Homemade Pickled Beets – A Sweet and Tangy Delight!

Wash and trim the beets, leaving about 1 inch of stem to prevent bleeding.

Place them in a large pot and cover with water. Bring to a boil and cook until tender (about 25-30 minutes).

Drain and let cool. Once cool enough to handle, peel the skins off (they should slide off easily).

Make the Pickling Brine:

In a separate pot, combine sugar, pickling salt, white vinegar, and whole cloves (if using).

Bring to a boil, stirring until the sugar is dissolved. Reduce heat and simmer for 5 minutes.

Pickle the Beets:

Slice or leave the beets whole, then pack them into sterilized jars.

Pour the hot brine over the beets, ensuring they are fully covered.

Seal the jars tightly with lids.

Process and Store:

If canning for long-term storage, process the jars in a boiling water bath for 10 minutes.

If storing in the refrigerator, let the jars cool completely before placing them in the fridge.

Allow at least 48 hours for the flavors to develop before enjoying!

Serving and Storage Tips