If you’re looking for a simple way to preserve fresh beets while creating a delicious homemade condiment, these Pickled Beets are the perfect recipe. Tender slices of earthy red beets are soaked in a sweet and tangy vinegar brine infused with warm spices, garlic, and onion. After a day in the refrigerator, the flavors meld together into a vibrant, flavorful side dish that’s both refreshing and satisfying.
Whether you’re serving them alongside grilled meats, adding them to fresh salads, layering them into sandwiches, or enjoying them straight from the jar, homemade pickled beets are a versatile staple worth keeping on hand. Unlike store-bought versions, this recipe contains no preservatives and lets you customize the sweetness and spices to suit your taste.
The best part is that this recipe requires only a handful of pantry ingredients and is easy enough for beginners. With a little preparation, you’ll have jars of beautiful ruby-red pickled beets ready to enjoy throughout the week.
Why You’ll Love This Pickled Beets Recipe
- Sweet, tangy, and perfectly balanced flavor
- Easy recipe with simple pantry ingredients
- Great way to preserve fresh garden beets
- Naturally colorful and packed with nutrients
- Perfect for salads, sandwiches, grain bowls, and charcuterie boards
- No artificial preservatives or additives
- Keeps well in the refrigerator for several weeks
- Easy to customize with your favorite spices
Ingredients
- 3 pounds fresh medium red beets, tops removed
- 2 cups white vinegar (or apple cider vinegar for a milder flavor)
- 1 cup granulated sugar (or honey for a natural sweetener)
- 1 cup water
- 1 teaspoon sea salt
- 1 teaspoon whole black peppercorns
- 3 whole cloves
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- 1 small red onion, thinly sliced
- 2 garlic cloves, smashed and peeled
Kitchen Equipment
- Large pot
- Sharp knife
- Cutting board
- Saucepan
- Measuring cups and spoons
- Glass mason jars with lids
- Large bowl filled with ice water
- Tongs
How to Make Pickled Beets
Step 1: Prepare the Beets
Wash the beets thoroughly under cold running water to remove all dirt and debris. Leave approximately one inch of the stems attached along with the roots. This helps prevent the beets from losing their beautiful deep red color while cooking.
Place the cleaned beets into a large pot and cover them completely with water.
Bring the water to a boil over medium-high heat.
Reduce the heat slightly and simmer for 25–30 minutes, depending on the size of the beets. They are done when a fork or knife slides into the center with little resistance.
Step 2: Cool and Peel
Drain the cooked beets immediately.
Transfer them into a large bowl filled with ice water to stop the cooking process.
Allow them to cool for about 10 minutes.
Using your hands or a paper towel, gently rub the skins away. They should slip off easily.
Trim away the remaining stems and roots.
Slice the peeled beets into:
- Thin rounds
- Thick slices
- Wedges
- Cubes
Choose whichever shape you prefer.
Step 3: Prepare the Jars
Wash glass jars thoroughly with hot, soapy water.
Dry completely.
Divide the sliced beets evenly among the jars.
Add the sliced red onion to each jar, distributing it evenly.
Make the Pickling Brine
In a medium saucepan combine:
- White vinegar
- Water
- Sugar
- Sea salt
- Peppercorns
- Whole cloves
- Cinnamon stick
- Garlic cloves
Heat over medium heat.
Stir continuously until the sugar has completely dissolved.
Bring the mixture to a gentle boil.
Reduce the heat and simmer for 5 minutes to allow the spices to infuse the brine with flavor.
Your kitchen will smell wonderfully warm and aromatic.
Step 5: Fill the Jars
Carefully pour the hot pickling brine over the sliced beets.
Make sure every jar receives some peppercorns, cloves, garlic, and cinnamon.
Leave about ½ inch of headspace at the top of each jar.
Use a clean utensil to remove any trapped air bubbles.
Wipe the jar rims with a clean damp cloth.
Seal tightly with the lids.
Allow the jars to cool completely at room temperature.
Transfer them to the refrigerator.
For the best flavor, refrigerate for at least 24 hours before serving.
The flavor continues improving after 2–3 days.
Tips for the Best Pickled Beets
- Choose fresh, firm beets without soft spots.
- Similar-sized beets cook more evenly.
- Avoid overcooking to maintain a slightly firm texture.
- Apple cider vinegar creates a milder flavor.
- White vinegar gives the classic tangy taste.
- Fresh ginger adds a pleasant spicy note.
- Add a bay leaf for extra depth.
- Fresh dill creates a more savory pickle.
- Reduce the sugar if you enjoy a sharper, more acidic flavor.
- Thin slices absorb the brine more quickly than thicker pieces.
Flavor Variations
Honey Pickled Beets
Replace the sugar with an equal amount of honey for a naturally sweet flavor.
Spicy Pickled Beets
Add:
- ½ teaspoon crushed red pepper flakes
- 1 sliced jalapeño
Herb Pickled Beets
Include:
- Fresh dill
- Thyme
- Rosemary
Citrus Pickled Beets
Add strips of orange peel for a bright citrus aroma.
Ginger Pickled Beets
Add several slices of fresh ginger while simmering the brine.
Serving Suggestions
These pickled beets are incredibly versatile.
Serve them:
- On green salads with goat cheese and walnuts
- Alongside roasted chicken, pork, or beef
- With grilled fish
- In wraps and sandwiches
- On burgers
- Inside grain bowls
- On charcuterie boards
- Mixed into potato salad
- Chopped into pasta salad
- Straight from the jar as a healthy snack
Storage Instructions
Store the sealed jars in the refrigerator.
For the best quality, enjoy within 3–4 weeks.
Always use a clean fork or spoon when removing beets from the jar to help keep them fresh.
This recipe is intended for refrigerator pickles and is not shelf-stable unless processed using approved water-bath canning methods.
Nutrition Information (Per Serving)
- Calories: 55
- Carbohydrates: 13g
- Fiber: 2g
- Sugar: 10g
- Protein: 1g
- Fat: 0g
- Sodium: 170mg (approx.)
- Vitamin C: 4% DV
- Folate: 15% DV
- Potassium: 190mg (approx.)
Nutrition values are estimates and may vary depending on the ingredients used.
