Pickled beets are a timeless recipe that combines earthy, sweet beets with a tangy vinegar brine, creating a flavorful side dish that can be enjoyed with salads, sandwiches, or simply as a snack.

Making pickled beets at home is surprisingly simple and gives you full control over the taste, freshness, and quality of the ingredients. Unlike store-bought jars, homemade pickled beets are free from preservatives and artificial additives, making them a healthier and more satisfying choice.

Ingredients

• 6 medium fresh beets, washed and trimmed
• 2 cups white vinegar
• 1 cup water
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 cinnamon stick (optional)
• 3 whole cloves (optional)
• 1 small onion, thinly sliced (optional for added flavor)

Instructions

1. Place the beets in a large pot and cover them with water. Bring to a boil, reduce heat, and simmer for 30–40 minutes, or until tender when pierced with a fork. Drain and allow to cool slightly before peeling the skins. Slice or quarter the beets as desired.
2. In a medium saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring the mixture to a boil, stirring until the sugar dissolves completely. Reduce heat and simmer for 5 minutes.
3. Pack the prepared beets into sterilized jars. Pour the hot brine over the beets, ensuring they are fully covered. Seal the jars tightly and refrigerate for at least 24 hours before serving to allow the flavors to develop.

Servings

Makes approximately 6 servings

Nutritional Info (per serving, approx.)

• Calories: 120
• Carbohydrates: 28g
• Protein: 2g
• Fat: 0g
• Fiber: 3g
• Sodium: 150mg
• Sugar: 24g

Notes

Homemade pickled beets can be stored in the refrigerator for up to 3 weeks. If you want to preserve them longer, use proper canning techniques for shelf stability. The addition of spices such as cinnamon and cloves adds warmth and depth, but they are optional based on taste preference.

Tips

Use fresh, firm beets for the best results, as older or wrinkled beets may not hold their texture well after pickling. Wear gloves when peeling beets to avoid staining your hands. For a less sweet version, reduce the sugar by half or substitute with honey for a more natural sweetness. Always let the pickled beets sit for at least a day before eating, as this allows the brine to penetrate and intensify the flavor.

Health Benefits

Beets are naturally rich in fiber, folate, and essential minerals like manganese and potassium. They are also packed with antioxidants such as betalains, which give beets their vibrant color and help fight inflammation. Consuming beets regularly may support heart health, aid digestion, and boost stamina. The vinegar used in pickling provides probiotics that may improve gut health when consumed in moderation. Pickled beets are a nutrient-dense food that can easily fit into a balanced diet.

Q & A

Q: Can I use golden or striped beets instead of red beets?
A: Yes, any variety of beet can be pickled using this recipe. Golden beets offer a milder flavor, while striped beets provide a striking visual presentation.

Q: How long should I wait before eating pickled beets?
A: For the best flavor, allow them to sit in the refrigerator for at least 24 hours before enjoying.

Q: Can I reuse the pickling brine?
A: It is not recommended to reuse the brine for safety reasons. Always make a fresh batch of brine if you want to pickle more vegetables.

Q: Are pickled beets as healthy as fresh beets?
A: While some vitamin C is lost during cooking, pickled beets still retain most of their nutrients and antioxidants, making them a healthy choice.

Q: What can I serve pickled beets with?
A: They pair wonderfully with salads, roasted meats, sandwiches, cheese boards, or simply as a tangy snack on their own.