Of course! Pickled Beets are a classic, vibrant, and tangy-sweet condiment. They’re surprisingly easy to make at home and far superior to the store-bought version. Here’s a simple, foolproof recipe for both stovetop and quick-refrigerator methods.
Classic Pickled Beets
This recipe yields a beautiful balance of sweet, tangy, and earthy flavors.
Prep Time: 20 minutes
Cook Time: 30-45 minutes (depending on beet size)
Chill Time: 24 hours (for best flavor)
Yield: 1 quart (32 oz)
Ingredients
· 1.5 to 2 lbs fresh beets (about 4-6 medium beets)
· 1 cup apple cider vinegar (or white vinegar)
· 1 cup water
· ½ cup granulated sugar (or honey/maple syrup)
· ½ cup thinly sliced red onion (optional, but recommended)
· 1 teaspoon whole black peppercorns
· 1 teaspoon mustard seeds
· 2 whole cloves (optional)
· 1 bay leaf (optional)
· 1 teaspoon salt
Instructions
Step 1: Cook the Beets
- Preheat Oven to 400°F (200°C). This is the best method for concentrating flavor.
- Trim the beets, leaving about 1 inch of the stem and the root tail intact to prevent bleeding. Scrub them thoroughly.
- Wrap individual beets or a group of similar-sized beets in aluminum foil packets.
- Roast for 45-60 minutes, or until a knife slides into the center of the largest beet with little resistance.
- Let Cool until you can handle them, then use a paper towel to rub the skins off—they should slip off easily. Slice or cube the beets.
Alternative Boiling Method: Place whole, unpeeled beets in a pot of water. Boil for 30-45 minutes until tender. Drain and peel under cool water.
Step 2: Prepare the Brine & Jar
- While the beets are cooling, combine the vinegar, water, sugar, salt, and all spices (peppercorns, mustard seeds, cloves, bay leaf) in a medium saucepan.
- Bring to a boil, stirring to dissolve the sugar and salt. Once boiling, reduce heat and simmer for 5 minutes.
- Place the sliced red onion (if using) in the bottom of a clean 1-quart mason jar or two pint jars.
Step 3: Pack the Jars
- Pack the peeled and sliced/cubed beets tightly into the jar(s) on top of the onions.
- Carefully pour the hot brine over the beets, ensuring they are completely submerged and leaving about ½ inch of headspace. Tap the jar gently to release any air bubbles.
Step 4: Seal and Store
· For Refrigerator Pickles (Easiest): Let the jar cool to room temperature on the counter. Then, screw on the lid and place it in the refrigerator. They will be ready to eat in 24 hours and will keep for 3-4 weeks.
· For Water Bath Canning (Shelf-Stable): If you want to store them in a pantry, process the filled jars in a boiling water bath for 30 minutes. This will make them shelf-stable for up to a year.
Quick Refrigerator Pickled Beets (Shortcut)
Don’t want to wait? Use pre-cooked beets!
Ingredients:
· 1 lb (16 oz) package of pre-cooked, peeled beets (from the refrigerated section), sliced
· ¾ cup apple cider vinegar
· ¾ cup water
· ⅓ cup sugar
· 1 tsp salt
· A few slices of red onion and a pinch of peppercorns
Instructions:
- Heat the vinegar, water, sugar, and salt in a saucepan until dissolved.
- Place sliced beets and onion in a jar.
- Pour the hot brine over them.
- Let cool, cover, and refrigerate. They’ll be ready in just a few hours!
Flavor Variations & Pro Tips
· Spicy: Add a sliced jalapeño or a teaspoon of red pepper flakes to the brine.
· Sweet & Spicy: Use ⅔ cup sugar and add 2-3 thin slices of fresh ginger.
· Herby: Add a few sprigs of fresh dill or thyme to the jar.
· Citrus Twist: Add a few strips of orange or lemon zest to the brine.
· The Longer, The Better: While good after 24 hours, pickled beets taste best after at least one week in the fridge, allowing the flavors to fully meld.
· They Stain! Wear an apron and use gloves if you’re concerned about pink hands. Wipe up any spills immediately.
Enjoy your beautiful, homemade pickled beets! They are fantastic on salads, in grain bowls, as a side dish for rich meats, or even on a cheese board.