Easy Pickled Beets
Transform ordinary beets into a tangy, sweet masterpiece with this Easy Pickled Beets recipe—perfect for adding a punch of flavor to salads, sandwiches, or cheese boards. Featuring a vibrant mix of fresh beets, a spiced brine infused with whole cloves and a cinnamon stick, and just the right balance of white vinegar and sugar, this recipe delivers a bold yet harmonious taste. With only 15 minutes of prep time and minimal effort, you’ll create beautifully jarred pickled beets that are ready to enjoy in just 24 hours. Ideal for home cooks and canning enthusiasts alike, these refrigerator pickles stay fresh for up to 2 months, making them an easy and versatile addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 4 medium-sized beets
- 1 cup water
- 1 cup white vinegar
- 0.5 cup granulated sugar
- 1 teaspoon salt
- 4 pieces whole cloves
- 1 piece cinnamon stick
Instructions
Wash and trim the beets, leaving about 1 inch of the stems attached to prevent the beets from bleeding during cooking.
Place the beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 30-40 minutes or until the beets are tender when pierced with a fork.
While the beets are cooking, prepare the brine by combining water, white vinegar, granulated sugar, salt, whole cloves, and the cinnamon stick in a medium saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Reduce the heat and let simmer for 5 minutes before removing from heat.
Once the beets have finished cooking, drain them and run them under cold water to cool. Peel the skins off the beets by gently rubbing them with your hands; they should slide off easily.
Slice the peeled beets into rounds or wedges, depending on your preference.
Place the sliced beets into sterilized glass jars, leaving about 1/2 inch of space at the top.
Pour the prepared brine over the beets, ensuring they are fully submerged. Discard the cinnamon stick and evenly distribute the cloves between the jars if making multiple jars.
Seal the jars tightly and let the pickled beets cool to room temperature before transferring them to the refrigerator.
Allow the beets to pickle for at least 24 hours before serving for the best flavor. Store in the refrigerator for up to 2 months.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3036 mg | 132% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 123.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
