Homemade Pickled Beets

📖 Description:

Homemade pickled beets are a tangy, sweet, and earthy delight that makes an excellent side dish, salad topper, or snack. This recipe preserves the natural sweetness of beets while adding a zesty vinegar brine that balances the flavors beautifully. Made with simple ingredients, these beets are easy to store and enjoy all year round.

🧂 Ingredients for Homemade Pickled Beets

• 2 pounds fresh beets (about 6 medium beets)

• 1 cup white vinegar (5% acidity)

• 1 cup water

• ½ cup granulated sugar (adjust to taste)

• 1 teaspoon salt

• ½ teaspoon whole black peppercorns (optional)

• ½ teaspoon mustard seeds (optional)

• 1 small onion, thinly sliced (optional)

• 2 cloves garlic, peeled (optional)

🍳 Instructions:

1. Prepare the Beets:

   • Wash and trim the tops and roots of the beets.

   • Place in a large pot, cover with water, and bring to a boil.

   • Simmer for 30–40 minutes or until tender when pierced with a fork.

   • Let them cool, then peel (skins should slip off easily). Slice or quarter them.

2. Make the Pickling Brine:

   • In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and mustard seeds.

   • Bring to a gentle boil and stir until sugar dissolves. Simmer for 3–5 minutes.

   • Add sliced onions or garlic to the brine if using.

3. Pack the Beets:

   • Place the peeled, sliced beets into sterilized jars.

   • Pour the hot brine over the beets, leaving about ½-inch headspace.

   • Wipe the rims, seal with lids, and allow to cool.

4. Store:

   • Refrigerate and let marinate for at least 24 hours before eating.

   • For longer storage, process in a hot water bath for 30 minutes and store in a cool, dark place.

📌 Notes:

• Red or golden beets work well.

• Adjust sugar and vinegar levels to your preferred taste.

• Add herbs like dill or spices like cinnamon/cloves for variation.

💡 Tips:

• Wear gloves when handling red beets to avoid staining your hands.

• Use a mandoline for evenly sliced beets.

• Store in the fridge for up to 6 weeks (if not canned).

• Let sit at least 1–2 days before serving for full flavor development.

🍽️ Servings:

Makes about 4 cups (approx. 2 pint jars). Serves 6–8 as a side or condiment.

🥗 Nutritional Info (Per ½ cup serving):

• Calories: ~60

• Carbohydrates: 14g

• Sugars: 11g

• Protein: 1g

• Fat: 0g

• Fiber: 2g

• Sodium: ~200mg

(Values vary slightly based on added ingredients and beet size.)

🌟 Health Benefits:

• Beets are rich in antioxidants, folate, and nitrates that support heart health.

• Low in fat and calories but high in fiber and vitamin C.

• Pickling adds a probiotic boost (especially if fermented instead of vinegar-brined).

❓ Q&A:

Q: Can I use canned beets instead of fresh?
A: Yes, but the flavor and texture won’t be as rich. Skip the boiling/peeling step if using canned.

Q: How long do pickled beets last?
A: In the fridge, about 4–6 weeks. If water bath canned, up to 12 months unopened.

Q: Can I reduce the sugar?
A: Absolutely. Adjust to taste—just ensure you maintain the vinegar ratio for safe pickling.

Q: Are pickled beets good for digestion?
A: Yes! They support digestion and liver health thanks to fiber and betaine.