That’s a great one — Pickled Beets are delicious, tangy, and full of flavor when made right! 🥬
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🥫 Homemade Pickled Beets Recipe (Sweet, Tangy & Easy!)

Meta Description:
Learn how to make pickled beets at home with this easy recipe. Perfectly sweet, tangy, and packed with earthy flavor — great for salads, sandwiches, or snacking!

🥕 Introduction

If you’ve ever wondered how to make pickled beets that taste as good as the ones from the farmer’s market, this recipe is for you!
Homemade pickled beets are vibrant, flavorful, and surprisingly simple to prepare. They make a colorful side dish, a great salad topping, or a healthy snack right out of the jar.

Whether you love them sweet, tangy, or a little spicy — this recipe can be adjusted to your taste.

🧂 Ingredients

For the beets:

6 medium fresh beets
Water for boiling

For the pickling brine:

1 cup apple cider vinegar (or white vinegar)
1 cup water
¾ cup sugar
1 teaspoon salt
½ teaspoon black peppercorns
2 cloves (optional, for aroma)
1 bay leaf
½ small red onion, sliced (optional, for extra flavor)

🔪 Instructions

Step 1: Prepare the Beets

Wash and trim the beets, leaving about 1 inch of stems to prevent bleeding.
Place them in a large pot, cover with water, and boil for 30–40 minutes, or until tender when pierced with a fork.
Drain and cool under cold water, then peel the skins (they’ll slide off easily).

Step 2: Slice the Beets

Cut the cooked beets into slices or wedges, depending on your preference.
Pack them into sterilized glass jars.

Step 3: Make the Pickling Brine

In a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, bay leaf, and optional onion slices.
Bring to a gentle boil, stirring until the sugar and salt dissolve completely.
Remove from heat and discard the bay leaf and cloves.

Step 4: Combine & Seal

Pour the hot brine over the beets in the jars until fully covered.
Seal tightly with lids and let them cool at room temperature.
Once cooled, refrigerate for at least 24 hours before eating — the flavor improves over time!

🧊 Storage

Store pickled beets in the refrigerator for up to 2 months.
For longer storage, use proper canning methods and sterilized jars to make them shelf-stable for up to a year.

🌿 Variations

Spicy Pickled Beets: Add a few red pepper flakes or a sliced jalapeño.
Herb Infused: Add sprigs of fresh dill or thyme to the jar.
No Sugar Version: Reduce or omit the sugar for a sharper, tangier taste.

🍽️ Serving Ideas

Pickled beets are incredibly versatile! Try them:

On salads with goat cheese and walnuts
As a side dish to roasted meats or fish
In sandwiches and wraps
Chopped into grain bowls or rice dishes
Or simply enjoyed straight from the jar!

📋 Nutrition (per ½ cup serving)

Calories: 80
Carbs: 18g
Sugar: 14g
Fiber: 2g
Protein: 1g

(Approximate values depending on ingredients used.)

💬 Final Thoughts

These Homemade Pickled Beets are a fantastic way to preserve the earthy sweetness of beets with a zesty, tangy twist.
They’re simple to make, last for weeks, and add color and flavor to almost any meal.

Once you try them, you’ll always keep a jar in your fridge!