This homemade pickled beets recipe is a delicious way to preserve the earthy and slightly sweet flavor of beets. Perfect as a side dish or addition to salads, these pickled beets are easy to make and store well.
Preparation time
20min
Cooking time
45min
Ingredients
8 Servings
- 2 kg beets
- 5 grams cloves
- 5 grams peppercorns
- 20 grams salt
- 400 grams sugar
- 1 liter vinegar
- 500 ml water
Directions
Step 1
Start by washing and boiling the beets until tender, about 30-40 minutes.
Step 2
Once cooked, let the beets cool, then peel and slice them into rounds or wedges.
Step 3
In a large pot, combine the vinegar, sugar, water, salt, peppercorns, and cloves. Bring to a boil, stirring until the sugar and salt are dissolved.
Step 4
Add the sliced beets to the boiling mixture and reduce the heat. Simmer for 5 minutes.
Step 5
Carefully transfer the hot beets and liquid into sterilized jars. Seal the jars and let them cool to room temperature.
Step 6
Store the jars in the refrigerator. The pickled beets will be ready to eat in about a week and can be stored for up to 3 months.