Homemade Pickled Beets

Place the beet slices into clean, sterilized glass jars.
Pour the hot brine over the beets, making sure they are fully covered.
Seal the jars tightly with lids and allow them to cool to room temperature.
Step 5: Store
Refrigerate the jars for at least 24 hours before eating to allow the flavors to fully develop.
Pickled beets will last up to 2–3 months in the refrigerator.
Tips for Perfect Pickled Beets
Choose medium-sized beets – they’re easier to cook and peel.
Adjust the sugar – if you prefer less sweetness, reduce to 1/3 cup; for a sweeter version, increase to 3/4 cup.
Try adding onion – thinly sliced onions layered with the beets add depth and a slightly sharp flavor.
Sterilize your jars – always use clean, sterilized jars to keep your pickles safe and fresh.
Health Benefits of Beets
Rich in nutrients: Beets are packed with iron, potassium, folate, and vitamin C.
Supports digestion: High in fiber, they promote a healthy digestive system.
Boosts energy: Naturally occurring nitrates may improve blood flow and stamina.
Low in calories: A guilt-free snack that satisfies cravings without adding extra weight.
Serving Ideas
Add pickled beets to green salads with goat cheese and walnuts.
Serve alongside grilled chicken, steak, or pork for a sweet-tangy balance.
Use in a sandwich or burger for extra flavor and crunch.
Enjoy them as a quick snack straight from the jar.
Place them on a cheese board for a colorful, tangy touch.
Conclusion
Making homemade pickled beets is simple, rewarding, and much tastier than anything you can buy in a store. With just a few basic ingredients, you’ll have jars of vibrant, flavorful beets ready to enjoy in salads, snacks, or as a side dish. Once you try this recipe, you’ll always want to keep a jar in your fridge!