Homemade Pickled Beets

🫙 Homemade Pickled Beets 🫙

Sweet, tangy, and packed with flavor – perfect for salads, snacks, or straight from the jar!

📝 Ingredients:

2 lbs fresh beets (about 6 medium)

1 ½ cups apple cider vinegar (or white vinegar for sharper flavor)

1 cup water

¾ cup sugar (adjust to taste)

1 tsp salt

½ tsp black peppercorns

½ tsp mustard seeds (optional)

2 whole cloves (optional, for warmth)

1 bay leaf

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🍳 Instructions:

1. Cook the Beets

Wash beets thoroughly, leaving skins and about 1 inch of stems on.

Place in a large pot, cover with water, and bring to a boil.

Simmer 30–40 minutes until fork-tender. Drain and let cool slightly.

2. Peel & Slice

Slip off skins (they should peel easily).

Slice or cut into wedges, depending on preference.

3. Make the Brine

In a saucepan, combine vinegar, water, sugar, salt, and spices.

Bring to a boil, stirring until sugar dissolves.

Simmer for 5 minutes, then remove from heat.

4. Jar the Beets

Pack sliced beets into clean, sterilized jars.

Pour hot brine over beets, leaving about ½ inch of headspace.

Seal jars with lids.

5. Cool & Store

Let jars cool to room temperature, then refrigerate.

For best flavor, let sit at least 24 hours before eating.

Keeps in the fridge up to 2 months.

✨ Optional: If you want to can for long-term storage, process jars in a boiling water bath for 30 minutes.