Here is a simple, classic Pickled Beets recipe — perfect for salads, snacking, or serving with meals. This is an easy refrigerator-style version (no canning required unless you want it).
Pickled Beets (Refrigerator Version)
Ingredients
- 2–3 pounds fresh beets
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns (optional)
- 3–4 whole cloves (optional)
- 1 small sliced onion (optional)
Instructions
Step 1: Cook the beets
- Rinse beets and trim the tops, leaving about 1 inch of stem (helps prevent bleeding).
- Place in a pot, cover with water, and boil 30–45 minutes until tender.
- Drain and let cool slightly.
- Slip off the skins — they should peel easily with your fingers.
- Slice or cube the beets as desired.
Step 2: Make the pickling brine
- In a saucepan, combine vinegar, water, sugar, and salt.
- Add peppercorns, cloves, and onion if using.
- Bring to a boil, then reduce heat and simmer 5 minutes.
Step 3: Combine and chill
- Pack beet slices into jars or containers.
- Pour hot brine over the beets until fully covered.
- Let cool to room temperature.
- Cover and refrigerate.
Ready to Eat
- Allow at least 24 hours for flavor to develop.
- Best after 2–3 days.
- Keeps in the refrigerator for up to 6 weeks.
Tips
- For a deeper flavor, use half apple cider vinegar and half white vinegar.
- If you like a stronger spice profile, add a cinnamon stick to the brine.
- You can add sliced boiled eggs to the pickled beets after they’ve chilled for a couple of days (classic Amish-style).
If you want, I can also give you a canned pickled beet version or a spicy pickled beet recipe.
