Pickled Beets Recipe

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Pickled Beets Recipe – A Tangy, Sweet Classic You’ll Want to Make Again and Again! 🥄💜

Pickled Beets are a bold, vibrant, and timeless addition to your table—perfect as a salad topper, side dish, or even a straight-from-the-jar snack. With their sweet-tart flavor and beautiful ruby hue, they’re as eye-catching as they are delicious. Whether you grew up eating them at Grandma’s house or you’re discovering them for the first time, this easy recipe will turn you into a pickled beet enthusiast in no time.

Why You’ll Love This Pickled Beets Recipe

✅ Simple Ingredients – No preservatives or additives—just the real stuff.
✅ Perfectly Balanced – Sweet, tangy, and earthy all in one bite.
✅ Quick to Make – Minimal prep with big flavor payoffs.
✅ Versatile – Use them on salads, sandwiches, cheese boards, or eat them solo!

Ingredients You’ll Need

  • 8 medium-sized fresh beets, tops removed
  • 1 cup distilled white vinegar
  • ½ cup granulated sugar
  • 1 cup water
  • ½ teaspoon salt
  • (Optional additions: cloves, cinnamon stick, bay leaf for a spiced version)

Step-by-Step Instructions

1. Prepare the Beets

  • Rinse the beets thoroughly and place them in a large pot.
  • Cover with water and bring to a boil.
  • Reduce heat and simmer for 30–40 minutes, or until beets are fork-tender.
  • Drain and let them cool enough to handle.
  • Peel off the skins (they should slide off easily) and slice or quarter the beets, depending on your preference.

2. Make the Pickling Liquid

  • In a saucepan, combine vinegar, sugar, water, and salt.
  • Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.
  • For a spiced variation, you can add a cinnamon stick, a few whole cloves, or a bay leaf at this stage.

3. Combine and Chill

  • Place sliced beets into clean glass jars or containers.
  • Pour the hot pickling liquid over the beets, ensuring they’re fully submerged.
  • Let them cool to room temperature, then cover and refrigerate.

4. Let the Flavors Develop

  • Allow the pickled beets to marinate for at least 24 hours before eating for best flavor.
  • They’ll keep in the refrigerator for up to 3 weeks.

Serving Suggestions

  • Add to goat cheese salads or arugula with walnuts
  • Layer into grain bowls or roasted veggie platters
  • Serve as a colorful holiday side dish
  • Pair with sharp cheeses or smoked meats on charcuterie boards
  • Dice and mix with boiled eggs for a classic beet salad

Pro Tips for the Best Pickled Beets

  • Choose uniform-sized beets so they cook evenly.
  • For deeper flavor, let them pickle for at least 2–3 days before eating.
  • Add spices for a warming, old-fashioned flavor profile.
  • Always use clean, sterilized jars if you plan to store them longer.

Nutrition Information (Per ½ cup serving)

  • Calories: 75
  • Carbohydrates: 18g
  • Sugar: 14g
  • Fiber: 2g
  • Protein: 1g
  • Fat: 0g
  • Sodium: 150mg

Note: Beets are naturally rich in antioxidants and support healthy digestion.

Conclusion: A Must-Make Pantry Staple

Pickled Beets are easy to make, full of character, and totally crave-worthy. They transform a humble root vegetable into something tangy, sweet, and irresistibly snackable. Whether you’re a long-time fan or a curious newcomer, this recipe will quickly become a go-to in your kitchen.

Keep those jars stocked—you’ll be reaching for them all week long!

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