Easy Pickled Beets

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.