Sweet Tangy Pickled Beets

Ingredients

For the Beets

• 6 medium fresh beets, washed and trimmed
• Water, as needed for cooking

For the Pickling Liquid

• 1 cup white vinegar
• 1 cup water
• 1/2 cup granulated sugar

Optional Additions

• 1/2 teaspoon salt
• 1 teaspoon whole black peppercorns
• 2–3 whole cloves
• 1 small cinnamon stick
• 1 bay leaf

Instructions

Step 1: Prepare the Beets

1. Begin by washing the beets thoroughly under cool running water. Remove any dirt from the skin and trim the tops and roots.
2. Do not peel the beets before cooking. Leaving the skins on helps prevent too much of the beautiful beet color from escaping during cooking.
3. Place the cleaned beets in a large saucepan or pot and cover them with water.

Step 2: Cook Until Tender

1. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and allow the beets to simmer until they are tender.
2. The cooking time will depend on the size of the beets. Medium beets generally take around 30–50 minutes.
3. To test them, insert a small knife or fork into the center. It should slide in easily when the beets are ready.
4. Remove the beets from the cooking water and allow them to cool enough to handle.

Step 3: Peel the Beets

1. Once the beets are cool enough to touch, gently rub or peel away the skins.
2. The skins should come off fairly easily after cooking.
3. Beets can stain hands, cutting boards, and countertops, so you may want to use gloves or work carefully on a surface that is easy to clean.

Step 4: Slice the Beets

1. Cut the peeled beets into slices or bite-sized pieces.
2. For a classic presentation, slice them into rounds about 1/4-inch thick. You can also cut them into wedges or cubes if you prefer.
3. Set the prepared beets aside while you make the pickling liquid.

Notes

Store the prepared pickled beets in a clean, covered container in the refrigerator. Always use clean utensils when serving them, and keep the beets covered with their pickling liquid as much as possible. For longer-term shelf-stable storage, use a tested water-bath canning recipe rather than relying on this refrigerator method.