🛒 Ingredients (Quantity)
6 medium beets (washed and trimmed)
1 cup white vinegar
1 cup water
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves (optional)
1/2 teaspoon whole black peppercorns (optional)
1 cinnamon stick (optional)
✨ Optional Additions
Sliced onions for extra flavor 🧅
Garlic cloves for a savory kick
Bay leaves for depth
Orange peel for a citrus twist 🍊
Chili flakes for a spicy version 🌶️
Tips for Success
Choose firm, fresh beets for best texture
Don’t overcook—beets should be tender but not mushy
Use sterilized jars to extend shelf life
Let them sit at least 24–48 hours for best flavor
The longer they marinate, the better they taste!
👩🍳 Instructions
see continuation on next page
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Instructions
- Boil the beets: Place in a large pot, cover with water, and boil 30–40 minutes until tender
- Cool & peel: Let cool, then rub off skins and slice
- Make the brine: Combine vinegar, water, sugar, salt, and spices in a saucepan; bring to a boil
- Pack jars: Add sliced beets into sterilized jars
- Add brine: Pour hot liquid over beets, leaving 1/2 inch space
- Seal & chill: Close jars, cool completely, then refrigerate
- Wait & enjoy: Best after 24–48 hours
Description
These pickled beets are tender yet slightly firm, soaked in a glossy, ruby-red brine. The flavor is a perfect harmony of sweet, tangy, and gently spiced notes, making each bite refreshing and satisfying.
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