Easy Pickled Beets
Ingredients
- 2 pounds beets (about 6–8 medium)
- 1 cup white vinegar or apple cider vinegar
- ½–¾ cup sugar (adjust to taste)
- 1 cup water
- ½ tsp salt
- Optional spices (choose what you like):
- 3–4 whole cloves
- ½ tsp whole peppercorns
- 1 small cinnamon stick
- 1 bay leaf
Instructions
- Cook the beets
- Trim stems (don’t cut too close).
- Boil whole beets in water for 30–45 minutes, until fork-tender.
- Drain, cool, then rub off the skins.
- Slice or cube.
- Make the pickling liquid
- In a pot, combine vinegar, water, sugar, salt, and any spices.
- Bring to a gentle boil, stirring until sugar dissolves.
- Simmer 5 minutes.
- Pickle
- Pack beets into clean jars.
- Pour hot pickling liquid over beets until fully covered.
- Let cool, then seal.
- Chill & wait
- Refrigerate at least 24 hours (48–72 hours is even better).
Storage
- Keeps 2–3 weeks in the fridge.
- Flavor improves over time.
Tips
- Like them less sweet? Use ½ cup sugar.
- Like them more tangy? Increase vinegar and reduce water.
- Add sliced onions for a classic deli-style version.