Pickled Beets are easy to make and delicious straight or on sandwiches and in salads. You won’t believe how fast these are to make. Start with my tutorial for how to roast beets and you are half way there.
A few months ago I updated my post on my Easy Beet Salad. You guys, people have feelings about beets. I mean, like intense, kind of feelings.
Whenever I share that salad or my tutorial for how to roast beets, two things happen. First, everyone loses their minds sharing their opinions on beets. Second, half the people (the half that like beets, and a few who don’t actually) tell me that they love pickled beets.
I decided that since Quick Pickled Red Onions are my favorite thing in the world, I should make you some quick pickled beets. This is a simple spin on that red onion recipe and one that you will make over and over.
LOVE……..LOVE……..LOVE this recipe! I’ve made it numerous times all winter. Thank you for sharing 🥰
How to Pickle Beets
This is just a brief overview to show you how easy it is to make pickled beets. For the full recipe with all the measurements, scroll to the bottom of the post. There you will find a printable recipe card.
- Start by roasting a bunch of beets. I have a great tutorial for that here: How to Roast Beets. I love that post because it has photos and guides you through the process step by step.
- Make the pickling brine. Mix the vinegar, hot water, salt, and sugar. It works best to dissolve the sugar and salt in the hot water and then add in the vinegar. The addition of the sugar helps balance the acidity of the vinegar.
- Cut up the roasted beets into quarters or eighths (depending on how big they are). After that, you add them to a mason jar.
- Top with the brine. You may have more than you need.
Other Additions
Since first posting this recipe, lots of readers have given me additions that they throw in their brine. I love this simple recipe as is, but it is fun to play around with other flavors.
- Cinnamon Sticks
- Whole Cloves
- Garlic
- All Spice
Type of Vinegar
A lot of pickling recipes call for white wine vinegar. I have always used regular white vinegar as that is what I have on hand. I love the final taste. That said, if you would like to change this up with a white wine vinegar, I’m sure that would be delicious as well.
Canning Pickled Beets
I don’t know enough about canning to give you instructions on how to make these shelf stable. But my friend Rebecca is basically an expert. She even wrote a book on it! So I invite you to check out her post on Canning Basics.
Storing Refrigerator Pickled Beets
Given that we aren’t sealing this quick pickled beets recipe, it should be stored in the refrigerator in an airtight container (like the mason jar pictured here). Store in the refrigerator for about 1 to 3 months. As with any recipe, use your best discretion when it comes to if the food is still good. If the recipe is discolored or starts to smell off, or different than the first week it was made, it should be discarded.
How to Serve Pickled Beets
There are a number of great ways to use pickled beets, but I like to think of them as a condiment and then get imaginative.
- My favorite way to use them is in salads. They would be an amazing addition to this easy arugula salad.
- Another great idea is for a charcuterie board. They would be great in a little bowl with some tooth picks next to it, much in the same way that you would put pickles or olives in a bowl on a charcuterie board.
- Throw them on your sandwich. These would be fantastic on a hummus sandwich (or an edamame hummus sandwich) with some sprouts, cucumbers and tomatoes.
- Really get out there. In my research I heard about one person eating Pickled Beets and Peanut Butter Sandwich. I’m not going to lie, I kind of want to try that now!
Are Pickled Beets Good for You?
Because I’m not a nutritionist, I really struggle with the notion that I can tell you what is good for you and what isn’t. That said, there are a few things about beets I’ve learned:
- Beets are low in calories.
- They are high in vitamins and minerals.
- Beets are a great source of fiber.
Given that all we are doing when we pickle them is adding a tiny bit of salt, sugar, and then some vinegar, I feel great about adding refrigerator pickled beets to everything.
FAQ
You can find my instructions for roasting beets here: How to Roast Beets.
As mentioned above, I don’t have enough canning experience to tell you how to make these shelf stable. They will, however, be good in your refrigerator for 1 to 3 months. If you would like to can them, this is the resource I always share with people: USDA guide to canning.
I’m sorry, I’ve only tested this recipe with sugar. That being said, I’m sure you can, you might just want to use less. The point of the sugar is to cut the acid of the vinegar, so play with it until that has happened.
