Quick Pickled Beets

5 from 7 votes
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Enjoy fresh, sweet, tangy, crunchy beets year-round with this simple, quick pickled beets recipe, perfect for the refrigerator or water bath canning for long-term storage!

A small plate with homemade pickled beets

When it comes to preserving food, I’ll admit I’m a little pickle obsessed. Along with pickled okra and asparagus, homemade quick pickled beets are my new favorite obsession. The slightly sweet and earthy flavor of beets is enhanced with a simple yet flavorful spice-infused sweet and sour pickling. Meanwhile, the rich beet color makes it a beautiful addition to salads, sandwiches, and more.

Even better, the process is almost ridiculously simple – especially if you only want a small batch of quick refrigerator pickled beets. However, with only a few additional steps to make shelf-stable canned beets (that you can store for up to a year!), this recipe works great for small or large batches.

A jar with beet pickles

And don’t even get me started on the health benefits of pickled beets. Not only do they taste great, but beets are extremely nutrient-dense, with plenty of vitamins, minerals, and antioxidants.

And they provide benefits ranging from improving heart, brain, and digestive health to improved physical performance. Plus, pickling provides plenty of gut-friendly probiotics.

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Ingredients for Pickled Beets

  • Beetroot: You’ll need freshly cooked beetroot (red and/or golden). I like to roast mine, though steamed or boiled beets also work.
  • Vinegar: I used distilled white vinegar this time. However, apple cider vinegar or rice wine vinegar would also work.
  • Sugar: I just use regular granulated white sugar. Adjust the amount if preferred.
  • Water: For the brine.
  • Pickling salt: This dissolves quickly and helps achieve a clear brine, though kosher salt will work too.
  • Pickling spice blend: I used cinnamon, dried ginger, coriander seeds, allspice, mustard seeds, and bay leaves.
Ingredients for pickled beets

There are several other ingredients you can experiment with adding to the spice blend, including peppercorns, garlic, red pepper flakes, clove, dill, etc.

You will also need 3 x 16oz/500ml canning jars (wide-mouthed jars work best) with lids.

How to Make Pickled Beets

Learn how to pickle beets in just 4 simple steps (and one optional). It’s a breeze!

Step 1: Prepare the Beetroot For Pickling

If you don’t already have cooked beetroot, you’ll first have to clean and cook the beetroot until tender. I prefer to roast mine, though you could boil them (for 25-30 minutes) or steam them until tender.

Peeling the skin off roasted beet

Once cooked, remove the peel (it should slip right off), and cut the beet into quarters or ¼-inch slices/half slices.

Step 2: Sterilize the Canning Jars

Wash the jars and lids thoroughly in hot soapy water and then leave to sit in boiling water for 10 minutes. Finally, leave them to air dry on a clean surface until completely dry.

Sterilized jars and tools for pickling and canning

Step 3: Prepare the Pickling Brine

Place all the spices in a small cheesecloth tied with twine.

Steps for placing spices in a parcel

Then, combine the vinegar, water, sugar, salt, and spice bag in a large saucepan and bring to a boil over medium-high heat. Stir often until the sugar dissolves.

Once boiling, reduce the heat and allow the mixture to simmer for 15 minutes to allow the spices to infuse the liquid. Then, discard the spice bag.

Next, add the beets to the pan and bring the mixture to a boil once more before removing it from the heat.

Steps for pickling beets

Step 4: Transfer The Beets to The Jars

Use a slotted spoon to carefully transfer the beets into the sterilized jars, ladling the vinegar mixture over them to immerse them entirely. Leave ½-inch (1cm) of headspace.

Give the jars a tap against the counter to release air bubbles. Finally, wipe the jar rims with a clean cloth and secure the lids until fingertip-tight.

Filling jars with pickled beets

Allow the jars to cool and transfer them to the fridge, ready to use immediately.

Step 5: Water Bath Can the Pickled Beets (Optional)

Add a trivet or steamer rack to the bottom of a large, heavy-based saucepan or pot and fill it with enough boiling water to submerge the jars by at least 1-2 inches of water.

Remember, the water will rise when you add the jars, so be careful not to add too much.

Carefully transfer the sealed jars to the pot using canning tongs. Then, add the lid to the pot, bring it to a boil, and allow it to boil for 30 minutes processing time.

Canning pickled beets

Then, turn off the heat, remove the lid from the pot, and leave untouched for 5 minutes. Finally, carefully remove the jars from the liquid and transfer them to a kitchen-towel-lined counter (not a cold surface or the glass may crack!) to cool down completely before storing them in your pantry.

As the jars cool, you’ll hear a “pop” where the lids have fully sealed.

Three jars with pickled beets

Check out my beginners guide to water bath canning for more info! Also, adjust the processing time according to altitudes.

What To Do With Pickled Beets?

They make a flavorful and beautiful (look at that color!) addition to several dishes and meals:

  • As a snack straight from the jar!
  • Add to a charcuterie board with cheese and crackers,
  • In salads – arugula salad with goat cheese and walnuts or even potato salad,
  • In sandwiches, burgers, and wraps,
  • Warm as a side dish,
  • Use as a garnish for dips,
  • Add to cocktails, like Bloody Mary or Martini.
A fork with a pickled beet piece

FAQs

How soon can you eat pickled beets?

There’s no need to wait to enjoy these delicious, easy pickled beets. Just allow them to cool down, and they’re ready to enjoy. However, the longer you leave them to sit, the better their flavor will develop, so I highly recommend giving them 2-3 days first (or even a week if you have the patience!).

