Classic Sweet & Tangy Pickled Beets
Prep Time: 20 mins | Cook Time: 40 mins | Yield: 4–5 pint jars
Ingredients
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2.5 lbs (approx. 1.2 kg) fresh whole beets (stems trimmed to 1 inch)
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1½ cups white vinegar or apple cider vinegar (5% acidity)
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1 cup water
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¾ cup granulated sugar
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1 tsp salt
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1 cinnamon stick
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½ tsp whole black peppercorns
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4–5 whole cloves
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½ small red onion, thinly sliced (optional)
Instructions
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Cook the beets: Place trimmed, unpeeled beets in a large pot and cover with cold water by at least an inch. Bring to a boil over medium-high heat, then lower the heat and simmer for 30 to 45 minutes (depending on size) until tender when pierced with a fork.
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Peel and slice: Drain the beets and immediately place them in a bowl of ice water. Once cool enough to handle, use your hands or a paper towel to slip the skins off. Trim the root and stem ends, then cut the beets into ¼-inch thick slices or wedges.
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Make the pickling brine: In a medium saucepan, combine the vinegar, water, sugar, salt, cinnamon stick, peppercorns, and whole cloves. Bring to a boil, stirring until the sugar and salt dissolve completely, then lower the heat and simmer for 5 minutes.
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Pack the jars: Pack the sliced beets (and sliced onions, if using) tightly into clean, sterilized glass jars, leaving about ½ inch of space at the top.
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Add the brine: Carefully pour the hot vinegar brine over the beets, making sure the beets are completely submerged. Tap the jars gently on the counter to remove any air pockets.
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Seal and chill: Wipe the jar rims clean with a damp cloth, seal with airtight lids, and let them cool to room temperature. Transfer to the refrigerator.
Tips & Storage
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Flavor development: Allow the beets to pickle in the refrigerator for at least 24 to 48 hours before eating so the flavors fully penetrate.
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Storage: Keep stored in the refrigerator for up to 2 to 3 months. Always use clean utensils to remove beets from the jar.