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
See continuation on next page
1️⃣ Prepare the Beets
Wash the beets very well.
Place them in a pot, cover with water, and boil for 35–50 minutes, depending on size.
Once tender, drain and let cool slightly.
Peel the skins — they will slide off easily.
Cut into slices, cubes, or wedges (as you see in the picture).
2️⃣ 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.
3️⃣ Jar the Beets
Place the beet slices into clean glass jars.
Pour the hot brine over them until fully covered.
Close the jars tightly.
4️⃣ 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!
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