1. Cook the Beets
Trim the stems and roots (leave a tiny bit so they don’t bleed too much).
Rinse the beets well.
Place them in a pot and cover with water.
Simmer for 35–50 minutes, until fork-tender.
Drain and let cool.
Rub off the skins — they should slip right off.
Slice the beets into rounds or wedges.
2. Make the Pickling Brine
In a saucepan, combine:
Vinegar
Water
Sugar
Salt
Peppercorns
Cloves (optional)
Cinnamon stick (optional)
Bring to a simmer and stir until sugar dissolves.
Remove from heat.
3. Pack the Jars
Fill clean jars with the sliced beets.
Pour the hot brine over the beets until covered.
Tap the jar gently to remove air bubbles.
Seal with lids.
4. Chill
Let the jars cool, then refrigerate for at least 24 hours before eating for best flavor.
⭐ Storage
Keeps in the refrigerator for 4–6 weeks.
This is a refrigerator pickled recipe (not shelf-stable for pantry storage).
⭐ Flavor Variations
Sweet: Add more sugar (up to ¾ cup).
Savory: Skip cloves/cinnamon and add bay leaf + garlic.
Spicy: Add sliced jalapeño or red pepper flakes.
ADVERTISEMENT
