Homemade Pickled Beets

Directions

1. Cook the beets: Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until fork-tender.
2. Peel and slice: Drain and let cool slightly. Rub off the skins with your hands or a paper towel. Slice into rounds or cubes.
3. Prepare the brine: In a saucepan, combine vinegar, sugar, water, salt, peppercorns, and cloves. Bring to a gentle boil, stirring until the sugar dissolves.
4. Jar the beets: Place sliced beets (and onion, if using) into clean glass jars.
5. Add brine: Pour the hot brine over the beets until fully covered.
6. Cool and refrigerate: Let cool to room temperature, then seal and refrigerate for at least 24 hours before serving for best flavor.

Recipe Details

Prep time: 15 minutes
Cook time: 40 minutes
Chill time: 24 hours
Total time: 55 minutes + chilling
Servings: 6
Difficulty: Easy

Variations

• Add a cinnamon stick for a warm, spiced flavor.
• Use apple cider vinegar for a milder tang.
• Reduce sugar slightly for a more tart pickle.
• Add thin slices of fresh ginger for a subtle zing.

Serving Suggestions