How To Make Pickled Beets
Learn how to make tangy, vibrant pickled beets at home! This simple recipe preserves the earthy flavor of beets with a zesty twist, perfect for adding to salads or serving as a side.
Ingredients
- 1¼ lbs beets
- ½ large red onion
- 1¼ cup red wine vinegar
- 3 tbsp granulated sugar
- 1½ tsp salt
- 1 tsp whole mustard seed
- ½ tsp celery seed
- ½ tsp crushed red pepper flakes
Instructions
- Peel the beets and trim off the tops. Cut each beet into 8-10 wedges, depending on their size.
- Thinly slice the onion into quarter circles.
- In clean glass jars, layer the beets and onions.
- Evenly distribute the mustard seed, celery seed, and red pepper flakes between the jars.
- In a medium saucepan, combine the vinegar, ¾ cup (177ml) of water, sugar, and salt. Stir until the sugar and salt dissolve, then bring the mixture to a simmer over medium heat.
- Pour the hot liquid over the beets in each jar, ensuring the beets are fully covered. Leave at least ½ inch (12mm) of space at the top of the jar.
- Seal the jars tightly with their lids and place them in the refrigerator. Allow the beets to pickle for at least 5 days before serving.
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