Pickled Beets Recipe

Prep: 15 minutes
Cook & Pickle: 30 minutes
Chill: 24 hours for best flavor
Servings: 6–8

🍳 Equipment

• Saucepan

• Knife & cutting board

• Glass jars or airtight container

🥘 Ingredients

• 4–5 medium beets, peeled and sliced or cubed

• 1 cup apple cider vinegar (or white vinegar)

• ½ cup sugar

• ½ cup water

• 1 tsp salt

• 1 cinnamon stick (optional)

• 2–3 whole cloves (optional)

• 1 bay leaf (optional)

👩‍🍳 Instructions

1. Cook the beets
   Place peeled beets in a pot, cover with water, and boil 20–25 minutes until tender. Drain and let cool slightly.

2. Prepare pickling liquid
   In a saucepan, combine vinegar, sugar, water, salt, cinnamon stick, cloves, and bay leaf.
   Bring to a boil, stirring until sugar dissolves.

3. Pack the jars
   Place cooked beets in a clean jar or container.

4. Add pickling liquid
   Pour hot pickling liquid over beets, covering completely.

5. Cool & refrigerate
   Let the jar cool to room temperature, then refrigerate.
   Allow at least 24 hours for flavors to develop.

6. Serve
   Enjoy as a side, in salads, or on sandwiches.

🍽️ Tips for Perfect Pickled Beets

✔ Use medium-sized beets for even cooking
✔ Peel beets after boiling for easier handling
✔ Add a splash of orange juice for a sweeter, tangy twist
✔ Pickled beets last up to 2 weeks in the fridge