Here’s a classic recipe for Pickled Beets—sweet, tangy, and perfect as a side dish or salad topping.
Ingredients (makes about 4 cups)
- 2 lbs (900 g) fresh beets, trimmed
- 1 cup (240 ml) white vinegar
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- ½ teaspoon salt
- 1 cinnamon stick (optional)
- 4–6 whole cloves (optional)
- 1 small onion, thinly sliced (optional, for extra flavor)
Instructions
- Cook the beets:
- Place beets in a large pot, cover with water, and bring to a boil.
- Simmer for 30–45 minutes, or until tender when pierced with a fork.
- Drain and let cool slightly. Peel the skins (they should slip off easily) and slice into ¼-inch rounds or wedges.
- Make the pickling liquid:
- In a medium saucepan, combine vinegar, sugar, water, salt, cinnamon stick, and cloves.
- Bring to a boil, stirring until sugar dissolves.
- Combine:
- Place sliced beets (and onion, if using) in a heatproof jar or container.
- Pour the hot pickling liquid over the beets, making sure they’re fully submerged.
- Cool & refrigerate:
- Let the mixture cool to room temperature. Cover and refrigerate for at least 24 hours before serving for best flavor.
Tips
- Pickled beets keep in the fridge for up to 2–3 weeks.
- Add a few slices of fresh ginger or a dash of allspice for a flavor twist.
- Use small, tender beets for the best texture; larger ones can be roasted for deeper flavor before pickling.
I can also give a canned shelf-stable version if you want to store them for several months.
Do you want that version?
