Easy Pickled Beets
Transform ordinary beets into a tangy, sweet masterpiece with this Easy Pickled Beets recipe—perfect for adding a punch of flavor to salads, sandwiches, or cheese boards. Featuring a vibrant mix of fresh beets, a spiced brine infused with whole cloves and a cinnamon stick, and just the right balance of white vinegar and sugar, this recipe delivers a bold yet harmonious taste. With only 15 minutes of prep time and minimal effort, you’ll create beautifully jarred pickled beets that are ready to enjoy in just 24 hours. Ideal for home cooks and canning enthusiasts alike, these refrigerator pickles stay fresh for up to 2 months, making them an easy and versatile addition to your kitchen repertoire.
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Ingredients
- 4 medium-sized beets
- 1 cup water
- 1 cup white vinegar
- 0.5 cup granulated sugar
- 1 teaspoon salt
- 4 pieces whole cloves
- 1 piece cinnamon stick
Directions
Step 1
Wash and trim the beets, leaving about 1 inch of the stems attached to prevent the beets from bleeding during cooking.
Step 2
Place the beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 30-40 minutes or until the beets are tender when pierced with a fork.
Step 3
While the beets are cooking, prepare the brine by combining water, white vinegar, granulated sugar, salt, whole cloves, and the cinnamon stick in a medium saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Reduce the heat and let simmer for 5 minutes before removing from heat.
Step 4
Once the beets have finished cooking, drain them and run them under cold water to cool. Peel the skins off the beets by gently rubbing them with your hands; they should slide off easily.
Step 5
Slice the peeled beets into rounds or wedges, depending on your preference.
Step 6
Place the sliced beets into sterilized glass jars, leaving about 1/2 inch of space at the top.
Step 7
Pour the prepared brine over the beets, ensuring they are fully submerged. Discard the cinnamon stick and evenly distribute the cloves between the jars if making multiple jars.
Step 8
Seal the jars tightly and let the pickled beets cool to room temperature before transferring them to the refrigerator.
Step 9
Allow the beets to pickle for at least 24 hours before serving for the best flavor. Store in the refrigerator for up to 2 months.
Nutrition Facts
| Serving size | 915.4 grams (915.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 580 |
| Total Fat 0.70g | 1% |
| Saturated Fat 0.10g | 1% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 0mg | 0% |
| Sodium 3036mg | 132% |
| Total Carbohydrate 135.10g | 49% |
| Dietary Fiber 11.00g | 39% |
| Total Sugars 123.10g | |
| Protein 5.50g | 11% |
| Vitamin D 0IU | 0% |
| Calcium 115mg | 9% |
| Iron 3mg | 18% |
| Potassium 1300mg | 28% |
Source of Calories