Homemade Pickled Beets Recipe
🕒 Prep Time: 20 minutes
⏳ Cook Time: 30–40 minutes (for beets to soften)
🍴 Yield: About 2–3 pint jars
✅ Ingredients:
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6 medium beets (washed and trimmed, stems removed)
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1 cup white vinegar
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1 cup water
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1/2 cup granulated sugar
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1/2 teaspoon salt
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1/4 teaspoon ground cloves (optional, warm spice flavor)
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1/2 teaspoon whole black peppercorns (optional, for mild spice)
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1 cinnamon stick (optional, for sweet spice depth)
👩🍳 Instructions:
1. Cook the Beets
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Place whole beets (with skin on) in a large pot.
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Cover with water and bring to a boil.
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Reduce heat and simmer for 30–40 minutes, until tender when pierced with a fork.
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Drain and let cool slightly.
2. Peel and Slice
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Once cooled enough to handle, rub skins off with your hands or a paper towel (they should slip off easily).
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Slice into rounds or wedges, depending on preference.
3. Make the Pickling Brine
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In a saucepan, combine vinegar, water, sugar, salt, and spices (if using).
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Bring to a gentle boil, stirring until sugar dissolves.
4. Pack the Jars
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Place sliced beets into sterilized jars.
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Pour hot brine over beets, covering them fully.
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Leave about 1/2 inch headspace at the top.
5. Seal and Store
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Wipe jar rims clean and seal with lids.
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Let jars cool to room temperature.
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Store in refrigerator for at least 24–48 hours before eating (for best flavor).
🌟 Storage:
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Refrigerator: Up to 2 months.
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If processed in a water bath canner: Shelf-stable for up to 12 months (then refrigerate after opening).
💡 Tips & Variations:
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For spiced pickled beets: Add cloves, cinnamon, and peppercorns.
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For a classic version: Stick with vinegar, sugar, and salt only.
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For less sweetness: Reduce sugar to 1/3 cup.
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Add onions: Layer in thinly sliced red onions for extra flavor.
🥗 Serving Ideas:
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Toss into a green salad with goat cheese and walnuts.
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Serve alongside grilled meats.
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Add to a charcuterie board.
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Eat straight from the jar as a healthy snack!
