Oh, friends—thank you for being here today! 💖 Your visits, your kitchen adventures, your comments… they truly warm my heart. Every recipe I share is a little piece of home, and today’s dish? It’s a keeper. These Pickled Beets are everything I adore in a side dish—simple, striking, and bursting with flavor. Whether you love that earthy sweetness or the tangy kick of vinegar, this recipe brings balance and brightness to your table.
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What Makes This Recipe Special
I promised you versatile, and here’s proof! These pickled beets can dress up a salad, cozy up next to roasted meats, or simply shine on their own as a snack.
They’re vibrant, jewel-toned slices of pure nostalgia—sweet, tangy, and a little spicy if you opt for the cloves and cinnamon. The smell when this is simmering on the stove? Incredible!!
Why You’ll Love These Pickled Beets
- Easy to make: No fancy equipment needed—just a pot and a few jars.
- Naturally gorgeous: That deep ruby-red hue is 100% nature’s work!
- Flavor-packed: A perfect balance of sweet, tangy, and earthy.
- Long-lasting: They’ll keep for weeks in the fridge or months on the shelf if processed.
What Do Pickled Beets Taste Like?
Imagine a beet that’s been kissed by sweetness and zapped with vinegar’s zing. The texture stays firm yet tender, the flavor bold and balanced. Add the warm spices, and you’ve got notes of cloves and cinnamon that make every bite feel comforting—like something your grandmother might’ve made.
Health Benefits
Besides tasting amazing, these beauties are:
- High in antioxidants (thank you, betacyanin!).
- A great source of fiber and folate.
- Naturally low in fat and calories.
- Helpful for supporting healthy blood pressure.
Ingredients You’ll Need
- 8 medium fresh beets
- 1 cup vinegar (white or apple cider vinegar)
- 1 cup water
- ½ cup sugar
- ½ teaspoon salt
- Optional but lovely:
- 4 whole cloves
- ½ teaspoon ground allspice
- 1 cinnamon stick
Tools You’ll Need
- Large pot
- Medium saucepan
- Sterilized glass jars with lids
- Slotted spoon
- Tongs or jar lifter (for hot jars)
Ingredient Additions & Substitutions
- Vinegar: Use apple cider vinegar for a softer tang or red wine vinegar for depth.
- Sugar: Try honey or maple syrup for a more natural sweetness.
- Spices: Add a few peppercorns or mustard seeds for extra character.
- Beets: A mix of red and golden beets looks stunning in jars!
How to Make Pickled Beets
Step 1: Prepare the Beets
Wash thoroughly, trim tops (leave about 1 inch of stem), and don’t peel yet—this helps keep their color during boiling.
Step 2: Cook the Beets
Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer 35–40 minutes, until fork-tender.
Step 3: Cool and Peel
Drain and let cool slightly. Under cold running water, rub off the skins—they’ll slip right off! Slice or cube as desired.
Step 4: Make the Pickling Brine
In a saucepan, combine vinegar, water, sugar, and salt. Add optional spices. Bring to a boil, then simmer for 5 minutes to infuse the flavors.
Step 5: Combine and Pack
Place beets in sterilized jars and pour the hot brine over them until fully covered. Remove air bubbles, wipe rims, and seal.
Step 6: Store or Process
- Refrigerator Method: Cool completely and refrigerate for up to 1 month.
- Shelf-Stable Method: Process sealed jars in a boiling water bath for 30 minutes.
What to Serve with Pickled Beets
They’re wonderful alongside:
- Roasted chicken or pork
- Goat cheese and arugula salads
- Burgers and sandwiches
- Charcuterie boards
- Or simply with crusty bread and butter (so good!!)
Tips for Perfect Pickled Beets
- Use fresh, firm beets for the best flavor and color.
- Don’t skip sterilizing your jars—it ensures safe storage.
- Let them rest at least 24 hours before eating; the flavor deepens beautifully.
- Slice uniformly for even pickling.
Storage Instructions
- Refrigerated: Keeps for up to 1 month.
- Canned: Store in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 2 weeks.
General Information
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6–8
Calories: ~80 kcal per ½ cup
Frequently Asked Questions
Q: Can I use pre-cooked beets?
Yes! Just skip the boiling step and go straight to slicing and brining.
Q: Do I have to peel the beets?
Yes—once cooked, the skins slide off easily and improve the texture.
Q: Can I make them less sweet?
Of course! Reduce sugar to ⅓ cup for a tangier flavor.
Q: What if I don’t have canning equipment?
No worries—just make refrigerator pickles. They’re just as delicious!
Conclusion
And there you have it—a simple, stunning recipe that transforms humble beets into something truly special. These Pickled Beets are anything but boring!! Whether you’re making them as a side, a snack, or a homemade gift, they’ll add color, flavor, and heart to any meal.
If you try this recipe, I’d love to see your results! 💕
📸 Tag your photos on Pinterest or Instagram, and leave a review below to let me know how they turned out.
Nutritional Information (Approx. per ½ cup)
- Calories: 80 kcal
- Carbohydrates: 18 g
- Sugars: 15 g
- Fiber: 2 g
- Protein: 1 g
- Fat: 0 g
- Sodium: 150 mg
More Recipes You’ll Love
- Peach Cobbler Bars – sweet, buttery, and bursting with summer flavor.
- Peach and Burrata Salad – fresh, creamy, and so simple.
- Grilled Peaches with Honey Yogurt – dessert made healthy!
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