Can you drink pickled beet juice?

Sure, if you want to! Just remember it contains added sugar and salt, and too much vinegar in one go may cause stomach upset. But just a few sips should be fine.

How long will pickled beets last?

You can store quick pickled beets in the refrigerator for up to 2 months, ensuring you always use clean utensils within the jar to avoid premature spoilage.
In comparison, the shelf-stable canned beets will store for up to a year when kept in a cool, dark location away from direct sunlight. Once opened, transfer them to the fridge and aim to use them within a week or two.

What to do with leftover beet brine?

There’s no need to discard this flavorful liquid! Along with drinking it, you can re-use the leftover brine to pickle more beets (or onions, radishes, cucumber, etc.), use it to make a vinaigrette, add it to cocktails, use a little in potato salad/tuna salad, or within marinades and sauces.

Can you reuse beet brine?

To be safe, I only re-use brine once. However, as long as you’re re-boiling it and watching out for spoilage (cloudiness/rancidity), you may be able to safely re-use it 2-3 times.

More Easy Pickled Recipes

If you try this pickled beet recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Quick Pickled Beets

5 from 7 votes
By: Samira
Enjoy fresh, sweet, tangy, crunchy beets year-round with this simple, quick pickled beets recipe, perfect for the refrigerator or water bath canning for long-term storage!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Equipment

Ingredients 
 

  • 30 oz beetroot cooked, 5 cups chopped; any beets will rok – red, golden, etc.
  • 3.5 oz sugar 1/2 cup; adjust the amount to preference
  • 1 cup white vinegar or apple cider vinegar or rice wine vinegar
  • 1 cup water

Spices (or experiment with your own blend/omit them entirely)

  • 1 bay leaf
  • 1 tsp mustard seeds
  • 1/2 tsp allspice
  • 1/2 inch cinnamon
  • 1/2 tsp dried ginger or 1/4 tsp ginger powder
  • 1/2 tsp coriander seeds

Instructions 

Prepare the Beets

  • If you don't already have cooked beetroot, you'll first have to clean and cook the beetroot until tender. You can roast them, boil them for 25-30 minutes, or steam them until tender.
  • Once cooked, remove the peel (it should slip right off), and cut the beet into quarters or ¼-inch slices/half slices.

Sterilize the Jars

  • Wash the jars and lids thoroughly in hot soapy water and then leave to sit in boiling water for 10 minutes. Finally, leave them to air dry on a clean surface until completely dry.

Prepare the Pickling Brine

  • Place all the spices in a small cheesecloth parcel, tea bag, or other "parcel." Then, combine the vinegar, water, sugar, salt, and spice bag in a large saucepan and bring to a boil over medium-high heat. Stir often until the sugar dissolves.
  • Once boiling, reduce the heat and allow the mixture to simmer for 15 minutes to allow the spices to infuse the liquid. Then, discard the spice bag.
  • Add the cooked beets to the pan and bring the mixture to a boil once more before removing it from the heat.

Transfer The Beets to The Jars

  • Use a slotted spoon to carefully transfer the beets into the sterilized jars, ladling the vinegar mixture over them to immerse them entirely. Leave ½ inch (1cm) of headspace at the top of the jar.
  • Give the jars a tap against the counter to release air bubbles. Finally, wipe the jar rims with a clean cloth and secure the lids until fingertip-tight.
  • Allow the jars to cool and transfer them to the fridge, ready to use immediately.

Water Bath Can (Optional)

  • Add a trivet or steamer rack to the bottom of a large, heavy-based saucepan and fill it with enough boiling water to submerge the jars by at least 1-2 inches of water.
    Remember, the water will rise when you add the jars, so you might not need to add as much as you think.
  • Carefully transfer the sealed jars to the pot using canning tongs. Add the lid to the pot, bring it to a boil, allow it to boil and process for 30 minutes.
  • Turn off the heat, remove the lid from the pot, and allow it to cool for 5 minutes. Finally, carefully remove the jars from the liquid and set them aside on a kitchen-towel-lined counter (not a cold surface or the glass may crack!) to cool down completely before storing them in your pantry.
    As the jars cool, you’ll hear a "pop" when the lids have fully sealed.

Video

Notes

  • Any beet works: That includes red beets, golden beets, and Chioggia beets.
  • If any water bath canned jars don’t seal: Just pop them in the fridge and enjoy them within 1-2 months OR replace the lid and try to process them once more.
  • Adjust the sugar/salt: Personal preference will dictate how sweet and salty you prefer the brine, so experiment to find your desired ratios.
  • Experiment with your pickling spice: You can use as little as just one ingredient or a combination of several. Experiment and make notes on your favorite combinations.
  • Ensure the beets are fully submerged: This is important to avoid premature spoiling.  
Check the blog post for more tips and serving recommendations!
Course: DIYs, Side, Snack
Cuisine: American
Shelf life: 1 year (Canned), 1-2 months (fridge)

Nutrition

Serving: 0.5cup, Calories: 68kcal, Carbohydrates: 15g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 57mg, Potassium: 236mg, Fiber: 2g, Sugar: 13g, Vitamin A: 25IU, Vitamin C: 4mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. 5 stars
    Thank you so much for this wonderful beating beet recipe. It is absolutely refreshing, smells amazing and comes together quite nicely. Excited to make pickling beets for the first time. I used fresh ginger instead of dried ginger and boiled for longer so it’s got a nice kick to it. Many thanks.