Tangy Pickled Beets Recipe

Enjoy the sweet and tangy flavor of homemade pickled beets with this easy-to-follow recipe. These pickled beets are perfect for salads, sandwiches, or as a tasty snack.


  • 2 pounds fresh beets, trimmed and peeled
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 2 cloves garlic, smashed
  • 2 bay leaves


  1. Prepare the beets: Cut the beets into 1/4-inch thick slices or small wedges, depending on your preference.
  2. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, garlic, and bay leaves. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved.
  3. Add the sliced beets to the saucepan. Reduce the heat to low and simmer gently for about 20-25 minutes, or until the beets are tender but still slightly firm.
  4. Once the beets are cooked, remove the saucepan from the heat and let the beets cool in the pickling liquid for about 15-20 minutes.
  5. Using a slotted spoon, transfer the beets to clean, sterilized jars, leaving about 1/2 inch of space at the top of each jar.
  6. Strain the pickling liquid through a fine-mesh sieve into a clean bowl. Discard the garlic, bay leaves, and any solids.
  7. Pour the strained pickling liquid over the beets in the jars, covering them completely.
  8. Seal the jars tightly with lids and refrigerate for at least 24 hours before serving to allow the flavors to develop.
  9. Your tangy pickled beets are now ready to enjoy! Store any leftover beets in the refrigerator for up to 2 weeks.

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