1. Cook the Beets
Wash the beets thoroughly and trim the tops, leaving a little stem attached. Place them in a large pot, cover with water, and bring to a boil.
Reduce the heat and simmer for about 30–45 minutes, or until the beets are tender when pierced with a fork.
2. Peel and Slice
Allow the cooked beets to cool enough to handle. Rub or peel off the skins, then slice the beets into rounds or wedges.
3. Prepare the Pickling Brine
In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, and mustard seeds. Add the cinnamon stick or garlic if desired.
Bring the mixture to a gentle boil and stir until the sugar and salt dissolve.
4. Fill the Jars
Place the sliced beets into clean jars, packing them fairly tightly without crushing them.
Pour the hot pickling liquid over the beets until they are completely covered.
5. Cool and Refrigerate
Let the jars cool to room temperature, then seal and refrigerate.
For the best flavor, allow the beets to pickle for at least 24 hours before eating.
How to Serve Pickled Beets
Enjoy them straight from the jar or add them to:
- Green salads
- Sandwiches and wraps
- Grain bowls
- Cheese boards
- Burgers
- Deviled eggs
- Roasted vegetable dishes
Tip: For refrigerator pickles, keep the beets refrigerated and use clean utensils whenever serving. This recipe is intended as a refrigerated pickle rather than a shelf-stable canning recipe.
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