Here’s a classic and simple recipe for Pickled Beets—sweet, tangy, and perfect for salads, sandwiches, or as a side dish:
Ingredients (Makes about 4 cups)
- 2 lbs (≈900 g) fresh beets, medium-sized
- 1 cup white vinegar (or apple cider vinegar)
- 1/2 cup water
- 3/4 cup granulated sugar (adjust to taste)
- 1 tsp salt
- 1 cinnamon stick (optional)
- 3–4 whole cloves (optional)
- 1–2 slices fresh ginger (optional)
Instructions
- Cook the Beets:
- Wash beets thoroughly.
- Boil or steam until tender (about 30–40 minutes, depending on size).
- Let cool slightly, then peel and slice into rounds or cubes.
- Prepare the Pickling Liquid:
- In a medium saucepan, combine vinegar, water, sugar, salt, cinnamon, cloves, and ginger.
- Bring to a boil, stirring until sugar dissolves.
- Pickle the Beets:
- Place sliced beets in a clean jar or container.
- Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
- Cool & Refrigerate:
- Let the jar cool to room temperature, then cover and refrigerate.
- Beets are best after at least 24 hours, but flavor improves over 2–3 days.
- Serve:
- Use as a side dish, in salads, sandwiches, or as a garnish.
- Keep refrigerated; best consumed within 2–3 weeks.
💡 Tips
- Spices: You can also add bay leaves, allspice, or peppercorns for extra flavor.
- Sweetness: Adjust sugar depending on how sweet you like your pickled beets.
- Canning: For long-term storage, use proper canning procedures with sterilized jars.
If you want, I can also give a quick “oven-roasted pickled beets” method that intensifies the flavor and reduces boiling time.
Do you want that version?
