Here’s a simple and tasty way to make pickled beets—great as a side, salad topping, or snack!
Quick Pickled Beets Recipe
Ingredients:
- 4–5 medium beets
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- ½ cup sugar (adjust to taste)
- 1 tsp salt
- 1 cinnamon stick (optional)
- 3–4 whole cloves (optional)
- 1 small onion, sliced (optional)
Instructions
- Cook the Beets
- Wash beets thoroughly.
- Boil in water for 30–40 minutes until tender (test with a fork).
- Drain, let cool, then peel and slice into rounds or cubes.
- Prepare Pickling Liquid
- In a small saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Bring to a boil, stirring until sugar dissolves.
- Pickle the Beets
- Place sliced beets and onion (if using) into a clean jar.
- Pour hot pickling liquid over the beets until fully covered.
- Let cool to room temperature, then seal the jar.
- Marinate
- Refrigerate for at least 24 hours before eating.
- Best flavor develops after 2–3 days.
Tips
- Use fresh, firm beets for best texture.
- For extra flavor, add garlic cloves, peppercorns, or mustard seeds.
- Pickled beets last 2–3 weeks in the fridge.
If you want, I can also give a sweet-and-spicy version of pickled beets that’s tangy with a little kick—perfect for salads or sandwiches. Do you want that recipe?
