Sweet, tangy, and full of old-fashioned goodness! These homemade pickled beets are just like the kind Grandma used to make. They’re perfect alongside Sunday dinner, sandwiches, or your favorite comfort foods. 😍
Ingredients:
- 2 pounds fresh beets
- 1 cup apple cider vinegar
- ½ cup water
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon whole cloves (optional)
- ½ teaspoon whole black peppercorns (optional)
Instructions:
- Cook the beets: Wash the beets and trim the tops, leaving about 1 inch of stem. Boil for 30–45 minutes, or until tender when pierced with a fork.
- Peel and slice: Drain the beets and let them cool until easy to handle. Slip off the skins and cut the beets into slices.
- Make the brine: In a saucepan, combine the vinegar, water, sugar, salt, cloves, and peppercorns. Bring to a gentle boil, stirring until the sugar dissolves.
- Combine: Place the sliced beets in a clean, heat-safe container and pour the warm brine over them.
- Chill: Let the beets cool, then cover and refrigerate for at least 24 hours so the flavors can develop.
- Serve: Enjoy these sweet and tangy beets chilled as a side dish or a tasty addition to salads.
Tip: Keep the beets refrigerated and use them within 2–3 weeks. This is a refrigerator-pickle recipe, not a shelf-stable canning recipe.
❤️ Do you love old-fashioned pickled beets? Did your grandma make them, too?