Sweet and Tangy Pickled Beets: A Classic Home Preservation Recipe

For generations, pickled beets have been a beloved staple of home canning, offering a perfect balance of earthy sweetness and vinegar tang. This simple yet delicious recipe transforms fresh beets into a versatile condiment that brightens up salads, sandwiches, and charcuterie boards. Whether you’re a longtime pickled beet enthusiast or just discovering their charm, this recipe promises to deliver that perfect sweet-and-sour flavor that makes pickled beets so irresistible.

Ingredients

For the Beets:

  • 6 large beets (about 2 lbs/900g)
  • 3½ cups (830ml) warm water
  • 6 tablespoons (90ml) apple cider vinegar
  • 5 tablespoons (75ml) honey
  • Fresh dill sprigs (optional)
  • Salt and black pepper to taste

Step-by-Step Instructions

  1. Prepare the Beets
  • Place whole beets in large saucepan
  • Cover completely with water
  • Bring to boil over medium-high heat
  • Cook for 35 minutes until tender
  • Test with fork for doneness
  1. Process the Beets
  • Remove beets from water
  • Allow to cool until handleable
  • Wear rubber gloves
  • Peel skins off with fingers
  • Slice into cubes or rings
  1. Prepare the Brine
  • Combine warm water and vinegar
  • Add honey and stir until dissolved
  • Season with salt and pepper
  • Mix until well combined
  1. Jar the Beets
  • Pack beets into clean glass jars
  • Add fresh dill sprigs if using
  • Pour brine over beets
  • Ensure beets are fully covered
  • Seal jars tightly

Nutritional Information

(Per ½ cup serving)

  • Calories: 85
  • Carbohydrates: 19g
  • Protein: 1.5g
  • Fiber: 2.5g
  • Sugar: 16g
  • Sodium: 125mg

Timing:

  • Prep Time: 15 minutes
  • Cooking Time: 35 minutes
  • Cooling Time: 30 minutes
  • Total Time: 1 hour 20 minutes

Pro Tips and Tricks

  1. Choose beets of similar size for even cooking
  2. Save beet greens for salads or sautéing
  3. Use white vinegar for a sharper taste
  4. Add whole peppercorns for extra flavor
  5. Sterilize jars before using

Variations and Substitutions

  • Add sliced onions for extra flavor
  • Use maple syrup instead of honey
  • Add whole garlic cloves
  • Include pickling spices
  • Try golden or chioggia beets

Common FAQs

Q: How long do pickled beets last?
A: Properly sealed, they’ll keep for 3-4 months in the refrigerator.

Q: Can I reduce the honey?
A: Yes, adjust sweetness to taste but maintain vinegar ratio for preservation.

Q: Do I need to peel beets before cooking?
A: No, it’s easier to peel them after cooking.

Q: Can I can these for long-term storage?
A: Yes, but you’ll need to follow proper canning procedures.

Storage and Make-Ahead Tips

  • Store in refrigerator for up to 4 months
  • Wait 48 hours before eating for best flavor
  • Keep beets submerged in brine
  • Check for signs of spoilage before consuming
  • Use clean utensils when removing from jar