Here’s a classic Pickled Beets recipe—sweet, tangy, and vibrantly colored, perfect for salads, charcuterie boards, or as a zesty side dish. These keep for weeks in the fridge and get better with time!
Classic Pickled Beets 🍠🌿
Prep Time: 20 mins | Cook Time: 30 mins | Chill Time: 2+ days | Makes: 1 quart
Ingredients:
- 1 lb (450g) fresh beets (about 3 medium), scrubbed
- 1 cup (240ml) apple cider vinegar (or white vinegar)
- 1 cup (240ml) water
- ½ cup (100g) sugar (or honey/maple syrup)
- 1 tsp salt
- 1 cinnamon stick (or ½ tsp ground)
- 6 whole cloves (or ¼ tsp ground)
- 1 small onion, thinly sliced (optional)
- 2 whole garlic cloves (optional)
Instructions:
1. Cook the Beets
- Boil or roast:
- Boil: Cover whole beets with water in a pot. Simmer 30-40 mins until tender. Drain, cool, and peel (skin slips off easily).
- Roast: Wrap in foil, bake at 400°F (200°C) for 45-60 mins.
- Slice into ¼-inch rounds or wedges.
2. Make the Pickling Liquid
- In a saucepan, combine vinegar, water, sugar, salt, cinnamon, and cloves. Bring to a boil, then simmer 5 mins.
3. Pack the Jar
- Layer beets, onion, and garlic in a clean quart jar. Pour hot brine over top, leaving ½-inch headspace.
4. Cool & Store
- Let cool to room temp, then seal and refrigerate. Wait at least 2 days before eating for best flavor.
Tips & Variations:
✨ Spiced-Up: Add 1 star anise or ½ tsp mustard seeds.
🌶️ Spicy: Toss in 1 sliced jalapeño.
🍯 Less Sugar: Reduce to 2 tbsp for a tangier bite.
💜 Golden Beets: Swap for a milder, sweeter flavor.
These beets are versatile—toss in salads, pair with goat cheese, or serve alongside roasted meats.
Want a quick-pickle version (ready in 1 hour)? Or a Harvard-style beet salad? Let me know! 😊