flavor adjustments, anboslutely! Here’s a detailed, step-by-step recipe for Homemade Pickled Beets—a classic, vibrant, tangy treat that’s great for salads, sandwiches, or snacking. I’ve also included a full FAQ section to cover storad safety.
🫙 Homemade Pickled Beets Recipe
Yields: 4–5 pint jars | Prep Time: 30 min | Cook Time: 45–60 min | Pickling Time: 24 hrs minimum
🧾 Ingredients
For the Beets:
- 3 lbs fresh beets (about 10–12 medium)
- Water, for boiling
- 1 tbsp salt (for boiling water)
For the Pickling Brine:
- 2 cups apple cider vinegar (or white vinegar for sharper flavor)
- 1 cup water
- ¾ to 1 cup granulated sugar (adjust to taste)
- 1 ½ tsp pickling salt (or kosher salt)
- ½ tsp whole cloves (optional but classic)
- ½ tsp black peppercorns
- 2 cinnamon sticks
- 4–5 garlic cloves, peeled (optional)
- 1 small onion, thinly sliced (optional but adds flavor)
🫙 Equipment Needed
- 4 to 5 sterilized pint jars with lids and bands
- Large pot for boiling
- Medium saucepan for brine
- Canning funnel (optional but helpful)
- Slotted spoon
- Tongs or jar lifter
- Clean towels or paper towels
🔪 Instructions
🔴 Step 1: Prepare the Beets
- Trim beet tops and roots. Leave about 1 inch of stem to prevent bleeding.
- Boil or roast:
- Boil Method: Place beets in a large pot, cover with water, add 1 tbsp salt. Boil for 35–50 minutes, or until fork-tender.
- Roast Method: Wrap in foil and roast at 400°F (204°C) for 50–60 mins.
- Once tender, let them cool slightly. Peel skins (they should slide off easily). Slice or quarter as preferred.
🔴 Step 2: Make the Pickling Brine
- In a saucepan, combine:
- Vinegar, water, sugar, salt, spices, and garlic/onion if using.
- Bring to a gentle boil, then simmer for 5 minutes. Stir to dissolve sugar completely.
🔴 Step 3: Pack the Jars
- Into each sterilized jar, pack the sliced or quartered beets snugly.
- Add a few slices of onion or garlic cloves if desired.
- Pour hot brine over the beets, leaving ½-inch headspace at the top.
- Wipe jar rims with a clean, damp towel and seal with lids and bands.
🔴 Step 4: Process or Refrigerate
- For longer storage: Process in a boiling water bath for 30 minutes.
- For quick pickles: Let jars cool, then refrigerate. Let sit for at least 24 hours, but 3–5 days is ideal for full flavor.
🍽️ Enjoy!
These pickled beets will keep:
- Refrigerated (unprocessed jars): Up to 3 months
- Processed (shelf-stable jars): Up to 12–18 months
❓ FAQs About Pickled Beets
Q: Can I reduce the sugar in the brine?
A: Yes, but sugar helps balance the vinegar’s acidity and enhances flavor. For a more tart pickle, reduce to ½ cup. For sweet pickles, increase to 1¼ cups.
Q: Do I have to water-bath can them?
A: If you plan to store them outside the fridge, yes—water-bath processing is essential for safety. Otherwise, they can be refrigerated for up to 3 months.
Q: Can I use golden or striped beets?
A: Absolutely! Golden beets are slightly sweeter and won’t “bleed” as red ones do. Striped Chioggia beets also work but may lose some of their color pattern in vinegar.
Q: Can I add other spices or herbs?
A: Yes! Popular additions include:
- Star anise
- Bay leaves
- Mustard seeds
- Dill (for a savory variation)
Q: What’s the best vinegar to use?
A: Apple cider vinegar gives a slightly sweet and fruity profile. White vinegar creates a sharper, more traditional pickled flavor.
Q: Why did my beets lose their color or turn dull?
A: Overcooking or high-heat processing for too long can cause color loss. Try to cook only until fork-tender and don’t over-process.
Q: Can I use this brine for other veggies?
A: Yes! Try using leftover brine for onions, carrots, radishes, or even hard-boiled eggs (turns them pink!).
Would you like a printable recipe card, label templates for your jars, or a no-sugar-added version of the recipe?