Pickled beets are a classic side dish that brings together the earthy sweetness of beets with the tangy bite of vinegar and the subtle warmth of spices. They are vibrant, flavorful, and incredibly versatile — equally at home on a holiday table, as part of a salad, or simply enjoyed as a healthy snack. The rich magenta color makes them visually stunning, while their flavor balance of sweet, sour, and savory keeps you coming back for more.
This recipe is easy to make and a great way to preserve beets when they are in season. Pickling not only extends their shelf life but also enhances their flavor. Whether you use them as a side dish, a salad topping, or even on sandwiches, pickled beets are a wonderful way to add color and nutrition to your meals.
Why You’ll Love This Recipe
Pickled beets are loved for their bright flavor and versatility. They can be enjoyed hot or cold, are easy to prepare, and store well in the refrigerator. Their sweet-and-sour taste appeals to a wide range of palates, and they’re naturally gluten-free and vegetarian. You can prepare them in large batches for canning or in smaller quantities for quick refrigerator pickles.
They also make a beautiful gift — a jar of jewel-toned beets tied with a ribbon is a thoughtful and delicious present for friends or family.
Ingredients
For the beets:
- 2 pounds fresh beets, trimmed and scrubbed
- Water for boiling
For the pickling brine:
- 1 cup apple cider vinegar (or white vinegar for a sharper flavor)
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cinnamon stick
- 3 whole cloves
- 3 whole allspice berries
- Optional: 1/2 teaspoon mustard seeds or peppercorns for extra flavor
Step-by-Step Instructions
Step 1: Cook the Beets
Place the beets in a large pot and cover them with water. Bring to a boil, then reduce to a simmer and cook for 30–45 minutes, depending on the size of the beets, until they are tender when pierced with a fork. Drain and allow them to cool slightly.
Step 2: Peel the Beets
Once cool enough to handle, slip off the skins by rubbing them gently with your hands or a paper towel. The skins should come off easily after boiling. Wear gloves if you want to avoid staining your hands.
Step 3: Slice or Quarter the Beets
Cut the peeled beets into slices, wedges, or cubes, depending on your preference. Uniform sizes will ensure even pickling.
Step 4: Make the Brine
In a medium saucepan, combine vinegar, water, sugar, salt, and spices. Bring to a boil over medium heat, stirring to dissolve the sugar and salt. Reduce heat and simmer for 5 minutes to allow the flavors to blend.
Step 5: Combine Beets and Brine
Place the sliced beets into clean jars. Pour the hot brine over the beets, ensuring they are fully submerged. Seal the jars with lids.
Step 6: Chill and Serve
For quick refrigerator pickled beets, let the jars cool to room temperature, then store them in the refrigerator. They will be ready to eat after 24 hours, but the flavor will deepen over several days. For long-term storage, process the jars in a boiling water bath according to safe canning guidelines.
Tips for the Best Pickled Beets
Choose small to medium-sized beets for the best flavor and tenderness. Use apple cider vinegar for a milder, fruitier tang, or white vinegar for a sharper bite. Adjust the sugar to your taste — more for sweeter beets, less for a tangier version. Always use non-reactive cookware (like stainless steel or glass) when working with vinegar to avoid off-flavors.
Variations
You can personalize your pickled beets by experimenting with different spices and flavors:
- Add sliced onions to the jar for a sweeter, aromatic twist
- Use balsamic vinegar for a richer, slightly sweet brine
- Include fresh herbs like dill for a fresh, garden flavor
- Add thin slices of ginger for a zesty, slightly spicy note
- Replace some of the sugar with honey or maple syrup for natural sweetness
Make-Ahead and Storage
Refrigerator pickled beets can be made in advance and stored in the fridge for up to 3 weeks. The flavor improves over time, making them perfect for meal prep. If properly canned and sealed, they can last up to a year in a cool, dark place.
Serving Suggestions
Pickled beets shine in many dishes:
- Serve as a side with roasted meats or poultry
- Add to green salads or grain bowls for color and flavor
- Use in sandwiches or wraps for a tangy twist
- Pair with goat cheese and arugula for a gourmet appetizer
- Serve alongside deviled eggs for a vibrant holiday plate
Nutritional Benefits
Beets are naturally rich in fiber, vitamins, and minerals. They’re a great source of folate, manganese, potassium, and vitamin C. The pigments that give beets their color, called betalains, are powerful antioxidants with potential anti-inflammatory benefits. Pickling retains much of this nutritional value while adding probiotics if naturally fermented.
Troubleshooting
If your pickled beets are too soft, they may have been overcooked during boiling. Aim for fork-tender, not mushy. If they taste too vinegary, reduce the vinegar slightly and replace it with more water, but remember vinegar is key for preservation. If your brine becomes cloudy, it may be due to impurities in the sugar or spices; using high-quality ingredients will help.
How to Make Them for Canning
For long-term storage, sterilize jars and lids before filling. Pour the hot brine and beets into jars, leaving about 1/2 inch of headspace. Remove air bubbles by running a knife or skewer along the inside of the jar. Wipe the rims, seal with lids, and process in a boiling water bath for 30 minutes. Let jars cool before storing.
Final Thoughts
Pickled beets are one of those recipes that feel timeless — they’re simple to prepare, visually stunning, and endlessly versatile. Whether you make a quick batch to enjoy within a few days or preserve them for months ahead, they’re a delicious way to bring brightness and nutrition to your meals. Once you’ve made them at home, you’ll find yourself returning to this recipe again and again for its simplicity, flavor, and the satisfaction of having a jar of homemade pickled goodness ready to go.