Step 1: Cook the Beets
Wash the beets well and trim off the stems, leaving about 1 inch to prevent bleeding.
Place them in a pot, cover with water, and boil for 30–40 minutes, until fork-tender.
Step 2: Cool and Peel
Drain the beets and let them cool slightly.
Rub the skins off using your hands or a paper towel—they should slide off easily.
Step 3: Slice or Cube
Cut the beets into slices, wedges, or cubes, depending on your preference.
Step 4: Make the Pickling Brine
In a saucepan, combine vinegar, water, sugar, salt, and spices (if using).
Bring to a gentle boil, stirring until the sugar dissolves completely.
Step 5: Pack the Jars
Place the sliced beets into clean glass jars, packing them snugly but not tightly.
Step 6: Add the Brine
Carefully pour the hot brine over the beets, fully covering them.
Tap jars gently to release air bubbles.
Step 7: Cool and Refrigerate
Let jars cool to room temperature, then seal and refrigerate for at least 24 hours before eating.
🧊 Storage
- Keeps in the refrigerator for up to 3 weeks
- Flavor improves after 2–3 days
🌸 Tips & Variations
- Add sliced onions for extra flavor
- Use honey instead of sugar for a natural sweetness
- Add bay leaf or star anise for a deeper aroma
- For less sweetness, reduce sugar to ½ cup
Final Thoughts
Homemade pickled beets are vibrant, nutritious, and incredibly satisfying. Once you try them fresh from your own kitchen, you’ll never want store-bought again.