Easy Homemade Pickled Beets – Old-Fashioned Flavor with a Healthy Twist!

For me, homemade pickled beets are an essential thing in my home. While so many people turn their noses at them, they are becoming quite a modern trend in the food world, especially in healthy food. Thanks to their nutritious values, they are simply outstanding pickled.

Pickled jars at farmers’ markets and fine grocers are delicious but can be pricey yikes! So, why not make your own homemade pickled beets at home? Using only this very easy and simple recipe, you can make some real old-fashioned pickles. These are perfect on any relish tray or added to your favorite salad!

• See also:

• BROWN STEWED CHICKEN – RESTAURANT RECIPE
• CARROT CAKE PANCAKES WITH CREAM CHEESE GLAZE

INGREDIENTS:

• 8 medium fresh beets
• 1 cup vinegar
• 1/2 cup sugar
• 1-1/2 teaspoons whole cloves
• 1-1/2 teaspoons whole allspice
• 1/2 teaspoon salt

INSTRUCTIONS:

1 ) Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender.

1 ) Since beets vary in size, they may take varying times to cook. Remove them individually as needed. When cooked, drain (remove from water), let cool, and Peel beets and slice; place in a bowl and set aside.

1 ) In a small saucepan, combine vinegar, sugar, cloves, allspice, and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

• SHOP ON AMAZON: 
• All-Clad Hard-Anodized Nonstick Fry Pan
• AmazonBasics Pre-Seasoned
• Aluminum Nonstick Frying Pan

Pro Tips for the Best Homemade Pickled Beets

• Use Fresh, Small Beets
  Smaller beets are sweeter and more tender, which means better flavor and texture after pickling.
• Roast or Boil Before Pickling
  Roasting brings out natural sweetness, while boiling is faster. Both work—just peel before pickling.
• Balance Sweet and Tangy
  A good pickling liquid has the right ratio of vinegar, sugar, and spices. Taste and adjust to your liking.
• Add Whole Spices for Flavor Depth
  Think cloves, mustard seeds, peppercorns, or bay leaves for that classic old-fashioned taste.
• Cool Before Storing
  Let jars cool to room temperature before placing them in the fridge for the best texture and flavor.
• Let Them Sit for 24–48 Hours
  Flavors deepen over time. These pickled beets get better after a day or two in the fridge.

FAQ – Homemade Pickled Beets

Do I need to sterilize the jars?

• If you’re storing them in the fridge and eating within a few weeks, washing jars in hot soapy water is fine. For long-term storage, sterilize the jars.

Can I use canned beets instead of fresh?

• Yes, in a pinch! Just rinse well and adjust the pickling time, since they’re already cooked.

How long will pickled beets last in the fridge?

• Store in an airtight jar in the refrigerator for up to 2–3 months.

What vinegar is best for pickling?

• White vinegar or apple cider vinegar both work well—white vinegar for a cleaner flavor, cider for depth.

Do I need a canner?

• Not for refrigerator pickling. If you’re canning for shelf storage, follow proper water bath canning guidelines.

Are pickled beets good for you?

• Yes! They’re loaded with fiber, antioxidants, and essential nutrients, plus they’re a low-calorie, gut-friendly food.

What should I serve them with?

• Try them on salads, toast with goat cheese, in grain bowls, or on charcuterie boards.

• More recipes you”ll love:

• TOMATO SOUP AND GRILLED CHEESE
• TWO-INGREDIENT PIZZA DOUGH