Homemade Pickled Beets Recipe
Sweet, tangy, and beautifully vibrant, these homemade pickled beets are a pantry staple you’ll want to keep around year-round. Whether you enjoy them in salads, on sandwiches, as a colorful side dish, or straight from the jar, their flavor is bold, nostalgic, and wonderfully satisfying.
No canning skills? No problem. This quick-pickled beet recipe is easy, beginner-friendly, and doesn’t require special equipment — just a pot, a jar, and a few simple ingredients.
Ingredients
- 6 medium beets, washed and trimmed
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves (optional — adds warm spice)
- 1/2 teaspoon whole black peppercorns (optional — for a subtle kick)
- 1 cinnamon stick (optional — for depth and a hint of sweetness)
Instructions
1. Prepare the Beets
- Start by thoroughly washing the beets under cool water to remove any dirt.
- Trim off the beet greens and root ends (you can save the greens for sautéing or smoothies).
- Place the whole beets in a large saucepan and cover with water.
2. Cook the Beets
- Bring to a boil, then reduce the heat and simmer for 30–40 minutes, or until the beets are tender when pierced with a fork.
- Drain and let the beets cool slightly, then slip off the skins using your hands or a paper towel — they should peel off easily.
- Slice the beets into rounds or wedges, depending on your preference.
3. Make the Pickling Brine
- In a clean saucepan, combine the vinegar, water, sugar, and salt.
- Add cloves, peppercorns, and cinnamon stick if using.
- Bring the mixture to a boil, stirring to dissolve the sugar and salt completely.
- Let it simmer for about 5 minutes to allow the spices to infuse.
4. Jar the Beets
- Place the sliced beets into a clean, heatproof glass jar (a 1-quart mason jar works well).
- Carefully pour the hot brine over the beets, making sure they’re fully submerged.
- Let the jar cool to room temperature, then seal it with a lid and refrigerate.
Storage & Serving
- Let the beets sit in the fridge for at least 24 hours before tasting — the longer they sit, the better the flavor develops.
- Pickled beets will keep well in the refrigerator for up to 3 weeks.
- Always use a clean fork when removing beets to preserve freshness.
Tips & Variations
- Use golden beets for a milder, less earthy flavor and stunning color.
- Add onion slices or garlic cloves to the jar for extra zing.
- For a more savory profile, reduce the sugar and add a bay leaf or mustard seeds.
- Don’t discard the leftover beet brine — you can reuse it to pickle eggs or red onions!
Ways to Use Pickled Beets
- Add to grain bowls or green salads with goat cheese or feta.
- Serve as a side dish for grilled meats or holiday roasts.
- Chop and mix with hummus for a bright, earthy beet dip.
- Layer into sandwiches or wraps for a tangy twist.
Summary
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 24 hours
Yields: 1 quart (about 4 servings)
These refrigerator pickled beets are a simple, delicious way to enjoy one of nature’s most colorful root vegetables. With a balance of sweet, sour, and spice, they’ll elevate any dish — or steal the show on their own.
