Homemade Pickled Beets Recipe

I’ve gotta say, when I first came across this funky pickled beets recipe, I was like “why not?” and decided to dive in headfirst even though my kitchen skills arent perfect.

Ingredients:
• 2 lbs fresh beets, cleaned and trimmed
• 1 cup apple cider vinegar
• 1 cup distilled white vinegar
• 2 cups water
• 1 cup granulated sugar
• 2 tsp salt
• 1 cinnamon stick
• 1 tsp whole cloves
• 1 tsp mustard seeds
• 2 bay leaves

Instructions:
1. Start by scrubbing the beets real good then trim off the ends. Place them in a large pot and cover them with water.
2. Boil the beets on medium heat until they’re tender, which should take about 30 to 40 minutes depending on their size, and let them cool a bit after they are done.
3. While thats happening, in another pot mix together the apple cider vinegar, distilled white vinegar, water, granulated sugar and salt.
4. Add the cinnamon stick, whole cloves, mustard seeds and bay leaves to the vinegar mixture then heat everything over medium heat. Stir it sometimes until the sugar and salt totally dissolves.
5. When the beets have cooled enough to handle, peel their skins. I usually just rub them with a paper towel if I dont feel like using a knife.
6. Now slice your beets into rounds or wedges and pack them into clean, sterilized jars.
7. Carefully pour the hot pickling liquid over the beets in the jars making sure every piece is fully covered by the liquid and spices.
8. Seal the jars tightly and let them cool completely at room temperature.
9. Once theyre cool, put the jars in your fridge for at least 24 hours so the flavors can really get to know each other.
10. Finally, enjoy your homemade pickled beets in salads, sandwiches or just as a tangy little snack!

I love making Homemade Pickled Beets. The mix of fresh beets with apple cider vinegar, distilled white vinegar, water, sugar, salt, and spices like cinnamon stick, whole cloves, mustard seeds, and bay leaves create a tangy, nutrient-packed treat that offers a vibrant, healthy twist for any meal.

Ingredients

Ingredient Quantities

• 2 lbs fresh beets, cleaned and trimmed
• 1 cup apple cider vinegar
• 1 cup distilled white vinegar
• 2 cups water
• 1 cup granulated sugar
• 2 tsp salt
• 1 cinnamon stick
• 1 tsp whole cloves
• 1 tsp mustard seeds
• 2 bay leaves

How to Make this

1. Start by scrubbing the fresh beets then trim off the ends. Place them in a large pot covered with water.

2. Boil the beets on medium heat until they’re tender, about 30 to 40 minutes depending on size. Let them cool a bit once done.

3. Meanwhile, in another pot, mix together the apple cider vinegar, distilled white vinegar, water, granulated sugar, and salt.

4. Add the cinnamon stick, whole cloves, mustard seeds, and bay leaves to the vinegar mixture and heat over medium heat. Stir occasionally until the sugar and salt dissolve.

5. When the beets have cooled enough to handle, peel off their skins. You can do this by rubbing them with a paper towel if you dont want to use a knife.

6. Slice your beets into rounds or wedges and pack them into clean, sterilized jars.

7. Carefully pour the hot pickling liquid over the beets in the jars, making sure every piece is fully covered by the liquid and spices.

8. Seal the jars tightly and set them aside until they cool completely at room temperature.

9. Once cool, put the jars in the refrigerator for at least 24 hours so the flavors can develop well.

10. Enjoy your homemade pickled beets in salads, sandwiches, or as a tangy snack.

Equipment Needed

1. Large pot for boiling the beets
2. Kitchen knife for trimming and optional peeling
3. Measuring cups and spoons for the ingredients
4. A second pot for heating up the vinegar mixture
5. Stirring spoon to mix the spices and liquids
6. Paper towels to help remove beet skins if you dont wanna use a knife
7. A colander to drain the beets once they are done cooking
8. Sterilized jars with tight fitting lids for packing the beets and pickling liquid
9. A stove to cook the beets and the pickling liquid

FAQ

• Q: How long do I cook the beets?
  A: Typically, you should boil ’em for about 30-40 minutes until they are fork-tender. Just test one to make sure its soft enough.
• Q: Do I need to peel the beets before pickling?
  A: Not really, you can scrub ’em clean and leave the skin on. Some people prefer to peel ’em after cooking for a smoother texture.
• Q: Can I swap out the vinegars used?
  A: Sure, you can try using just apple cider vinegar if white vinegar is hard to come by, but keep in mind it might give a slightly different flavor.
• Q: How long can I store these pickled beets?
  A: If you keep them in an airtight container in the fridge, they should last for about 3-4 weeks.
• Q: Can I add other spices or flavors?
  A: Absolutely, feel free to experiment by adding garlic cloves or a bit of ginger for a twist on the classic flavor.

Homemade Pickled Beets Recipe Substitutions and Variations

• Apple cider vinegar: Use white wine vinegar instead if you dont have apple cider vinegar. It gives a slightly different flavor but works fine.
• Distilled white vinegar: You can use rice vinegar in its place. It’s a bit milder and sweeter but it still does the job.
• Granulated sugar: Brown sugar or honey can be used instead. Just remember if you use honey, you might need to adjust the liquid amount.
• Cinnamon stick: Ground cinnamon can substitute the stick if thats what you have on hand. Use about 1/2 teaspoon since it’s stronger.

Pro Tips

1. Make sure your jars are super clean. It’s really important to sterilize them well so that your pickled beets don’t go bad. You can wash them in boiling water or run them through the dishwasher on hot settings. Trust me, it makes a huge difference in keeping everything tasty and safe.

2. Try to cut your beets into similar sizes. When you slice them into even rounds or wedges, they all pickle at about the same time. If some pieces are too big, they might not soak up enough of the flavor, and if they’re too small, they could end up mushy.

3. When heating your vinegar mix, stir constantly to help dissolve that sugar and salt evenly. Also, keep an eye on it so you dont let it boil too hard because that can mess up the spices’ flavors. A gentle heat really brings out the best in those spices and gives your beets a balanced tang.