Pickled beets are sweet, tangy, and earthy—made by preserving cooked beets in a vinegar-based brine. They’re a great side dish, salad topper, or even sandwich filling.
🫙 Easy Pickled Beets Recipe
🧂 Ingredients
- 4–5 medium fresh beets
- 1 cup vinegar (white or apple cider)
- ½ cup water
- ⅓–½ cup sugar (adjust to taste)
- 1 tsp salt
- 1–2 whole cloves (optional)
- 1 small cinnamon stick (optional)
- 1 bay leaf
🔪 Instructions
- Cook the beets
Boil or roast until tender (30–45 mins). Let cool, then peel and slice. - Make the brine
In a pot, combine vinegar, water, sugar, salt, and spices. Bring to a boil and stir until sugar dissolves. - Jar it up
Place sliced beets in a clean jar and pour hot brine over them. - Cool & store
Let cool, seal, and refrigerate for at least 24 hours before eating (flavor improves over time).
🥗 How to Use Pickled Beets
- Toss into salads with feta or goat cheese
- Serve alongside grilled meats
- Add to sandwiches or wraps
- Pair with yogurt for a tangy dip
🔥 Tips
- Roast beets instead of boiling for deeper flavor
- Add garlic or chili flakes for a savory kick
- Keeps in the fridge for 2–3 weeks
If you want, I can give you a spicy South Asian-style pickled beet version or a no-sugar recipe.
