Homemade Pickled Beets Recipe (Sweet & Tangy!)

Wash the beets very well.
Place them in a pot, cover with water, and boil for 35–50 minutes, depending on size.
Once tender, drain and let cool slightly.
Peel the skins — they will slide off easily.
Cut into slices, cubes, or wedges (as you see in the picture).

In a saucepan, combine:

Vinegar

Water

Sugar

Salt

(Optional) cloves, cinnamon, bay leaf

Bring to a boil, then simmer 5 minutes until sugar dissolves.

Place the beet slices into clean glass jars.

Pour the hot brine over them until fully covered.

Close the jars tightly.

Let the jars cool, then refrigerate at least 24 hours for full flavor.

They stay fresh in the fridge for up to 1 month.

Tips

Add sliced onions for extra flavor.

Use apple cider vinegar instead of white vinegar for a deeper taste.

The longer they sit, the better they taste!