Directions
- Prepare the Beets
Wash the beets thoroughly. Trim off the stems and roots. Place them in a pot of water and boil for 30–40 minutes until tender when pierced with a fork. Drain and let cool slightly. Peel the skins off the beets and slice into rounds or wedges as desired. - Prepare the Pickling Liquid
In a medium saucepan, combine vinegar, water, sugar, salt, and optional spices (cloves, allspice, cinnamon stick). Bring to a simmer over medium heat, stirring occasionally until sugar is dissolved and the liquid is fragrant with the spices. - Pack the Beets
Place the sliced beets into clean, sterilized jars. Pour the hot pickling liquid over the beets, ensuring they are fully submerged. - Cool and Seal
Let the jars cool to room temperature. Seal with lids and refrigerate. - Marinate
Allow the pickled beets to marinate in the refrigerator for at least 24 hours before serving. For best flavor, let them sit for 3–5 days. - Serve
Enjoy as a side dish, salad topper, or snack. The sweet, tangy, and spiced beets pair wonderfully with cheeses, sandwiches, and roasted meats.
Recipe Details
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 6–8
Difficulty: Easy
Variations & Substitutions
- Substitute apple cider vinegar with red wine vinegar for a richer flavor.
- Add slices of fresh ginger or garlic for a unique twist.
- Sweeten with honey instead of sugar for a natural sweetness.
- Experiment with other spices like star anise or black peppercorns for more complexity.
Serving Suggestions
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