Homemade Pickled Beets
Ingredients
- 3 lbs (about 1.4 kg) fresh beets
- 2 cups white vinegar (5% acidity)
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon pickling salt (or kosher salt)
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds (optional)
- 4 whole cloves (optional)
- 2 bay leaves (optional)
Instructions
- Wash the beets well, leaving about 1 inch of the stems attached.
- Place the beets in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 30–45 minutes, or until fork-tender.
- Drain and let the beets cool until they are easy to handle. Rub off the skins, trim the stems and roots, and slice or quarter the beets.
- In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, cloves, and bay leaves. Bring to a boil, stirring until the sugar and salt dissolve.
- Pack the sliced beets into clean jars.
- Pour the hot pickling liquid over the beets, leaving about ½ inch (1 cm) of headspace. Remove any air bubbles and make sure the beets are fully covered by the brine.
- Seal the jars with lids and let them cool to room temperature.
- Refrigerate for at least 24 hours before serving. For the best flavor, wait 3–5 days.
Storage
- Store refrigerated pickled beets for up to 1 month.
- For shelf-stable storage, process the filled jars in a boiling water canner according to safe home canning guidelines for your jar size and altitude.
Enjoy these pickled beets with salads, sandwiches, charcuterie boards, or as a flavorful side dish.
