Here’s a straightforward and tasty pickled beets recipe—perfect as a side dish or salad topping.
Pickled Beets
Ingredients (makes about 4 cups):
- 4–5 medium beets
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- ½ cup sugar (adjust to taste)
- 1 tsp salt
- 1 cinnamon stick (optional)
- 3–4 whole cloves (optional)
- 1 small onion, thinly sliced (optional)
Instructions:
- Cook the beets:
- Wash beets thoroughly. Trim stems, leaving about 1 inch of stem.
- Boil in water for 30–40 minutes, or until tender when pierced with a fork.
- Drain, let cool, then peel and slice into rounds or wedges.
- Prepare the pickling liquid:
- In a small saucepan, combine vinegar, water, sugar, salt, cinnamon stick, and cloves.
- Bring to a simmer until sugar dissolves.
- Combine beets and liquid:
- Place sliced beets (and onion, if using) in a clean jar or container.
- Pour hot pickling liquid over the beets, making sure they are fully submerged.
- Cool and refrigerate:
- Let cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
- Beets will keep in the fridge for 2–3 weeks.
💡 Tips:
- For extra flavor, add a splash of orange juice or some peppercorns to the pickling liquid.
- Roasting the beets instead of boiling adds a deeper, sweeter flavor.
- Pickled beets are great on salads, sandwiches, or alongside roasted meats.
If you want, I can also give a quick 30-minute stovetop version for pickled beets that’s ready the same day.
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