Easy Homemade Pickled Beets Ingredients: 4 medium beetroots (fresh and whole) 1 cup water 1 cup white vinegar (or apple cider vinegar) 1/2 cup sugar 1 tsp salt 1 tsp whole black peppercorns (optional) 2-3 cloves or 1 cinnamon stick (optional for extra flavor) Instructions: Cook the beets: Wash the beetroots thoroughly. Place them in a pot, cover with water, and boil for 30–40 minutes until tender. Let them cool, then peel off the skin and slice them into thin rounds or quarters. Prepare the Pickling Liquid: In a saucepan, combine water, vinegar, sugar, salt, and spices. Bring the mixture to a boil over medium heat, stirring until the sugar and salt completely dissolve. Pack the Jar: Place the sliced beets neatly into a clean, sterilized glass jar. Pour & Seal: Pour the hot vinegar liquid over the beets, making sure they are fully submerged. Close the jar tightly. Cool & Store: Let the jar cool down to room temperature, then place it in the refrigerator. For the best flavor, let them pickle for at least 24 hours before serving!
Easy Homemade Pickled Beets
