Homemade Pickled Beets Recipe

Here’s a full, detailed Homemade Pickled Beets recipe with clear steps and tips. This is a classic, safe, and beginner-friendly version.

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🥕 Homemade Pickled Beets Recipe

⏱ Time

• Prep: 15 minutes

• Cook: 45–60 minutes

• Pickling time: At least 24 hours (best after 3–7 days)

🫙 Yield

• About 2 quart jars (or 4 pint jars)

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🧾 Ingredients

For the Beets

• 3 pounds fresh beets (about 8–10 medium)

• Water (for boiling)

For the Pickling Brine

• 2 cups white vinegar (5% acidity)

• 1 cup water

• 1 cup granulated sugar

• 1 ½ teaspoons salt (pickling or kosher salt)

Optional Flavorings (choose what you like)

• 1 cinnamon stick

• 3–5 whole cloves

• 1 teaspoon whole peppercorns

• 1 bay leaf

• ½ teaspoon mustard seeds

• ½ small onion, thinly sliced (optional)

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👩‍🍳 Directions

Step 1: Prepare the Beets

1. Wash the beets thoroughly, scrubbing off dirt.

2. Trim off the tops, leaving about 1 inch of stem to prevent bleeding.

3. Place beets in a large pot and cover with water.

4. Bring to a boil, then reduce heat and simmer for 30–45 minutes, until a fork easily pierces them.

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Step 2: Cool and Peel

1. Drain the hot water and rinse beets under cold water.

2. When cool enough to handle, rub off the skins with your fingers or a paper towel (they should slide off easily).

3. Cut beets into slices, wedges, or cubes, depending on preference.

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Step 3: Make the Pickling Brine

1. In a medium saucepan, combine:

   • Vinegar

   • Water

   • Sugar

   • Salt

2. Add any optional spices or onion.

3. Bring the mixture to a boil, stirring until sugar and salt dissolve.

4. Reduce heat and simmer for 5 minutes to blend flavors.

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Step 4: Combine Beets and Brine

1. Pack the cooked beets into clean glass jars.

2. Pour the hot brine over the beets, making sure they are fully submerged.

3. Remove air bubbles by gently tapping or using a clean utensil.

4. Let cool slightly, then seal with lids.

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Step 5: Chill and Pickle

1. Refrigerate for at least 24 hours before eating.

2. Flavor improves after 3–7 days.

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🫙 Storage

• Keep refrigerated

• Best used within 3–4 weeks

• Always use clean utensils to avoid contamination

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🌟 Tips & Variations

• Sweeter beets: Add ¼ cup more sugar

• Tangier beets: Increase vinegar by ½ cup

• No sugar option: Use honey or maple syrup (adjust to taste)

• Spicy kick: Add a pinch of crushed red pepper flakes

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