Here’s a simple, reliable recipe for Homemade Pickled Beets—sweet, tangy, and great in salads or as a side.
🍽️ Homemade Pickled Beets
Ingredients
- 6–8 medium beets (fresh)
- 1 cup vinegar (white or apple cider)
- 1 cup water
- ½ to ¾ cup sugar (adjust to taste)
- 1 tsp salt
- 1–2 cloves garlic (optional)
- 1–2 bay leaves (optional)
- ½ tsp whole black pepper (optional)
Instructions
1. Cook the beets
- Wash beets well (don’t peel yet).
- Boil in water for 30–45 minutes until tender (or roast wrapped in foil at 200°C for ~45–60 min).
- Let cool, then peel and slice into rounds or cubes.
2. Make the pickling liquid
- In a pot, combine vinegar, water, sugar, and salt.
- Add garlic, bay leaves, and pepper if using.
- Bring to a boil, then simmer 2–3 minutes until sugar dissolves.
3. Combine
- Place sliced beets in a clean jar.
- Pour hot pickling liquid over them until fully covered.
4. Store
- Let cool, then seal and refrigerate.
- Best flavor after 24–48 hours.
Storage
- Keeps in the fridge for 2–3 weeks.
Tips
- Add sliced onions or cloves for extra flavor.
- For less sweetness, reduce sugar or use more vinegar.
- Roasting beets gives a deeper, earthier taste than boiling.
If you want, I can also give you a quick 10-minute version or a restaurant-style spicy version.
