This recipe yields a delicious batch of pickled beets that keeps wonderfully in the refrigerator and can be processed for long-term storage if desired. It’s simple, satisfying, and surprisingly rewarding — let’s dig in!Ingredients10 medium fresh beets (about 2.5–3 lbs)1 ½ cups white vinegar (5% acidity)1 cup apple cider vinegar1 ½ cups granulated sugar1 ½ cups water1 tablespoon pickling salt (or kosher salt)½ teaspoon whole cloves½ teaspoon whole allspice1–2 cinnamon sticksOptional: 1 sliced onion for added flavorInstructions1. Prepare the BeetsWash thoroughly and trim greens, leaving about 1 inch of the stems (this helps reduce bleeding).Place beets in a large pot, cover with water, and boil for 30–40 minutes until fork-tender.Drain, cool slightly, and slip off skins.Slice into ¼-inch rounds or wedges.2. Make the Pickling BrineIn a large pot, combine vinegars, sugar, water, salt, cloves, allspice, and cinnamon sticks.Bring to a boil, stirring until sugar dissolves.Reduce heat and simmer for 5 minutes. Remove cinnamon sticks before filling jars.3. Fill the JarsSterilize 4–5 pint jars (or 2–3 quart jars) and lids.Pack beets (and onion, if using) into hot jars, leaving ½-inch headspace.Pour hot brine over beets, covering completely.Remove air bubbles with a knife or spatula. Wipe rims clean and seal with lids and bands.4. Process (Optional for Shelf-Stable Storage)For pantry storage: process jars in a boiling water bath for 30 minutes.For refrigerator pickles: Let jars cool to room temperature, then store in the fridge and enjoy within 3 months.A Brief History of Pickled BeetsPickling beets dates back centuries, especially across Eastern Europe, where families preserved harvests to last through winter. In the U.S., pickled beets rose in popularity in the early 1900s, thanks to widespread home canning. Today, they remain a nostalgic favorite — both for their flavor and their practicality.Health Benefits of Pickled Beets🌿 Nutrient-rich: High in fiber, folate, and antioxidants🧬 Digestive aid: Vinegar brine can promote healthy gut bacteria❤️ Heart smart: Beets contain nitrates that may lower blood pressure🧊 Long-lasting: Pickling extends freshness without added preservativesServing IdeasSlice onto salads or grain bowlsAdd to charcuterie or cheese boardsMix into potato salad, coleslaw, or pastaServe alongside roast meats, burgers, or sandwichesVariations to TryUse golden beets for a milder, less earthy tasteAdd fresh ginger slices for a spicy kickReplace sugar with honey for a floral sweetnessAdd herbs like dill, rosemary, or thyme for extra aromaNutrition (per ½ cup serving)Calories: ~75Carbohydrates: 18gFiber: 2gSugars: 15gSodium: 150mgConclusionPickled beets are more than just a throwback — they’re a fresh, flavorful, and nutrient-packed way to enjoy beets year-round. Whether you’re new to canning or a seasoned preserver, this recipe is simple to follow and endlessly customizable.So grab a bunch of beets and a few jars — your future salads, snacks, and sandwiches will thank you!
Homemade Pickled Beets
