Here’s a classic and easy pickled beets recipe that’s both sweet and tangy — great for snacking, salads, or sandwiches:
Quick Pickled Beets (Refrigerator Style)
Ingredients:
2 pounds fresh beets (about 4–5 medium)
1 cup white vinegar
1 cup water
½ cup granulated sugar
1½ teaspoons salt
Optional spices:
½ teaspoon whole cloves
½ teaspoon black peppercorns
1–2 bay leaves
½ teaspoon mustard seeds
Instructions:
Cook the Beets:
Trim tops and roots from beets, leaving 1 inch of stem (to prevent bleeding).
Place beets in a large pot, cover with water, and bring to a boil.
Simmer for 30–40 minutes or until tender when pierced.
Drain, let cool slightly, then peel (skins should slip off easily).
Slice or quarter beets as desired.
Make the Brine:
In a saucepan, combine vinegar, water, sugar, salt, and any optional spices.
Bring to a boil, stirring to dissolve sugar and salt.
Pickle:
Pack sliced beets into clean glass jars (2–3 pint jars).
Pour hot brine over the beets, covering completely.
Let cool to room temperature, then seal and refrigerate.
Chill & Serve:
Let them sit at least 24 hours before eating.
Best flavor develops after 2–3 days. Keep refrigerated and consume within 3 weeks.
