Homemade Pickled Beets

by

These Homemade Pickled Beets are tender, sweet, and tangy with a perfectly balanced vinegar brine. They’re easy to make and become even more flavorful after a day or two in the refrigerator. Serve them as a side dish, salad topping, or healthy snack.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 45–60 minutes
  • Pickling Time: 24 hours
  • Total Time: About 25 hours
  • Servings: 8
  • Difficulty: Easy

Ingredients

For the Beets

  • 2 pounds (900 g) fresh beets, similar in size
  • Water, for boiling

For the Pickling Brine

  • 1½ cups apple cider vinegar (or white vinegar)
  • ½ cup water
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • 3 whole cloves
  • 1 small cinnamon stick
  • 2 bay leaves
  • 1 small onion, thinly sliced (optional)

Equipment

  • Large pot
  • Colander
  • Knife and cutting board
  • Medium saucepan
  • 2 sterilized pint-sized glass jars with lids

Instructions

Step 1: Cook the Beets

  1. Wash the beets thoroughly, leaving about 1 inch of the stems attached.
  2. Place the beets in a large pot and cover with water.
  3. Bring to a boil over high heat.
  4. Reduce the heat and simmer for 45–60 minutes, or until the beets are easily pierced with a fork.

Step 2: Cool and Peel

  1. Drain the cooked beets.
  2. Let them cool until they are comfortable to handle.
  3. Rub the skins off using your hands or a paper towel.
  4. Trim the tops and roots.
  5. Slice the beets into ¼-inch rounds or wedges.

Step 3: Prepare the Brine

In a medium saucepan, combine:

  • Apple cider vinegar
  • Water
  • Sugar
  • Salt
  • Peppercorns
  • Mustard seeds
  • Cloves
  • Cinnamon stick
  • Bay leaves

Bring the mixture to a gentle boil, stirring until the sugar dissolves.

Reduce the heat and simmer for 5 minutes.

If using onion, stir it into the hot brine during the last minute.

Step 4: Pack the Jars

  1. Divide the sliced beets evenly between the sterilized jars.
  2. Carefully pour the hot brine over the beets, ensuring they are completely submerged.
  3. Leave about ½ inch of headspace.
  4. Remove any air bubbles with a clean utensil.
  5. Seal the jars with lids.

Step 5: Chill

Allow the jars to cool to room temperature.

Refrigerate for at least 24 hours before serving. For the best flavor, wait 2–3 days.

Serving Suggestions

These pickled beets are delicious:

  • Alongside grilled chicken, pork, or roast beef
  • In green salads or grain bowls
  • On charcuterie boards
  • With goat cheese or feta
  • In sandwiches and wraps
  • Chopped into potato salad

Storage

Refrigerator

Store refrigerated for up to 1 month.

For Long-Term Pantry Storage

If you want shelf-stable pickled beets, follow a tested water-bath canning recipe and proper food safety guidelines. This refrigerator recipe is not intended for pantry storage.

Tips for Success

  • Choose beets that are similar in size for even cooking.
  • Don’t cut off the roots before boiling, as this helps prevent color and flavor loss.
  • Wear gloves while peeling to avoid staining your hands.
  • Let the beets pickle for at least 24 hours for the best taste.
  • Adjust the sugar to suit your preferred level of sweetness.

Variations

Honey Pickled Beets

Replace half the sugar with honey for a richer flavor.

Garlic Pickled Beets

Add 2–3 peeled garlic cloves to each jar.

Spicy Pickled Beets

Add a sliced jalapeño or ½ teaspoon red pepper flakes to the brine.

Herb-Infused Beets

Add a few sprigs of fresh dill or thyme before sealing the jars.

Citrus Pickled Beets

Include strips of orange zest in the brine for a bright, aromatic twist.

Approximate Nutrition (Per Serving)

  • Calories: 95
  • Protein: 2 g
  • Carbohydrates: 21 g
  • Fat: 0 g
  • Fiber: 3 g
  • Sugar: 17 g
  • Sodium: 300 mg

Leave a Comment