Here’s a classic, old-fashioned pickled beets recipe 🥰 — sweet-tangy, vibrant, and perfect as a side or salad topper.
Classic Pickled Beets
Ingredients:
- 3 lbs fresh beets (about 8–10 medium)
- 1 cup white vinegar
- 1 cup water
- ¾–1 cup sugar (to taste)
- 1 tsp salt
- ½ tsp ground cloves or 6 whole cloves
- 1 cinnamon stick or ½ tsp ground cinnamon
- Optional: ½ tsp allspice, 1 bay leaf
Instructions:
- Cook the beets:
Wash beets (do not peel). Place in a pot, cover with water, and boil 30–40 minutes until tender.
Drain, cool slightly, then peel and slice or quarter. - Make pickling brine:
In a saucepan, combine vinegar, water, sugar, salt, cloves, cinnamon, and any optional spices.
Bring to a boil, stirring until sugar dissolves. Simmer 5 minutes. - Pickle:
Add sliced beets to the hot brine and simmer 5 minutes. - Cool & store:
Pour beets and brine into clean jars or containers.
Cool, cover, and refrigerate at least 24 hours before eating (better after 2–3 days).
⭐ Tips:
- For less sweet, reduce sugar to ½ cup.
- Add sliced onion for classic beet-and-onion pickles.
- These keep 3–4 weeks refrigerated.
🔄 Variations:
- Harvard Beets: Thicken brine with 1 tbsp cornstarch.
- No-cook version: Use canned beets and heat only the brine.
- Spicy pickled beets: Add a pinch of crushed red pepper.
If you’d like, I can also give you a quick 10-minute canned-beet version or a canning-safe recipe for pantry storage.
