Here’s a classic recipe for pickled beets—sweet, tangy, and perfect as a side dish or salad topping.
🥗 Pickled Beets
Ingredients (makes ~4 cups)
- 4–5 medium Beets, peeled and sliced
- 1 cup white vinegar
- 1 cup water
- 3/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon allspice berries (optional)
- 1 small onion, thinly sliced (optional)
Instructions
- Cook the beets
- Place peeled beets in a pot and cover with water.
- Bring to a boil, then simmer 30–40 minutes until tender.
- Drain and let cool slightly. Slice or leave whole, as preferred.
- Prepare the pickling liquid
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and allspice.
- Bring to a boil until sugar is dissolved.
- Combine and jar
- Place sliced beets and onions (if using) into sterilized jars.
- Pour hot pickling liquid over the beets, covering completely.
- Seal and cool
- Let jars cool to room temperature, then refrigerate.
- Beets are ready to eat in 24–48 hours; flavor improves after a few days.
- Storage
- Keep refrigerated for up to 3–4 weeks.
💡 Tips
- Use small, tender beets for faster cooking.
- Add a cinnamon stick or clove for a warm, spiced flavor.
- Pickled beets are great in salads, sandwiches, or as a side dish.
If you want, I can also give you a quick 15-minute pickled beet recipe that doesn’t require long cooking.
