🥄 Vegan Homemade Pickled Beets
📏 Yields: 1 quart jar (about 4 cups)
🕒 Prep time: 15 min | Cook time: 30–40 min | Chill time: 24 hrs (for best flavor)
🧾 Ingredients
- 4–5 medium beets, trimmed (about 1 ½ lbs)
- 1 cup apple cider vinegar (or white vinegar)
- ½ cup water
- ¼ cup maple syrup (or agave, or 3 tbsp sugar)
- 1 ½ tsp salt
- ½ tsp black peppercorns
- 2 cloves garlic, smashed
- 2–3 whole cloves or 1 cinnamon stick (optional for warmth)
- 1 small red onion, thinly sliced (optional, for extra flavor & color)
🥣 Instructions
1. Cook the beets:
- Scrub beets clean. Place in a pot, cover with water, bring to a boil.
- Simmer for 30–40 minutes until fork-tender.
- Drain, let cool slightly, then peel skins (they’ll slip off easily).
- Slice or wedge as desired.
2. Make the pickling brine:
- In a saucepan, combine vinegar, water, maple syrup, salt, peppercorns, garlic, and cloves/cinnamon (if using).
- Bring to a gentle boil, then reduce heat and simmer for 2–3 minutes. Turn off heat.
3. Pack the jar:
- In a clean quart-sized glass jar, layer in beet slices (and red onion if using).
- Pour hot brine over the beets, fully submerging them.
- Let cool to room temperature.
4. Chill:
- Cover and refrigerate for at least 24 hours before eating (flavor gets better over time).
- Keeps in the fridge for up to 3–4 weeks.
🌿 Serving Ideas
- Add to grain bowls or vegan burgers
- Toss in salads with arugula and walnuts
- Serve with hummus and pita as a colorful side