You can! They are roasted before they are canned, so it is the same as roasting your own. Though I suggest you attempt to roast your own sometime, it really is easy. Make sure that you bought canned beets that only have beets as the ingredient.
Yes. This recipe will work just as well with boiled beets as it does with roasted beets. I do encourage you to roast instead of boil because it helps the beets retain more of their nutrients.
This recipe will last in the refrigerator for 1 to 3 months.
Other Pickled Recipes
If you make these refrigerator pickled beets or any of my other recipes please leave me a comment and let me know what you think!
Pickled Beets
Ingredients
- 1 pound beets oven roasted (see note)
- 3/4 cup hot water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup white vinegar
Instructions
- Slice the roasted beets into bite sized pieces. Add to a mason jar.
- Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the beets in the mason jar and seal.
- Refrigerate for at least a half hour and enjoy!
Notes
Linda Pilon says
I really don’t have to try this recipe (I will though) I love anything beets!even smoothies
Oh my gosh, I have to try them in smoothies!
Zabet says
Agreed!!!!
Mary Lee Hendrick says
I grew up having pickled beets at Easter time only my Mom would add cooled and peeled (of course!} hard boiled eggs and store them in the refrigerator. I still do this every year at Easter- I could make a lunch on the beets and eggs! I eat them chilled.
This was probably a great way to use up the Easter Eggs – – I also use sliced beets from a can –
What a great idea Mary Lee!
TRACEY says
I add 8 to 10 whole cloves to the jar before closing. Wait 2 weeks and enjoy. Always have at least 2 jars in fridge at all times
Rhonda Rushing says
Hi Lisa! Is there a way to substitute the sugar for splenda or some other sweeter to make it low carbs? I love pickles beets and have been doing Keto for about 2 months and have lost 40 lbs! By the way I love Wine and Glue!
I’m so happy to hear that you love Wine & Glue. Makes my day! I haven’t tried it with splenda, but if you do let me know. Because it’s only 2 teaspoons for the whole recipe you could try just skipping it. Beets add a lot of their own natural sweetness and you might just not miss it at all.
Hilda Tozzi says
I have often added 1/2 teaspoon Splenda and 2 or 3 tablespoons of White Vinegar to
canned Beets, leave in fridge overnight and they are great.
Marian Piehler says
My Mom would store the hard-boiled eggs in the beet juice and we’d have pink pickled eggs!
Totally trying that with my latest batch
Tim says
How long do these beets need to be cooked? Your recipe says roasted ! I don’t understand, probably cause I’m a guy but I do love picked beets
Hi Tim, I will hyper link the roasted beets in the recipe to my tutorial on roasted beets, it was up above in the post.
Vicky says
I tried processing them in my pressure cooker instead of hot water bath – they turned orange instead of their beautiful magenta color. Taste mostly the same, but I can’t get past the color to eat them. Has anyone else had this happen?
Oh super interesting. I’d love to hear others weigh in on why this happened.
Sydne Marie Gilbert says
So, don’t unsubscribe me, but can you use canned beets?
I would never unsubscribe you. You totally can use canned beets. I’m all for people doing what they need to do to make my recipes work for them.
Colleen says
Can you boil them and remove skin
I know lots of people cook their beets that way and it works, though I haven’t done it that way.
TRICIA says
That is what I did.
Carlene Turnock says
My family always have pickled beets in the fridge but we use lots more sugar than that! Like equal amounts sugar and vinegar! I’m going to try stevia!! We grow them, cook & peel, then cold-pack them in pint jars! They are delicious!
Yeah, the store bought pickled beets have a much sweeter taste to them than mine too. I really love them this way, gave it a try and let me know what you think!
Gaynor Burke says
What vinegar do you use and how long do they last in the fridge? Also can they be stored in the cupboard?
I used a white vinegar, and they keep in the refrigerator 1 to 3 months. If you want them to be shelf stable you would need to can them using a proper canning technique. There’s more information about all three questions in the post :)
Arland M Coleman says
Is this recipe for a quart or pint mason jar?
A quart.