator pickled beets. If you want long-term storage, use a tested water bath canning method.
✨ This easy pickled beets recipe is the perfect way to enjoy a healthy, flavorful side dish that’s tangy, sweet, and bursting with color. Try it once, and it will become a staple in your kitchen!