Here’s a classic homemade pickled beet recipe with a balanced sweet-tangy flavor and detailed step-by-step instructions.
Homemade Pickled Beets
Ingredients
For the beets
2 pounds fresh Beetroot
Water for boiling
For the pickling brine
1 cup white vinegar
1 cup water
1/2 cup sugar
1 1/2 teaspoons salt
1 teaspoon whole black peppercorns
4 whole cloves (optional)
1 small cinnamon stick (optional)
1 small onion, thinly sliced (optional)
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Equipment
Large pot
Knife and cutting board
Glass jars with lids
Small saucepan
Gloves or paper towels (beets stain easily)
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Step 1: Prepare the Beets
1. Wash the beets thoroughly under cold water.
2. Trim the leaves, leaving about 1 inch of stem attached.
This helps reduce color bleeding while cooking.
3. Leave the roots attached.
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Step 2: Cook the Beets
1. Place beets in a large pot.
2. Cover completely with water.
3. Bring to a boil.
4. Reduce heat and simmer:
Small beets: 25–30 minutes
Medium beets: 35–45 minutes
Large beets: 50–60 minutes
The beets are done when a knife slides in easily.
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Step 3: Cool and Peel
1. Drain the hot water.
2. Transfer beets to a bowl of cold water or an ice bath.
3. Once cool enough to handle, rub the skins off using your fingers or paper towels.
4. Cut into slices, cubes, or wedges.
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Step 4: Make the Pickling Brine
In a saucepan combine:
Vinegar
Water
Sugar
Salt
Peppercorns
Cloves and cinnamon (if using)
Bring to a gentle boil while stirring until sugar dissolves.
Add sliced onions if desired and simmer 2–3 minutes.
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Step 5: Pack the Jars
1. Sterilize jars with hot soapy water or by boiling them.
2. Fill jars with sliced beets.
3. Pour hot brine over the beets, leaving about 1/2 inch headspace.
4. Remove air bubbles with a clean spoon or knife.
5. Seal tightly.
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Step 6: Cool and Refrigerate
Refrigerator Method (Easiest)
Let jars cool to room temperature.
Refrigerate for at least 24 hours before eating.
Best flavor develops after 3–5 days.
Keeps for about 1 month refrigerated.
Shelf-Stable Canning Method
If you want long-term pantry storage:
1. Process sealed jars in a boiling water bath for 30 minutes.
2. Remove and cool undisturbed for 12–24 hours.
3. Check seals before storing.
Properly canned pickled beets can last up to a year in a cool dark place.
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Flavor Variations
Sweeter
Add:
Extra 1/4 cup sugar
A few orange slices
More Tangy
Increase vinegar to 1 1/2 cups and reduce water slightly.
Spiced
Add:
Mustard seeds
Bay leaf
Star anise
Garlic Version
Add 2–3 peeled garlic cloves per jar.
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Serving Ideas
Pickled beets are great:
In salads
With goat cheese
On sandwiches
Alongside roasted meats
Chopped into potato salad
With hard-boiled eggs
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Helpful Tips
Use gloves to avoid stained hands.
Small beets tend to be sweeter and more tender.
- White vinegar gives a classic flavor; apple cider vinegar adds a milder fruity taste.
Letting the beets sit several days improves texture and flavor.
For a traditional Eastern European-style variation, adding cloves and cinnamon gives that classic deli flavor.