Pickled Beets
Transform your salads, sides, and snacks with this vibrant Pickled Beets recipe—a celebration of earthy sweetness and tangy zest. Featuring tender, freshly boiled beets bathed in a flavorful pickling brine made with white vinegar, sugar, and warm spices like cinnamon and cloves, this mouthwatering creation is a balance of simplicity and elegance. Perfectly suited for enhancing charcuterie boards or complementing roasted meats, these homemade pickled beets are easy to store and intensify in flavor over time, making them a must-have addition to your fridge. Ready in under an hour with minimal effort, this recipe is ideal for meal prep or a quick way to pepper your dishes with bold color and taste.
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Recipe Information
Ingredients
- 6 medium beets
- 2 cups white vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon salt
- 4 whole cloves
- 1 cinnamon stick
- 1 bay leaf
Instructions
Rinse the beets under running water to remove any dirt. Trim off the tops and bottoms using a sharp knife.
Place the beets in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat and simmer until tender, about 35-45 minutes.
Once the beets are cooked, drain them and let them cool until you can handle them comfortably. Under running cold water, slip off the skins.
Cut the beets into slices or wedges, depending on your preference, and set them aside.
In a separate medium saucepan, combine white vinegar, water, granulated sugar, salt, whole cloves, cinnamon stick, and bay leaf.
Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt have dissolved. This will take approximately 5 minutes.
Remove the saucepan from the heat and let the pickling liquid cool slightly.
Place the sliced beets into sterile jars, leaving about half an inch of space at the top.
Pour the warm pickling liquid over the beets, making sure they are fully submerged. Discard the bay leaf, cinnamon stick, and cloves.
Seal the jars with airtight lids and let them cool to room temperature.
Refrigerate the pickled beets for at least 24 hours before enjoying for the flavors to meld.
These pickled beets can be stored in the refrigerator for up to one month.
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7754 mg | 337% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 255.5 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3137 mg | 67% | |
*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.
