Beets are one of those simple foods that bring a lot to the table. They’re colorful, tasty, low in calories, and packed with good things like fiber, vitamin C, and folate. They also contain natural nitrates, which may help support healthy blood flow and blood pressure, so they’re a nice little addition when you’re trying to eat a bit better without making things complicated.
Pickled beets have actually been around for a very long time. People have been preserving vegetables in brine for thousands of years, and over time, pickled beets became popular in many different places. These days, they’re still loved because they’re easy to add to meals, toss into salads, or enjoy straight from the jar.
For me, homemade pickled beets are one of those snacks that feel both satisfying and guilt-free. I like making them from scratch because I know exactly what’s going into the jar, just beets, beet juice, apple cider vinegar, and a little sugar for that sweet, tangy flavor. It’s a simple recipe, but it feels like a small step toward healthier habits, and that’s the kind of cooking I want more of in 2026.
**Portion may vary; will fit inside a 16oz to 32oz mason Jar**
Prep time: 1 hour
What you’ll need:
- 4 medium, partially ripe beets
- ½ cup of sugar
- ¼ cup of apple cider vinegar
- Medium-sized pot
- A peeler
- Gloves to not stain your hands
- 16oz to 32oz mason jar
Preparation:
- Before I cut or bite through any produce, I like to wash every trace of dirt. After all, they were grown in the ground.
- After the wash, peel the beets and slice them ½ inch thick.
- Place beets in a medium pot, filling the water above the beets.
- Checking occasionally, boil beets until soft. Make sure the water does not boil out. If so, refill the pot over the beets. You will use the beet juice along with apple cider vinegar and sugar to fill the jar.
- Once the beets have softened, add the ½ sugar and the ¼ apple cider vinegar.
- Let cool, add the mixture to the mason jar, and store it in the fridge.
- Enjoy!!
