These Homemade Pickled Beets are sweet, tangy, and bursting with vibrant color. They make a delicious side dish, salad topping, or healthy snack. The combination of earthy beets and a flavorful vinegar brine creates a classic recipe that can be enjoyed year-round. Best of all, they’re easy to make with simple pantry ingredients.
Ingredients
For the Beets
2 pounds (900 g) fresh beets
Water, as needed
For the Pickling Brine
1 cup (240 ml) white vinegar
1 cup (240 ml) apple cider vinegar
1 cup (200 g) granulated sugar
1 cup (240 ml) water
1 teaspoon salt
½ teaspoon black peppercorns
4 whole cloves (optional)
1 small cinnamon stick (optional)
Instructions
Step 1: Cook the Beets
Wash the beets thoroughly and trim off the leaves, leaving about 1 inch of stem attached. Place the beets in a large pot and cover with water. Bring to a boil over medium-high heat.
Reduce the heat and simmer for 35–45 minutes, or until the beets are fork-tender. Cooking time will vary depending on the size of the beets.
Step 2: Cool and Peel
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