🫙 Homemade Pickled Beets (Full Recipe)
Sweet, tangy Pickled Beets are easy to make at home and perfect for salads, sandwiches, or as a side dish. 🍽️
🧾 Ingredients
- 4–5 medium Beetroot
- 1 cup White Vinegar
- ½ cup Sugar
- ½ cup water
- 1 teaspoon Salt
- ½ teaspoon Black Peppercorn
- 2–3 whole Cloves (optional)
- 1 small Onion sliced (optional)
👨🍳 Instructions
1. Cook the beets
Wash the Beetroot, place them in a pot, cover with water, and boil for 30–40 minutes until tender.
2. Peel and slice
Let the beets cool slightly, rub off the skins, then slice or cube them.
3. Make the pickling liquid
In a saucepan combine:
- White Vinegar
- water
- Sugar
- Salt
- Black Peppercorn and Cloves
Bring to a boil and stir until the sugar dissolves.
4. Pack the jar
Place sliced Beetroot (and Onion if using) into a clean jar.
5. Pour and cool
Pour the hot pickling liquid over the beets until fully covered. Let cool, then seal the jar.
6. Refrigerate
Refrigerate for at least 24 hours before eating for the best flavor.
🥗 How to Serve
- In salads
- With roasted meats
- On sandwiches or burgers
- As a tangy side dish
✅ Storage: Keep refrigerated and use within 2–3 weeks.
If you want, I can also share 3 secrets that make pickled beets taste like restaurant-style ones. 🫙✨
