Homemade Pickled Beets

 Bright, tangy, and bursting with earthy sweetness, pickled beets are a timeless kitchen staple that’s as beautiful as it is flavorful. Whether served as a side, tossed into salads, or eaten straight from the jar (no judgment here!), these jewel-toned veggies bring a nostalgic charm and a vibrant zing to any table.

This recipe yields a delicious batch of pickled beets that keeps wonderfully in the refrigerator and can be processed for long-term storage if desired. It’s simple, satisfying, and surprisingly rewarding — let’s dig in!

Ingredients

10 medium fresh beets (about 2.5–3 lbs)

1 ½ cups white vinegar (5% acidity)

1 cup apple cider vinegar

1 ½ cups granulated sugar

1 ½ cups water

1 tablespoon pickling salt (or kosher salt)

½ teaspoon whole cloves

½ teaspoon whole allspice

1–2 cinnamon sticks

Optional: 1 sliced onion for added flavor

Instructions

1. Prepare the Beets

Wash thoroughly and trim greens, leaving about 1 inch of the stems (this helps reduce bleeding).

Place beets in a large pot, cover with water, and boil for 30–40 minutes until fork-tender.

Drain, cool slightly, and slip off skins.

Slice into ¼-inch rounds or wedges.

2. Make the Pickling Brine

In a large pot, combine vinegars, sugar, water, salt, cloves, allspice, and cinnamon sticks.

Bring to a boil, stirring until sugar dissolves.

Reduce heat and simmer for 5 minutes. Remove cinnamon sticks before filling jars.

3. Fill the Jars

Sterilize 4–5 pint jars (or 2–3 quart jars) and lids.

Pack beets (and onion, if using) into hot jars, leaving ½-inch headspace.

Pour hot brine over beets, covering completely.

Remove air bubbles with a knife or spatula. Wipe rims clean and seal with lids and bands.

4. Process (Optional for Shelf-Stable Storage)

For pantry storage: process jars in a boiling water bath for 30 minutes.

For refrigerator pickles: Let jars cool to room temperature, then store in the fridge and enjoy within 3 months.

A Brief History of Pickled Beets

Pickling beets dates back centuries, especially across Eastern Europe, where families preserved harvests to last through winter. In the U.S., pickled beets rose in popularity in the early 1900s, thanks to widespread home canning. Today, they remain a nostalgic favorite — both for their flavor and their practicality.

Health Benefits of Pickled Beets

🌿 Nutrient-rich: High in fiber, folate, and antioxidants

🧬 Digestive aid: Vinegar brine can promote healthy gut bacteria

❤️ Heart smart: Beets contain nitrates that may lower blood pressure

🧊 Long-lasting: Pickling extends freshness without added preservatives

Serving Ideas

Slice onto salads or grain bowls

Add to charcuterie or cheese boards

Mix into potato salad, coleslaw, or pasta

Serve alongside roast meats, burgers, or sandwiches

Variations to Try

Use golden beets for a milder, less earthy taste

Add fresh ginger slices for a spicy kick

Replace sugar with honey for a floral sweetness

Add herbs like dill, rosemary, or thyme for extra aroma

Nutrition (per ½ cup serving)

Calories: ~75

Carbohydrates: 18g

Fiber: 2g

Sugars: 15g

Sodium: 150mg

Conclusion

Pickled beets are more than just a throwback — they’re a fresh, flavorful, and nutrient-packed way to enjoy beets year-round. Whether you’re new to canning or a seasoned preserver, this recipe is simple to follow and endlessly customizable.

So grab a bunch of beets and a few jars — your future salads, snacks, and sandwiches will thank you!