Step 1: Wash the Beets
Choose fresh, firm beets that are similar in size so they cook evenly.
Wash them thoroughly under running water to remove dirt and debris. Trim the leafy tops, leaving approximately 1–2 inches of stem attached, and leave the root ends intact.
Keeping the stems and roots attached during cooking helps prevent the beets from losing too much color and flavor into the cooking water.
Step 2: Cook the Beets Until Tender
Place the washed beets in a large pot and cover them with water.
Bring the water to a boil, then reduce the heat and simmer for approximately 30–50 minutes, depending on their size.
Smaller beets may cook more quickly, while larger ones may need additional time.
To check for doneness, insert a knife into the thickest part of a beet. It should slide in easily.
Drain the beets and allow them to cool until they are comfortable enough to handle.
Step 3: Peel and Slice the Beets
Once the beets have cooled slightly, gently rub off their skins using your fingers or a paper towel. The skins should come away easily.
Trim off the remaining stems and roots.
Slice the beets into rounds approximately ¼ inch thick. If the beets are particularly large, cut them into halves or quarters before slicing.
For a beautiful presentation, try to keep the slices relatively uniform in thickness.
Step 4: Make the Sweet-and-Tangy Pickling Liquid
In a medium saucepan, combine the white vinegar, water, sugar, and salt.
Add the whole cloves, mustard seeds, peppercorns, and cinnamon stick if you are using them.
Place the saucepan over medium heat and stir until the sugar and salt dissolve completely.
Bring the mixture to a gentle boil, then reduce the heat and simmer for approximately 2–3 minutes.
The vinegar provides the characteristic tangy flavor, while the sugar balances the acidity and creates that familiar old-fashioned sweetness.
Step 5: Combine the Beets and Pickling Liquid
Add the sliced beets to the saucepan.
Stir gently so the slices are coated evenly with the warm pickling liquid.
Allow the mixture to simmer for approximately 5 minutes, giving the beets time to absorb some of the sweet, tangy flavor.
Avoid stirring too vigorously, as the slices can break apart.
Step 6: Transfer to Clean Jars
Carefully spoon the warm beets into clean glass jars.
Pour the pickling liquid over the beets until they are covered, leaving a little space at the top.
Remove any large whole spices if you prefer a milder flavor.
Wipe the jar rims clean and close the jars with suitable lids.
Important food-safety note: This recipe is intended for refrigerated pickled beets. Simply placing hot beets in jars and closing the lids does not make them shelf-stable. Do not store these jars at room temperature.
Step 7: Refrigerate and Let the Flavors Develop
Allow the jars to cool briefly, then refrigerate them promptly.
For the best flavor, let the beets sit in the refrigerator for at least 12–24 hours before serving.
As they rest, the vinegar, sugar, and spices mingle with the natural sweetness of the beets, producing a delicious balance of sweet and tangy flavors.
Your homemade old-fashioned pickled beets are ready to enjoy!
Tips for the Best Homemade Pickled Beets
Choose fresh beets. Firm, fresh beets usually have the best texture and flavor.
Don’t overcook them. Cook the beets until tender but not falling apart. This helps them maintain their shape after slicing.
Use vinegar with 5% acidity. For this recipe, standard white vinegar with 5% acidity provides a consistent pickling base.
Adjust the sweetness to your taste. If you prefer a less sweet pickle, you can reduce the sugar modestly. Keep in mind that this recipe is for refrigerated pickles, not shelf-stable canning.
Allow enough resting time. The beets become more flavorful after spending a day in the refrigerator.
Use clean utensils. Always remove beets with a clean fork or spoon to help maintain their quality.
What to Serve with Pickled Beets
Old-fashioned pickled beets are wonderfully versatile. Their sweet-and-sour flavor complements many everyday dishes.
- Roast beef: The acidity of the beets balances rich roasted meat.
- Roast chicken: Serve a small portion alongside potatoes and vegetables.
- Grilled meats: Their tanginess adds a refreshing contrast.
- Potato salad: Chop the beets and serve them alongside a creamy potato salad.
- Green salads: Add sliced pickled beets for color and flavor.
- Sandwiches: Use a few slices as a tangy accompaniment.
- Cheese platters: Pair the beets with mild cheeses and crackers.
You can also serve them as part of a traditional family dinner with roasted potatoes, green beans, and your favorite main course.
Easy Variations
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