Here is a classic, foolproof recipe for sweet and tangy homemade pickled beets. They are incredibly easy to make, require minimal canning equipment if you want to store them long-term, and taste vastly superior to anything from a jar at the store.
Ingredients & Equipment
The Ingredients
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2 lbs (about 1 kg) fresh beets (medium, uniform size works best)
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1 cup granulated sugar (adjust to 3/4 cup if you prefer them less sweet)
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1 cup white vinegar (5% acidity)
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1 cup water (or reserved beet-cooking liquid for a richer flavor and deeper color)
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1 tsp whole cloves
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1 tsp whole allspice berries
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1 cinnamon stick (broken in half)
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1 tsp kosher salt
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1 small red onion, thinly sliced (optional, but delicious pickled alongside)
Equipment
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Large saucepan (for boiling beets)
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Medium saucepan (for the brine)
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2 clean pint-sized mason jars with lids
Step-by-Step Instructions
1.Prep and boil the beets:Leave 1 inch of stems on to prevent bleeding.
Wash the beets thoroughly. Trim the greens, but leave about 1 inch of the stem and the entire root attached so the beets don’t “bleed” out their juices and flavor while boiling. Place them in a large saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 30 to 45 minutes, depending on size, until easily pierced with a fork.
2.Cool, peel, and slice:The skins should slip right off under cold water.
Drain the hot water and immediately plunge the beets into a bowl of ice-cold water. Once cool enough to handle, use your hands or a paper towel to rub the skins off—they should slip right away. Trim off the stem and root ends, then slice or dice the beets into quarter-inch rounds or wedges. Pack them tightly into your clean mason jars, layering in the sliced red onion if using.
3.Simmer the pickling brine and spices:Infuse the vinegar with warm aromatics.
In a medium saucepan, combine the vinegar, water (or reserved beet juice), sugar, salt, cloves, allspice berries, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. Reduce heat and let it simmer for about 5 minutes to let the spices infuse the liquid.
4.Combine and store:Let them meld in the fridge for at least 24 hours.
Carefully pour the hot brine and spices over the beets in the jars, ensuring the beets are completely submerged. Let the jars cool uncovered to room temperature (about 30–45 minutes), then secure the lids tightly and place them in the refrigerator.
While you can eat them right away, they taste best after chilling for at least 24 to 48 hours as the flavors meld.
Storage Tip: Kept in the refrigerator, these quick-pickled beets will easily last for up to 4 to 6 weeks.
