Pickled beets are a sweet and sour addition to a crudité platter, salad, or even a sandwich! 

Beets are great for a healthy snack or as a colorful addition to other pickled veggies! Serve these at a cocktail party with some crackers & small cubes of feta cheese. Add to a platter with Pickled AsparagusRefrigerator Bread and Butter Pickles, and some Pickled Red Onions.

plated Quick Pickled Beets with jars full in the back

Perfectly Pickled Beets

  • We love this recipe because the beets come out tender, and mildly sweet and tart.
  • This recipe is quick and requires no canning.
  • It will last about 4 weeks in the fridge.
  • This recipe retains a bright red color which makes them a pretty addition to any dish!

Ingredients and Variations

Fresh beets are sold year-round in supermarkets but they are also a great veggie for beginning gardeners!

VINEGAR Any kind of vinegar can be used, but apple cider vinegar will yield a sweeter result.

SUGAR Any kind of sugar to offset the vinegar will do, as long as it dissolves in the brine. We use regular granualted sugar.

CINNAMON A cinnamon stick slowly releases its flavor giving these pickled beets an extra touch warmth.

VARIATIONS Use pearl onions for a really colorful combination (boil them until tender first). Even hard-boiled eggs can be added to a jar of pickled beets! Black peppercorns can be added to the pickling juice for a little bit of a spicy flavor.

jar full of Quick Pickled Beets with a fork

How to Pickle Beets

  1. Prepare beets & bake per the recipe below.
  2. Whisk together brine ingredients & bring to a boil.
  3. Cover beets with brine & refrigerate in an airtight container.

Tips

  • Keep the beets the same size so they bake at the same rate.
  • Avoid roasting them too long or they will not hold their shape when they are cut into slices.
  • Once the beets are eaten, add a few boiled eggs to the jar and let them sit for a few days for a pretty pickled egg.

How to Store

Pickled beets taste best when they are cold so keep them in the refrigerator for up to 4 weeks. Keep them in their brine and if the beets aren’t fully covered by the brine, simply add a 1:1 ratio of vinegar to water to the jar.

Perfectly Pickled

Did you love these Pickled Beets? Be sure to leave a rating and a comment below! 

close up of Quick Pickled Beets in a jar
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Quick Pickled Beets

Bright & tangy, these pickled beets are the perfect addition to any lunch or dinner plate!
Prep Time 10 minutes
Cook Time 50 minutes
Chill Time 1 day
Total Time 1 day 1 hour
Servings 4

Ingredients  

  • 1 pound beets
  • 1 teaspoon olive oil
  • 1 cup water
  • cup white vinegar or cider vinegar
  • 2 tablespoons granulated sugar or to taste
  • 1 cinnamon stick
  • ½ teaspoon table salt

Instructions 

  • Preheat oven to 400°F.
  • Cut beets in half if they're large. Rub the skins with olive oil and place beets in a baking dish. Add ¼ cup water and cover tightly. Bake 45-60 minutes or until beets are tender.
  • While beets are cooking, combine vinegar, water, sugar, cinnamon stick and salt in a saucepan. Bring to a boil and let boil 1 minute. Remove from the heat, discard cinnamon stick.
  • Once beets are cool enough to handle, rub the skins to remove and slice beets into ¼" slices.
  • Place in a jar with a tight fitting lid and pour liquid overtop. Refrigerate at least 24 hours before serving.
  • Store in the refrigerator for up to 30 days.

Notes

Keep beets in the refrigerator up to 4 weeks.
5 from 17 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 49 | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 88mg | Potassium: 369mg | Fiber: 3g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish
Cuisine American

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Quick Pickled Beets in a jar with a spoon and writing
plated Quick Pickled Beets with a title
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Quick Pickled Beets in the jar and plated with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I make pickled red beets and eggs often. I make them the way my mom did, what she called the authentic Pennsylvania Dutch way….vinegar, sugar, cloves, bay leaf. Takes at least 5 days for juice to get to the yolk. So so yummy. I find the idea of adding cinnamon interesting, will have to try that.

  2. Very similar to the way I have been making them for many years. The main difference is that I boil the beets for about 20-30 minutes, until they are fork tender, then immerse the cooked beets in an ice water bath. This cools them quickly and the skin simply falls off with a bit of rubbing. While the beets are cooling and being peeled and sliced, I will bring the brine to a boil using water from cooking the beets instead of fresh water to add flavour and colour. I also make a small spice bag from cheese cloth and add a couple of cloves to the cinnamon stick. This way, I end up with a clear brine with no spices floating around in it.

    I use the same pot that I boiled the beets in to prepare the brine. This way, I have only one cooking container to clean at the end, the bowl with the ice water bath simply rinses out.