Some recipes instantly bring back memories of family dinners and home-cooked meals, and Old-Fashioned Pickled Beets are one of those classics for me. I first learned how to make them after my grandmother shared her simple recipe, explaining that she always kept a jar in the refrigerator because they made every meal feel a little more special. I remember being surprised by how a handful of everyday ingredients could transform fresh beets into something so flavorful.
Last weekend, I made a fresh batch for my family, and just like every time before, they disappeared faster than I expected. The beets were perfectly tender with that sweet and tangy flavor that’s impossible to resist. We served them alongside roasted chicken and grilled vegetables, and everyone kept going back for another spoonful. Even those who usually aren’t beet fans admitted these homemade pickled beets were much better than anything from the store.
Now, I make this recipe whenever I want a healthy side dish that’s easy to prepare and keeps well in the refrigerator. Whether it’s for holiday dinners, weekend barbecues, or simple weekday lunches, these pickled beets always add a bright pop of color and flavor to the table. They’re simple, nostalgic, and always a family favorite.
If you’ve never made homemade pickled beets before, this easy old-fashioned recipe is a wonderful place to start.
Why You’ll Love This Recipe
Sweet and tangy homemade flavor
Easy to make with simple ingredients
Perfect for meal prep
Naturally gluten-free
Great for salads, sandwiches, or side dishes
Keeps well in the refrigerator
Ingredients
2 pounds fresh beets
1 cup apple cider vinegar
1 cup water
½ cup granulated sugar
1 teaspoon salt
1 teaspoon whole black peppercorns
4 whole cloves
1 small cinnamon stick
2 bay leaves
1 small onion, thinly sliced (optional)
Instructions
Step 1: Cook the Beets
Wash the beets thoroughly, leaving about 1 inch of the stems attached.
Place them in a large pot and cover with water.
Bring to a boil, then reduce the heat and simmer for 35–45 minutes, or until fork-tender.
Drain and let them cool until they’re easy to handle.
Rub off the skins with your hands or a paper towel, then slice or cube the beets.
Step 2: Make the Pickling Brine
In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, cloves, cinnamon stick, and bay leaves.