Pickled Beets Recipe

Pickled beets are a delicious and tangy addition to any meal. This recipe will guide you through the process of making your own pickled beets at home, which can be enjoyed as a side dish, in salads, or as a snack.


  • 4 medium beets
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1 small red onion, thinly sliced (optional)


  1. Prepare the Beets:
  • Wash the beets thoroughly to remove any dirt.
  • Leave about an inch of the stems and the roots attached to the beets (this helps to prevent bleeding during cooking).
  • Place the beets in a large pot and cover with water.
  • Bring to a boil, then reduce heat and simmer until the beets are tender when pierced with a fork, about 30-40 minutes.
  • Drain the beets and allow them to cool.
  • Once cooled, peel the skins off the beets (they should slip off easily). Cut the beets into slices or wedges.
  1. Prepare the Pickling Brine:
  • In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, ground cloves, and bay leaf.
  • Bring the mixture to a boil, stirring to dissolve the sugar and salt.
  • Reduce the heat and simmer for about 5 minutes.
  1. Pickle the Beets:
  • If using, place the sliced red onion in a clean, sterilized jar.
  • Add the beet slices or wedges to the jar, arranging them tightly.
  • Pour the hot pickling brine over the beets, making sure they are completely submerged.
  • Let the jar cool to room temperature, then cover with a lid.
  1. Store and Serve:
  • Refrigerate the pickled beets for at least 24 hours to allow the flavors to develop.
  • Pickled beets can be stored in the refrigerator for up to 2 weeks.

Enjoy your homemade pickled beets as a vibrant and flavorful addition to your meals!

Leave a Comment