A traditional recipe that never goes out of style
Pickled beets are one of those old-fashioned staples that quietly earn their place at the table. Sweet, tangy, and deeply earthy, they add color and character to simple meals without trying too hard.
This is a classic preparation — the kind passed down through generations — using a gentle vinegar brine and optional warm spices that give pickled beets their familiar, comforting flavor.
Whether you enjoy them straight from the jar, tossed into salads, or served as a side dish, these pickled beets only get better with time.
Yield
Makes about 4 pints (approximately 8 cups)
Ingredients
For the beets
3–4 lb fresh beets (about 12 medium)
Water, for boiling
Ice or cold water, for cooling
For the pickling brine
2 cups white vinegar (5% acidity)
1 cup water
1⅓ cups sugar
1 teaspoon salt
1 cinnamon stick (optional)
5–10 whole cloves (optional)
1 teaspoon whole allspice (optional)
Optional but traditional: warm spices give pickled beets their classic aroma.
Instructions
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