Sweet, tangy, and irresistibly vibrant, these pickled beets are a classic favorite that elevate any dish—from salads and charcuterie boards to simple midday snacks. With just a few pantry staples and fresh beets, you can create a jar full of bold, zesty goodness that keeps beautifully in the fridge for weeks.
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🥄 Why You’ll Love This Pickled Beets Recipe
These homemade pickled beets strike the perfect balance between sweet and tangy, with subtle spice undertones from warm cloves, cinnamon, and peppercorns. Unlike store-bought versions, this small-batch, refrigerator pickle recipe uses simple, wholesome ingredients and lets the natural earthiness of the beet shine through.
Whether you’re preserving a fresh farmers’ market haul or looking for a vibrant side dish, this easy recipe is a must-try.
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đź“ť Ingredients & Their Roles
6 medium beets (washed and trimmed): These ruby-red roots are the star of the show, offering natural sweetness, a firm bite, and vibrant color.
1 cup white vinegar: Provides the acidity needed for safe pickling and a signature tangy flavor.
1 cup water: Dilutes the vinegar to balance the acidity and make the brine palatable.
1/2 cup granulated sugar: Adds the essential sweetness that complements the beets’ earthiness and balances the vinegar.
1/2 teaspoon salt: Enhances flavor and helps preserve the beets.
1/4 teaspoon ground cloves (optional): Adds warm, aromatic depth.
1/2 teaspoon whole black peppercorns (optional): Lends a subtle peppery bite.
1 cinnamon stick (optional): Infuses gentle spice for a more complex flavor profile.
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👩‍🍳 Step-by-Step Instructions
