Recipe Description
Easy Homemade Pickled Beets are sweet, tangy, and beautifully vibrant, with tender beet slices soaking up a simple vinegar brine flavored with onion, garlic, and warm spices. They are an easy way to turn fresh beets into a flavorful side that can be enjoyed straight from the refrigerator.
These pickled beets are great with salads, sandwiches, grilled meats, burgers, or a simple cheese and cracker platter. The recipe uses a straightforward refrigerator-pickling method, so you can have a jar ready without complicated canning equipment.
Recipe Tips
Choose small to medium-sized beets when possible. They tend to be more tender and cook more evenly than very large beets.
For evenly pickled beets, try to cut all the slices to a similar thickness. Thinner slices absorb the brine more quickly, while thicker wedges give you a heartier texture.
If you prefer sweeter pickled beets, increase the sugar slightly. For a sharper, more tangy flavor, reduce the sugar or add a little more vinegar.
Easy Homemade Pickled Beets
Description
These Easy Homemade Pickled Beets are one of those simple recipes that become even better after a little time in the refrigerator. The earthy sweetness of the beets, sharp vinegar, and warm spices come together into a bright, flavorful side that is easy to keep on hand for everyday meals.
Ingredients
For the Beets
For the Pickling Brine
Instructions
- Cook the Beets:
– Wash the beets thoroughly and trim the tops, leaving a little of the stem attached.
– Place the beets in a large pot and cover with water.
– Add the salt and bring the water to a boil.
– Reduce the heat and simmer for 30–40 minutes, or until the beets are tender when pierced with a knife.
– Drain the beets and allow them to cool until they are easy to handle. - Peel and Slice the Beets:
– Rub the skins off the cooled beets using your hands or a paper towel.
– Cut the beets into slices or wedges, depending on your preference.
– Set the sliced beets aside while you prepare the brine. - Prepare the Pickling Brine:
– Add the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, cloves, and cinnamon stick to a saucepan.
– Add the sliced red onion and crushed garlic.
– Bring the mixture to a gentle boil over medium heat.
– Stir until the sugar and salt have completely dissolved.
– Reduce the heat and simmer for 2–3 minutes to allow the spices to infuse the brine. - Pickle the Beets:
– Pack the sliced beets into a clean glass jar or airtight container.
– Pour the warm pickling brine over the beets until they are completely covered.
– Let the jar cool at room temperature for about 30 minutes.
– Seal the jar and refrigerate for at least 12 hours so the beets can absorb the flavor of the brine. - Serve:
– Remove the pickled beets from the refrigerator when ready to serve.
– Serve them chilled or allow them to sit at room temperature for a few minutes.
– Add them to salads, sandwiches, burgers, or serve them as a simple side dish.
Notes
- The beets will develop a deeper flavor the longer they sit in the refrigerator. While they can be tasted after several hours, allowing them to pickle overnight gives the best balance of sweet and tangy flavor.
- This recipe is intended as a refrigerator pickle and is not a shelf-stable canning recipe. Keep the beets refrigerated and use clean utensils when serving.
Storage
Keep the pickled beets in a sealed container in the refrigerator. They are best enjoyed within 2–3 weeks.
Always make sure the beets remain covered with brine while refrigerated. Discard them if they develop an unusual smell, appearance, or signs of spoilage.
Frequently Asked Questions
No. Cooking the beets with their skins on makes them easier to peel afterward and helps retain their natural color.
For the best flavor, refrigerate them for at least 12 hours. They become even more flavorful after a couple of days.
Yes. Drain the canned beets well and place them directly into the prepared brine. They will not need to be cooked first.
Yes. Reduce the amount of sugar in the brine to make the finished beets more tangy and less sweet.
They are delicious in salads, alongside grilled meats, with sandwiches, burgers, cheese boards, or as a simple side dish.
Yes. This is a refrigerator pickle recipe, so the beets should be kept refrigerated and are not intended for room-temperature storage
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 105 kcal |
| Protein | 2 g |
| Carbohydrates | 22 g |
| Fat | 0 g |
| Saturated Fat | 0 g |
| Fiber | 3 g |
| Sugar | 18 g |
| Sodium | 390 mg |
| Calcium | 24 mg |
| Iron | 1 mg |
Serving Suggestions
Serve these pickled beets chilled alongside roasted chicken, grilled beef, pork, or sandwiches. They also make a colorful addition to green salads, grain bowls, and cheese boards.
For a simple appetizer, arrange the beets with creamy goat cheese, crackers, and a handful of fresh herbs. The sweet-tangy beets pair especially well with rich and creamy ingredients.
Devid Moretti
Your Trusted Italian Chief
Chef David Moretti is a passionate chef who loves bringing the warmth and flavors of Italian cooking into everyday kitchens. With a focus on fresh ingredients, comforting recipes, and simple cooking techniques, David shares delicious dishes that are easy to prepare and enjoyable to share with family and friends.
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