Pickled Beets Recipe
Ingredients
4–5 medium beets, washed and trimmed
1 cup white vinegar
1 cup water
½ cup sugar
1 teaspoon salt
1 cinnamon stick (optional)
3–4 whole cloves (optional)
Instructions
Cook the Beets:
Boil the beets in a pot of water for 30–40 minutes, or until tender. Let them cool slightly, then peel and slice them into rounds or cubes.
Prepare the Pickling Liquid:
In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a boil until sugar dissolves.
Pickle the Beets:
Place the sliced beets in a clean jar or container. Pour the hot pickling liquid over the beets, making sure they’re fully submerged.
Cool and Store:
Let the beets cool to room temperature, then cover and refrigerate. For best flavor, let them sit for at least 24 hours before eating.
Tips
Pickled beets last up to 2–3 weeks in the fridge.
Add a few slices of onion or garlic for extra flavor.
Serve as a side dish, salad topping, or sandwich ingredient.
