Bright, tangy, and bursting with earthy sweetness, pickled beets are a timeless kitchen staple that’s as beautiful as it is flavorful. Whether served as a side, tossed into salads, or eaten straight from the jar (no judgment here!), these jewel-toned veggies bring a nostalgic charm and a vibrant zing to any table.
This recipe yields a delicious batch of pickled beets that keeps wonderfully in the refrigerator and can be processed for long-term storage if desired. It’s simple, satisfying, and surprisingly rewarding — let’s dig in!
Ingredients
10 medium fresh beets (about 2.5–3 lbs)
1 ½ cups white vinegar (5% acidity)
1 cup apple cider vinegar
1 ½ cups granulated sugar
1 ½ cups water
1 tablespoon pickling salt (or kosher salt)
½ teaspoon whole cloves
½ teaspoon whole allspice
1–2 cinnamon sticks
Optional: 1 sliced onion for added flavor
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