Pickled Beets

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Old-Fashioned Sweet and Tangy Pickled Beets in Vinegar Brine


Ingredients:


6 medium beets, trimmed and scrubbed


1 cup white vinegar


1/2 cup water


1/2 cup granulated sugar


1/2 teaspoon salt


1/4 teaspoon ground cloves


1/4 teaspoon ground allspice


1 small cinnamon stick


1/4 red onion, thinly sliced (optional)


Directions:


Place whole beets in a large pot, cover with water, and bring to a boil. Cook for 30–40 minutes or until fork-tender.


Drain and allow to cool slightly, then peel the skins off and slice beets into 1/4-inch rounds or wedges.


In a medium saucepan, combine vinegar, water, sugar, salt, cloves, allspice, and cinnamon stick. Bring to a simmer over medium heat, stirring until sugar is dissolved.


Place sliced beets (and onion, if using) into clean jars.


Carefully pour hot pickling liquid over the beets, covering them completely.


Let jars cool to room temperature, then cover and refrigerate for at least 24 hours before serving for best flavor. Keeps well refrigerated for up to 3 weeks.


Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 110 kcal | Servings: 6 servings


These Pickled Beets are the perfect blend of sweet, tangy, and earthy flavors! 🫙🍷 A classic side dish or salad topping you’ll want to keep on hand.

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