Here’s a classic Homemade Pickled Beets recipe with clear, detailed directions. This method gives you tender beets with a perfectly balanced sweet-tangy flavor.
🥕 Homemade Pickled Beets (Refrigerator Style)
⏱ Time
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Prep: 15 minutes
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Cook: 45–60 minutes
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Chill: 24 hours
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Keeps: up to 3 weeks refrigerated
Ingredients
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3 lbs fresh beets (about 6–8 medium)
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1 cup white vinegar (5% acidity)
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¾ cup granulated sugar
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1 cup water
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1 teaspoon salt
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½ teaspoon black peppercorns
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½ teaspoon whole cloves (optional)
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1 cinnamon stick (optional)
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1 small onion, thinly sliced (optional)
Directions
1. Cook the Beets
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Trim beet stems, leaving about 1 inch attached (prevents bleeding).
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Scrub beets well.
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Place in a large pot, cover with water.
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Bring to a boil, then simmer 35–45 minutes until fork-tender.
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Drain and let cool slightly.
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Rub off skins with your hands or a paper towel.
2. Slice the Beets
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Slice into rounds, wedges, or cubes, depending on preference.
3. Make the Pickling Brine
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In a saucepan, combine vinegar, sugar, water, salt, peppercorns, cloves, and cinnamon stick.
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Bring to a boil, stirring until sugar dissolves.
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Reduce heat and simmer 5 minutes.
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Remove from heat.
4. Assemble
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Place beets (and onion if using) into clean glass jars or containers.
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Pour hot brine over beets, fully covering them.
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Let cool to room temperature.
5. Chill & Serve
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Cover and refrigerate at least 24 hours before eating.
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Flavor improves over several days.
Tips for Best Pickled Beets
✔ Wear gloves to avoid staining
✔ Taste brine and adjust sugar/vinegar if needed
✔ Always keep beets submerged
✔ Use glass containers (metal can react with vinegar)
Flavor Variations
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Spicy: Add crushed red pepper or sliced jalapeño
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Garlic Dill: Add garlic cloves and fresh dill
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Orange Zest: Add strips of orange peel
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Honey Sweetened: Replace sugar with honey
Serving Ideas
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Salads (especially with goat cheese)
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Sandwiches & wraps
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Charcuterie boards
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As a side dish with roasted meats