I usually make these when I have more fresh beets than I know what to do with. Instead of letting them sit forgotten in the vegetable drawer, I cook them until tender and tuck them into a simple vinegar brine.
The result is that wonderful combination of sweet, tangy, earthy, and slightly spiced. They’re delicious straight from the jar, but I especially love them sliced over a salad with goat cheese and crunchy greens.
This is a straightforward refrigerator-style pickled beets recipe, so you don’t need any complicated canning equipment.
Ingredients
For about 4 cups of pickled beets:
- 2 pounds fresh beets
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- ½ teaspoon whole cloves
- ½ teaspoon mustard seeds
- 1 small cinnamon stick
- ½ small onion, thinly sliced — optional
Choosing Your Beets
Small to medium-sized beets are usually easiest to work with. Look for beets that feel firm and don’t have soft spots.
Red beets give you that gorgeous deep ruby color, but golden or striped varieties can work beautifully too.
How to Make Pickled Beets
1. Cook the Beets
Trim the beet tops, leaving a little of the stem attached, and rinse the beets well.
Place them in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until the beets are fork-tender, usually 30–45 minutes, depending on their size.
Let them cool enough to handle.
2. Peel and Slice
Once the beets are cool, the skins should slip off fairly easily. I usually rub them gently with my fingers or use a paper towel.
Cut the peeled beets into slices or bite-sized wedges.
Don’t worry about making them perfectly uniform. We’re making pickled beets, not auditioning them for a food magazine!
3. Make the Brine
In a saucepan, combine:
- Apple cider vinegar
- Water
- Sugar
- Salt
- Peppercorns
- Cloves
- Mustard seeds
- Cinnamon stick
Bring the mixture to a gentle simmer, stirring until the sugar and salt dissolve.
4. Pack the Jars
Place the sliced beets into clean glass jars. If you’re using onion, tuck some slices between the beets.
Pour the warm brine over the beets until they’re completely covered.
Let the jars cool uncovered for a little while, then seal them and refrigerate.
5. Let the Flavor Develop
You can taste them after a few hours, but I think they’re much better after at least 24 hours.
After a couple of days, the vinegar and spices really work their way into the beets. That’s when I find them especially flavorful.
Keep these refrigerated and use within about 2–3 weeks. This recipe is intended as a refrigerator pickle, not a shelf-stable canning recipe.
Tips for the Best Pickled Beets
Don’t overcook the beets
You want them tender but not falling apart. If they’re too soft, they’ll become mushy in the brine.
Adjust the sweetness
If you prefer a sharper pickle, reduce the sugar slightly. If you like a sweeter, old-fashioned style, you can add another tablespoon or two.
Try different vinegar
Apple cider vinegar gives the brine a mellow, fruity flavor. White vinegar creates a brighter, sharper pickle.
Give them time
I know it’s tempting to dig in immediately, but honestly, waiting overnight makes a noticeable difference.
Protect your cutting board
Fresh beets stain! If you’re worried about your cutting board or countertops, use a surface that you don’t mind getting a little pink.
How to Serve Pickled Beets
There are so many ways to eat them beyond simply grabbing a fork and eating them from the jar.
Try them:
- On salads with goat cheese, walnuts, and leafy greens
- Alongside sandwiches for a bright, tangy bite
- With burgers instead of traditional pickles
- On a cheese board with crackers and sharp cheese
- With roasted meats as a sweet-and-sour side
- Chopped into grain bowls with quinoa or farro
- With hard-boiled eggs for an easy snack
- Straight from the refrigerator when you want something crunchy and tangy
One of my favorite combinations is pickled beets, creamy goat cheese, toasted walnuts, and arugula. The earthy beet and tangy vinegar are fantastic with the rich cheese.
Approximate Nutrition
Nutrition will vary depending on the exact amount of brine consumed and serving size.
Per serving (about ½ cup):
- Calories: ~80
- Carbohydrates: ~18 g
- Protein: ~2 g
- Fat: ~0 g
- Fiber: ~3 g
- Sugars: ~14 g
- Sodium: ~300 mg
Because these beets are prepared in a sweetened vinegar brine, the sugar and sodium can vary considerably depending on how much brine is eaten.
Frequently Asked Questions
1. Do pickled beets need to be cooked first?
Yes. For this recipe, the beets are cooked until tender before they’re added to the vinegar brine. This gives them a pleasant texture and makes peeling much easier.
2. How long do homemade pickled beets last?
These refrigerator pickled beets should be kept refrigerated and are best used within 2–3 weeks. Always use clean utensils when removing beets from the jar.
3. Can I make pickled beets without sugar?
Absolutely. Sugar balances the acidity of the vinegar, but you can reduce it or leave it out. The finished pickles will simply taste considerably more tart.
4. Why did my pickled beets turn the brine red?
That’s completely normal! Red beets naturally release their vibrant color into the vinegar brine. In fact, that beautiful ruby-red color is one of my favorite things about homemade pickled beets.
5. Can I use canned beets?
Yes. If you’re short on time, drained canned beets can be used instead of freshly cooked beets. Just be aware that the texture can be softer, so handle them gently when packing the jars.
Final Thoughts
If you’ve never made homemade pickled beets before, this is a great place to start. The ingredients are simple, the method is forgiving, and the finished beets keep beautifully in the refrigerator.
I usually make a batch when I’m already cooking beets for dinner because it’s hardly any extra effort. Then, a day or two later, I have something ready to brighten up a salad, sandwich, or snack.