There are certain smells that just transport you right back to childhood, aren’t there? For me, it’s the sharp, sweet scent of a simmering vinegar brine. I can still picture the rows of jewel-toned jars lining my grandma’s pantry shelves, each one filled with gorgeous, ruby-red pickled beets. Opening a jar was a special occasion, and the tangy, earthy-sweet flavor was the perfect companion to a Sunday roast or a simple weekday sandwich. From this recipe, you will get a clear instruction on the Pickled Beets Recipe.
This isn’t some complicated, fussy canning project. This is my grandma’s simple, straightforward pickled beets recipe, adapted for the refrigerator. It’s quick, it’s easy, and it delivers that same nostalgic, delicious flavor I grew up loving. I promise, once you try making your own, you’ll never go back to the store-bought kind again! You might be interested in Spicy Tteokbokki Recipe.
Why You’ll Love This Recipe
I could go on and on, but here are the top reasons this recipe has become a staple in my own kitchen:
- Perfectly Balanced Flavor: It’s the ideal combination of sweet, tangy, and earthy. The simple spice blend enhances the natural flavor of the beets without overpowering them.
- Incredibly Easy: If you can boil water, you can make this recipe! It’s a fantastic introduction to pickling for beginners.
- A Pop of Color & Health: Beets are not only gorgeous, but they’re packed with nutrients. This is a delicious way to add a vibrant, healthy kick to salads, sandwiches, and charcuterie boards.
- No Special Equipment Needed: This is a refrigerator pickle recipe, so you don’t need any fancy canning equipment. Just a pot, a knife, and some jars!
Ingredients You’ll Need
One of the best things about this old-fashioned pickled beets recipe is its simple, wholesome ingredient list. You probably have most of these in your pantry already.
- 2 lbs fresh beets, scrubbed, with tops and root tails trimmed
- 1 ½ cups white vinegar (5% acidity)
- 1 cup water
- ¾ cup granulated sugar
- 1 ½ teaspoons salt
- 1 teaspoon whole allspice berries
- ½ teaspoon whole cloves
- Optional: 1 small sweet onion, thinly sliced
How to Make Pickled Beets Recipe
Just follow these simple steps, and you’ll have delicious homemade pickled beets ready in no time.
- Cook the Beets: Place the scrubbed beets in a large pot and cover them with water by at least an inch. Bring to a boil, then reduce the heat to a simmer. Cook for 30-50 minutes, or until they are easily pierced with a fork. The exact time will depend on the size of your beets.
- Cool and Peel: Drain the beets and run them under cold water until they’re cool enough to handle. The skins should slip off easily with your fingers. You can use a paper towel to help rub them off to prevent staining your hands.
- Slice ’em Up: Slice the peeled beets into ¼-inch thick rounds or cut them into bite-sized chunks, whichever you prefer.
- Make the Brine: While the beets are cooling, combine the vinegar, water, sugar, salt, allspice, and cloves in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. Let it simmer for 2-3 minutes.
- Pack the Jars: Pack the sliced beets (and sliced onions, if using) into clean glass jars. I like to use pint-sized mason jars.
- Pour and Pickle: Carefully pour the hot brine over the beets in the jars, making sure to cover them completely. Leave about a ½-inch of space at the top. Gently tap the jars on the counter to release any air bubbles.
- Chill Out: Screw the lids on tightly and let the jars cool to room temperature on the counter. Once cool, transfer them to the refrigerator. For the best flavor, let them pickle for at least 24-48 hours before enjoying.
Expert Tips & Variations
After making this recipe dozens of times, I’ve picked up a few tricks along the way!
- Stain Prevention: Beets are notorious for staining! I highly recommend wearing gloves when peeling and slicing them. If you do get some on your hands, a little lemon juice can help remove it.
- Vinegar Variations: While classic white vinegar gives the cleanest flavor, don’t be afraid to experiment! Apple cider vinegar adds a wonderful, slightly fruitier tang.
- Spice it Your Way: Feel free to customize the pickling spices. A cinnamon stick, a few black peppercorns, or a star anise pod can add a lovely warm depth to the brine.
- Don’t Toss the Beet Greens! If your beets come with fresh greens attached, save them! They are delicious and nutritious sautéed with a little garlic and olive oil.
Frequently Asked Questions (FAQ)
How long do these refrigerator pickled beets last?
Because this is a refrigerator pickle recipe and not properly canned for shelf-stability, they must be stored in the fridge. They will stay fresh and delicious for about 4 to 6 weeks.
Can I use a different kind of beet, like golden or chioggia?
Absolutely! Golden beets are a great choice if you’re worried about staining, and they have a slightly milder, less earthy flavor. The process is exactly the same.
Can I reduce the amount of sugar in this recipe?
You can, but it will change the flavor profile. The sugar is key to balancing the sharpness of the vinegar. I’d recommend starting by reducing it by just a tablespoon or two and tasting the brine before you pour it over the beets.
I hope you fall in love with this simple, delicious pickled beets recipe as much as my family has. There’s something so satisfying about making a jar yourself and tasting that perfect sweet and tangy crunch. Enjoy every bite!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.