Tangy Pickled Beets Recipe

Learn how to make delicious tangy pickled beets with this easy-to-follow recipe. These pickled beets are perfect for adding a zesty kick to salads, sandwiches, or enjoyed as a tasty snack on their own.


  • 2 pounds (about 900g) beets, washed and trimmed
  • 1 cup (240ml) apple cider vinegar
  • 1 cup (240ml) water
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 cloves garlic, peeled
  • 1 small onion, thinly sliced
  • Optional: fresh herbs like dill or thyme, for extra flavor


  1. Prepare the beets by trimming off the tops and roots. Scrub them well under running water to remove any dirt.
  2. Place the beets in a large pot and cover them with water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the beets simmer for about 30-40 minutes, or until they are tender when pierced with a fork.
  3. Once the beets are cooked, drain them and let them cool until they are comfortable to handle. Peel off the skins using your fingers or a knife, then slice the beets into rounds or wedges, depending on your preference.
  4. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, garlic cloves, and sliced onion. If using, add the fresh herbs as well. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved.
  5. Reduce the heat to low and let the brine simmer for another 5 minutes to allow the flavors to meld together.
  6. Pack the sliced beets into clean, sterilized jars, leaving about 1/2 inch (1.3cm) of headspace at the top of each jar.
  7. Carefully pour the hot brine over the beets in each jar, making sure to cover them completely and leaving about 1/4 inch (0.6cm) of headspace at the top.
  8. Use a clean knife or chopstick to remove any air bubbles trapped in the jars. Wipe the rims of the jars with a clean, damp cloth to ensure a tight seal.
  9. Place the lids on the jars and screw on the bands until they are fingertip tight.
  10. Process the jars in a boiling water bath for 10 minutes to seal them properly. Remove the jars from the water bath and let them cool to room temperature before storing them in a cool, dark place.
  11. Allow the pickled beets to marinate for at least 24 hours before serving to allow the flavors to develop. They will keep in the refrigerator for up to 2 months.

Enjoy your tangy pickled beets as a tasty addition to salads, sandwiches, or as a flavorful snack!

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