Pickled Beets – Sweet, Tangy & Perfectly Spiced

By: Rabia

Recipe Card

Servings & Timing

  • Prep Time: 15 minutes

  • Cook Time: 40 minutes

  • Chill Time: 24 hours (for best flavor)

  • Total Time: ~24 hours, 55 minutes

  • Yield: About 3–4 pint jars

Dietary Badges:
✔ Vegan
✔ Gluten-Free
✔ Dairy-Free

🛒 Ingredients

  • Beets

  • White vinegar

  • Water

  • Granulated sugar

  • Salt

  • Ground cloves (optional)

  • Whole black peppercorns (optional)

  • Cinnamon stick (optional)

👩‍🍳 Instructions

  1. Boil beets: Place in a large pot, cover with water, and boil until tender (30–40 minutes). Drain and cool.

  2. Peel & slice: Peel skins (they slide off easily) and slice into rounds or wedges.

  3. Make brine: In a saucepan, combine vinegar, water, sugar, salt, and spices if using. Bring to a boil, stirring until sugar dissolves.

  4. Pack jars: Add sliced beets to sterilized mason jars. Pour hot brine over them, leaving ½ inch headspace.

  5. Seal & chill: Seal jars, let cool, and refrigerate for at least 24 hours. Flavor improves after a few days.

Notes:

  • Keeps up to 4–6 weeks in the fridge.

  • Adjust sugar for a sweeter or tangier finish.

Introduction

These Pickled Beets are sweet, tangy, and packed with flavor—perfect for salads, snacks, or enjoying straight from the jar. With just a handful of pantry staples and a simple brine, you’ll have vibrant jars of pickled beets ready to brighten any meal.

Step-by-Step Cooking Guide

Step 1 – Cook the beets
Boil until fork-tender. Tip: Test by piercing with a knife—the blade should slide in easily.

Step 2 – Peel & prep
Once cooled, rub the skins off (they slip off easily) and slice to your preference—rounds for sandwiches, wedges for snacking.

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Step 3 – Make the brine
Heat vinegar, water, sugar, salt, and optional spices until sugar dissolves. Tip: Taste the brine before pouring—adjust sugar or vinegar for balance.

Step 4 – Pack & pour
Layer beets in jars and cover with hot brine, leaving headspace to prevent overflow.

Step 5 – Chill & wait
Seal jars and refrigerate. The flavor deepens after a day or two, so be patient!

Ingredient Details & Substitution Tips

  • Beets: Red beets are classic, but golden or candy-striped beets add a colorful twist.

  • Vinegar: White vinegar keeps the brine bright; swap with apple cider vinegar for a milder tang.

  • Sweetener: Granulated sugar works best, but you can use honey, maple syrup, or coconut sugar for variation.

  • Spices: The optional cloves, cinnamon, and peppercorns add warmth and complexity—skip them for a cleaner flavor.

Variations & Serving Suggestions

  • Spicy Pickled Beets: Add red chili flakes or sliced jalapeños to the brine.

  • Herbal Twist: Toss in fresh dill or thyme sprigs before sealing jars.

  • Serving Ideas:

    • Toss into green salads with goat cheese and walnuts.

    • Serve as a tangy side to roasted meats.

    • Layer in sandwiches or wraps for extra flavor.

Storage & Make-Ahead

  • Refrigeration: Keeps 4–6 weeks in the fridge.

  • Make-Ahead: Brine can be prepared a day ahead; just reheat before pouring.

  • Note on Canning: This is a refrigerator pickle recipe—not shelf-stable. For long-term storage, follow proper canning guidelines.

FAQs

Q: Do I need to peel the beets?
A: Yes—the skins can be tough and earthy, but they slip off easily after boiling.

Q: Can I use pre-cooked beets?
A: Absolutely—store-bought vacuum-packed beets save time.

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Q: Can I reuse the brine?
A: It’s best to make fresh brine for food safety and consistent flavor.

Personal Note

Pickled beets have always been a favorite in my kitchen—bright, tangy, and so versatile. I love keeping a jar in the fridge to add a pop of color and flavor to weeknight meals. They’re one of those recipes that taste better the longer they sit, making them a great make-ahead dish.

Rabia
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