Description
Sweet, tangy, and deeply nostalgic, these pickled beets capture everything comforting about Grandma’s pantry jars. Whether served with a salad, charcuterie board, or straight from the fridge, this recipe delivers old-school charm with simple ingredients and bold flavor.
Ingredients
2 pounds fresh beets
1 cup apple cider vinegar
1 cup water
0.5 cup granulated sugar
1 teaspoon salt
0.5 teaspoon whole black peppercorns
3 whole cloves
1 cinnamon stick
1 small red onion sliced (optional)
Instructions
1. Trim beet greens, scrub the beets clean, and cook them by boiling for 30–40 minutes or roasting in foil at 400°F for 45–60 minutes until fork-tender.
2. Let the beets cool slightly, then peel by rubbing the skins off. Slice or cube into even pieces.
3. In a saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon. Bring to a boil and simmer for 5 minutes.
4. Pack sliced beets and optional red onion into sterilized glass jars.
5. Pour hot brine over beets, covering them completely. Leave 0.5 inch of headspace.
6. Seal jars with lids and let them cool at room temperature before refrigerating.
7. Refrigerate for at least 24 hours before eating, but 3–5 days is best.
8. Enjoy within 3 weeks, keeping beets submerged in brine.
Notes
Let the beets pickle for at least 3 days for the best flavor.
Make sure jars and utensils are clean and sterilized before use.
Roasting the beets gives a deeper, sweeter flavor than boiling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Pickles & Preserves
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 13g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled beets, refrigerator pickles, beet recipe