Sweet, tangy, and bursting with earthy flavor—perfect for salads, snacks, or straight from the jar!
A Little History of Pickled Beets
Beets have been enjoyed for thousands of years, originating in the Mediterranean around 2000 BC. While early civilizations mostly ate the greens, the Romans were among the first to embrace the root. Pickling became popular in Europe during the 16th century as a way to preserve vegetables before refrigeration. By the 19th century, pickled beets had become a staple in Eastern European cuisine and later spread across the world, loved for their sweet-sour balance and long shelf life.
Ingredients
6 medium beets (washed and trimmed, stems and roots removed)
1 cup white vinegar (for tang and preservation)
1 cup water
½ cup granulated sugar (balances acidity)
1 teaspoon salt
½ teaspoon black peppercorns (optional, for spice)
2 whole cloves (optional, warm flavor)
1 bay leaf (optional, earthy note)
Instructions
Step 1 – Cook the Beets
Place the washed beets in a large pot and cover with water.
Bring to a boil, then reduce heat and simmer for 35–45 minutes, until tender when pierced with a fork.
Drain and allow to cool slightly.
Peel the skins off easily by rubbing them with your hands or a paper towel.
Step 2 – Prepare the Pickling Brine
In a saucepan, combine vinegar, water, sugar, and salt.
Add optional spices: peppercorns, cloves, and bay leaf.
Bring to a gentle boil, stirring until sugar dissolves.
Reduce heat and let simmer for 5 minutes to infuse flavors.
Step 3 – Slice & Jar the Beets
Slice the cooked beets into rounds, wedges, or cubes.
Pack them tightly into sterilized glass jars.
Pour the hot brine over the beets, leaving about ½ inch headspace.
Seal jars with clean lids.
Step 4 – Storing
Refrigerator Pickles: Let cool, then refrigerate for at least 24 hours before eating. Lasts 4–6 weeks.
Canning Method (for long-term storage): Process jars in a boiling water bath for 30 minutes. Stored in a cool pantry, they’ll last up to a year.
Methods of Enjoying
Salads: Toss with goat cheese, arugula, and walnuts.
Sandwiches & Wraps: Add slices for a tangy crunch.
Charcuterie Boards: Serve alongside cheese, olives, and cured meats.
Snacking: Eat them straight from the jar—no shame!
Benefits of Pickled Beets
Rich in Nutrients – High in folate, manganese, potassium, and fiber.
Gut Friendly – The vinegar brine supports digestion.
Heart Healthy – Beets help lower blood pressure naturally.
Antioxidant Powerhouse – Betalains give beets their red color and fight inflammation.
Low-Calorie Treat – Guilt-free, flavorful snack!
Variations
Spicy Pickled Beets: Add sliced jalapeños or red chili flakes.
Citrus Twist: Replace some water with orange juice.
Savory Style: Reduce sugar and add garlic cloves.
Golden Beets: Use yellow beets for a sweeter, milder pickle.
Conclusion – A Beet Lover’s Dream
Homemade pickled beets are simple, delicious, and versatile. Whether you’re preserving a garden harvest or just craving something tangy and sweet, these ruby-red beauties will brighten your table. Best of all, they keep well, so you’ll always have a colorful, nutrient-rich side dish or snack at hand.