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Here is a clear, detailed recipe for classic pickled beets with step-by-step directions.
Ingredients
- 1 kg (about 2 pounds) fresh beets
- 1 cup white vinegar
- 1 cup water
- 1/2 to 3/4 cup sugar (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns (optional)
- 2–3 whole cloves (optional)
- 1 small cinnamon stick (optional)
- 1 small onion, thinly sliced (optional)
Instructions
Step 1: Prepare the beets
- Wash the beets thoroughly to remove dirt
- Trim the tops, leaving about 2 cm (1 inch) of stem to prevent bleeding
- Do not peel yet
Step 2: Cook the beets
- Place beets in a large pot
- Cover with water
- Bring to a boil, then reduce heat and simmer for 30–45 minutes, until fork-tender
Step 3: Cool and peel
- Drain the beets and let them cool until safe to handle
- Rub the skins off using your hands or a paper towel
- Slice into rounds or cubes, depending on preference
Step 4: Prepare the pickling liquid
In a saucepan, combine:
- Vinegar
- Water
- Sugar
- Salt
- Spices (peppercorns, cloves, cinnamon stick if using)
- Bring the mixture to a boil
- Stir until sugar and salt are fully dissolved
Step 5: Pack the jars
- Place sliced beets into clean glass jars
- Add sliced onions if using
- Pack loosely to allow liquid to circulate
Step 6: Add the brine
- Carefully pour the hot pickling liquid over the beets
- Ensure all beets are fully submerged
- Leave a little space at the top of the jar
Step 7: Cool and refrigerate
- Let jars cool to room temperature
- Cover and refrigerate
When to Eat
- For best flavor, let the beets sit for at least 24 hours
- Taste improves after 2–3 days
Storage
- Keep refrigerated
- Use within 2–3 weeks for best quality
Tips
- Adjust sugar depending on how sweet or tangy you like them
- Add garlic or bay leaves for extra flavor variation
- For longer shelf storage, proper canning methods are required
Pickled beets are great as a side dish, in salads, or served with meats