This easy pickled beet recipe preserves the natural sweetness of beets with a tangy vinegar brine, infused with spices. No canning required — just prep, pickle, and chill!
⏱️ Prep Time
- Prep time: 15 minutes
- Cook time: 35–45 minutes
- Marinating time: Minimum 24 hours in the fridge
- Total time: ~1 hour (plus marinating)
🧰 Equipment
- Medium saucepan
- Cutting board & knife
- Large bowl
- Glass jars or containers with lids (1 quart jar or two pint jars)
- Vegetable peeler
- Strainer or colander
🍽️ Ingredients
For the Beets:
- 4–5 medium beets (about 1½ to 2 pounds)
For the Pickling Brine:
- 1 cup apple cider vinegar (or white vinegar)
- 1 cup water
- ½ cup granulated sugar
- 1 ½ tsp kosher salt
- ½ tsp black peppercorns
- ½ tsp mustard seeds
- 2–3 whole cloves (optional)
- 1 small bay leaf (optional)
📝 Ingredient Notes
- Vinegar: Apple cider vinegar adds natural sweetness, but white vinegar creates a brighter, sharper flavor.
- Sugar: You can adjust for sweetness — use less if you prefer more tang.
- Beets: Use red, golden, or Chioggia beets. Scrub thoroughly before boiling or roasting.
- Spices: Customize with cinnamon sticks, dill, or even garlic for different flavor profiles.
👩🍳 Instructions
Step 1: Cook the Beets
- Wash beets thoroughly. Trim tops and roots.
- Boil Method: Place whole beets in a pot of water. Boil for 35–45 minutes until fork-tender.
OR Roast Method: Wrap in foil and roast at 400°F (200°C) for 45–60 minutes. - Once tender, cool slightly and peel the skins (they should slide off easily).
- Slice or cut beets into wedges or rounds, as preferred.
Step 2: Make the Pickling Brine
- In a saucepan, combine vinegar, water, sugar, salt, and spices.
- Bring to a boil, stirring to dissolve sugar and salt.
- Remove from heat and let it cool slightly (~5 minutes).
Step 3: Pickle the Beets
- Pack sliced beets into clean glass jars.
- Pour the warm brine over the beets until fully submerged.
- Let cool to room temperature, then seal jars with lids.
- Refrigerate for at least 24 hours for flavors to develop. Best after 2–3 days.
🔍 Nutrition Facts (per ½ cup serving)
| Nutrient | Amount |
|---|---|
| Calories | ~70 kcal |
| Carbs | 15g |
| Sugar | 12g |
| Fiber | 2g |
| Protein | 1g |
| Sodium | 250mg |
Approximate values; will vary with sugar content and size of beets.
💡 Tips & Variations
✅ Tips:
- Storage: Store in the fridge for up to 3–4 weeks.
- Sterilize jars if planning to keep longer, but this recipe is meant for quick pickling (refrigerator method).
- Use gloves when peeling beets to avoid staining your hands.
🥄 Variations:
- Dill Pickled Beets: Add a sprig of fresh dill and a garlic clove.
- Spiced Beets: Add cinnamon stick, cloves, and allspice for a warm spice version.
- Golden Beets: Use golden beets for a milder, slightly sweeter option with vibrant color.
