🥕 Pickled Beets (Easy Refrigerator Recipe)
Bright, tangy, and slightly sweet — perfect for salads, sandwiches, or as a side dish.
🛒 Ingredients
- 2 pounds fresh beets (about 6–8 medium)
- 1 cup white vinegar
- ½ cup water
- ½ cup sugar (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon whole black peppercorns
- 2–3 whole cloves (optional)
- 1 small cinnamon stick (optional)
- 1 small red onion, thinly sliced (optional)
👩🍳 Instructions
- Cook the beets
- Trim tops, leaving about 1 inch of stem.
- Scrub clean.
- Boil in a large pot for 30–45 minutes, until fork-tender.
- Drain and let cool.
- Rub off skins (they’ll slide off easily).
- Slice or cube as desired.
- Make the brine
- In a saucepan, combine vinegar, water, sugar, salt, and spices.
- Bring to a boil, stirring until sugar dissolves.
- Remove from heat.
- Pack the jars
- Place beets (and onion, if using) into clean jars.
- Pour hot brine over beets, covering completely.
- Let cool to room temperature.
- Refrigerate
- Seal and refrigerate at least 24 hours before eating.
- Flavor improves after 2–3 days.
🥗 Storage
- Keep refrigerated.
- Best within 2–3 weeks.
💡 Variations
- Add a splash of orange juice for brightness.
- Use apple cider vinegar for a milder tang.
- Add sliced garlic or fresh dill for a savory twist.
If you’d like, I can also give you a traditional canned (shelf-stable) version.
