easy pickled beet recipe

Written ByJenny Smyth Posted on
easy pickled beet recipe
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The Best easy pickled beet recipe

I’ve been making pickled beets for years, and they’re still a favorite in our household. My kids love them, and I love how easy they are to make. Pickled beets are a staple in many Eastern European cuisines, and I’m not sure where my family’s version came from, but it’s been a part of our meals for as long as I can remember.

The key to making great pickled beets is to use the right type of beets – I prefer the sweet, earthy flavor of red beets. You can use other types of beets, but they won’t have the same depth of flavor. To make pickled beets, you need to start with fresh beets, peeled and sliced.

Then you add a brine made from vinegar, sugar, and spices. The brine is what gives the pickled beets their distinctive flavor and texture – it’s what makes them so good for snacking or adding to salads or sandwiches. I like to make big batches of pickled beets so we can enjoy them throughout the week.

They’re perfect for packing in lunches or using as a topping for burgers or hot dogs. My kids love them, and I love how easy they are to make – just slice some beets, add the brine, and let them sit in the fridge until they’re ready to eat. The best part is that you can customize the recipe to your taste by adding different spices or herbs to the brine.

Some people like to add garlic or mustard seeds for extra flavor – just experiment until you find the combination that works best for you.

Easy Pickled Beets

Easy Pickled Beets

4.6 from 1379 votes

This simple pickled beet recipe yields tangy, sweet, and earthy beets with a vibrant color. They are perfect for salads, sandwiches, or as a side dish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 80 kcal

🥘Ingredients

For the Beets

1.5 pounds fresh beets, scrubbed and trimmed
Water for boiling

For the Pickling Liquid

1 cup apple cider vinegar
1 cup water
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 cinnamon stick
2 cloves garlic, peeled and smashed

👨‍🍳Directions

1Place the beets in a large pot and cover with cold water by 2 inches.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 to 45 minutes, until a fork inserted into the largest beet meets no resistance.
3Drain the beets in a colander and let them cool until they are comfortable to handle.
4While the beets cool, prepare the pickling liquid.
5In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, cinnamon stick, and smashed garlic.
6Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
7Once boiling, reduce heat to low and simmer for 5 minutes to infuse the flavors.
8Once the beets are cool enough to handle, use your fingers or a paper towel to rub off the skins.
9The skins should slip off easily.
10Trim the root ends and any remaining stems, then slice the beets into 1/4-inch thick rounds or wedges, depending on your preference.
11Pack the sliced beets into the sterilized jars, leaving about 1/2 inch of headspace at the top.
12Pour the hot pickling liquid over the beets, ensuring they are completely submerged.
13Discard the cinnamon stick or tuck it into one of the jars.
14Tap the jars gently on the counter to release any air bubbles.
15Wipe the rims of the jars with a clean, damp cloth, then seal with the lids.
16Let the jars cool to room temperature on the counter, about 1 hour.
17Once cool, refrigerate the pickled beets for at least 24 hours before serving to allow the flavors to meld.
18They will keep in the refrigerator for up to 3 weeks.

🔧Equipment

Large pot
Mixing bowl
Sharp knife
Cutting board
Colander
Clean kitchen towel or paper towels
Mason jars with lids (2 pint-sized or 1 quart-sized)
Small saucepan
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 80 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 1g

📝Notes

For a deeper flavor, you can add a sprig of fresh dill or a few slices of fresh ginger to the jars. If you prefer a less sweet pickle, reduce the sugar to 1/4 cup. Always use clean jars to prevent spoilage.

Watch Video Of How Easy Pickled Beets Works

One thing I love about this recipe is how versatile it is – we can enjoy pickled beets on their own as a snack or add them to salads, sandwiches, or burgers.

They’re also great as a topping for hot dogs or as a side dish at family gatherings.

One tip is to store them in an airtight container in the fridge – this will help preserve their flavor and texture.

❓ Frequently Asked Questions About Pickled Beets

Q: What type of beets should I use?

You can use any type of beet you like, but red beets are my favorite because of their sweet, earthy flavor.

Q: How long do pickled beets last in the fridge?

Pickled beets will keep in the fridge for several weeks if stored properly in an airtight container.

Q: Can I can pickled beets?

Yes, you can can pickled beets using a water bath canner – just follow safe canning practices to ensure they’re properly sterilized.

Q: How do I customize the recipe?

You can customize the recipe by adding different spices or herbs to the brine – just experiment until you find the combination that works best for you.

Q: Can I use this recipe for other types of vegetables?

You can use this recipe for other types of vegetables like carrots or cauliflower – just adjust the cooking time accordingly.

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