Pickled beets are a timeless classic—sweet, tangy, and earthy with a vibrant ruby hue that makes them as beautiful as they are delicious. This recipe transforms humble beets into a versatile condiment that can elevate salads, sandwiches, charcuterie boards, or be enjoyed straight from the jar. Whether you’re preserving a garden harvest or simply craving a nostalgic bite, these pickled beets offer a satisfying balance of flavor and texture. The process is simple yet rewarding, and the result is a jar full of bold, zesty goodness that lasts for weeks in the fridge.
Ingredients
For the Beets:
- 8 medium fresh beets
- Water (enough to cover beets while boiling)
For the Pickling Brine:
- 1 cup white vinegar (or apple cider vinegar for a fruitier note)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 ½ teaspoons whole cloves
- 1 ½ teaspoons whole allspice
Instructions
Step 1: Prepare the Beets
- Scrub the beets thoroughly to remove dirt. Trim the tops, leaving about 1 inch of stem to prevent bleeding during boiling.
- Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until fork-tender.
- Drain and let the beets cool until they’re easy to handle. Wearing gloves (to avoid staining), peel the skins off by rubbing them gently. Slice the beets into rounds or wedges, depending on your preference.
Step 2: Make the Pickling Brine
- In a small saucepan, combine vinegar, sugar, salt, cloves, and allspice.
- Bring the mixture to a boil, stirring until the sugar dissolves. Let it simmer for 5 minutes to allow the spices to infuse.
- Remove from heat and let the brine cool slightly.
Step 3: Pickle the Beets
- Place the sliced beets into a clean glass jar or container.
- Pour the warm brine over the beets, ensuring they are fully submerged.
- Seal the jar with a tight-fitting lid and let it cool to room temperature.
- Refrigerate for at least 24 hours before serving to allow the flavors to develop. The longer they sit, the better they taste!
Serving Ideas
- Toss into a spinach salad with goat cheese and walnuts.
- Layer into sandwiches or burgers for a sweet-tart crunch.
- Serve alongside roasted meats or grilled fish.
- Add to a charcuterie board for a pop of color and flavor.
Tips & Variations
- Citrus twist: Add orange peel to the brine for a bright, aromatic note.
- Spicy kick: Toss in a few peppercorns or a sliced jalapeño for heat.
- Quick version: Use canned beets if you’re short on time—just skip the boiling step.
- Storage: Keep refrigerated in a sealed jar for up to 3 months. Always use a clean utensil to remove beets to avoid contamination.
Pickled beets are more than just a side dish—they’re a celebration of flavor and tradition. Want to try a golden beet version or pair them with pickled eggs next? I’ve got plenty of ideas to keep your jars exciting!