If there’s ever a jar that earns a special spot in my fridge, it’s this Pickled Beets Recipe. Tangy-sweet with a whisper of spice, these vibrant beets deliver that punch of flavor you dream of for salads, sandwiches, or even solo snacking. The earthy roots take on a pink jewel hue, speckled with peppercorns and infused with cinnamon and clove for a flavor that’s unexpectedly addictive. If you’re seeking a colorful, make-ahead side with timeless charm, this recipe is the one to treasure!
Ingredients You’ll Need
The beauty of this Pickled Beets Recipe is how a small gathering of humble ingredients can transform beets into something magical. Each element plays a starring role, from the vinegar’s bite to the subtle warmth of cinnamon. Here’s what you’ll need, along with a few tips to ensure your pickled beets are utterly perfect:
- Fresh beets (2 pounds): Opt for beets with firm, smooth skin; golden and red varieties both work for a gorgeous mix of color.
- Apple cider vinegar (1 cup): Brings zippy tang and rounds out the natural earthiness of the beets.
- Water (1 cup): Dilutes the vinegar to make the brine pleasantly balanced rather than puckering.
- Granulated sugar (½ cup): Adds a gentle sweetness that tames the vinegar and highlights beet flavor.
- Pickling salt (1½ teaspoons): Pure salt without additives, essential for clear brine and optimal seasoning.
- Whole black peppercorns (½ teaspoon): Just a hint of heat and complexity that contrasts beautifully with the beets.
- Mustard seeds (½ teaspoon): They lend a subtle pop and extra dimension to the pickle.
- Whole cloves (2): Just enough to bring a mellow depth, never overpowering.
- Cinnamon stick (1 small): Adds warm spice and an aromatic lift—remove before sealing for perfect flavor balance.
How to Make Pickled Beets Recipe
Step 1: Cook the Beets
Start by placing the trimmed and scrubbed beets into a large pot and covering them completely with water. Bring it all to a rolling boil, then reduce the heat so the beets gently simmer. Let them go for 30 to 40 minutes, peeking periodically and poking them with a knife—you want them fork-tender but not mushy. Once they’re ready, drain the beets and set them aside to cool so you can handle them without burning your fingers.
Step 2: Peel and Slice
When the beets are cool enough, the skins should slip right off with a gentle rub. (I like to use paper towels to keep my hands from turning magenta!) Slice the beets into ¼-inch thick rounds or wedges, depending on your preference or how you plan to serve them later. Uniform thickness means the beets will soak up that brine beautifully.
Step 3: Prepare the Brine
In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, pickling salt, peppercorns, mustard seeds, cloves, and cinnamon stick. Bring this mixture just to a boil, then lower the heat and let it simmer for 5 minutes. You’ll immediately notice those warm, inviting aromas—that’s how you know the spices are infusing perfectly!
Step 4: Jar It Up
Pack your sliced beets snugly into clean glass jars, leaving about ½ inch of headspace at the top. Carefully pour the hot spiced brine over the beets, making sure they’re all covered and cozy. Don’t forget to fish out the cinnamon stick before sealing. This step brings all those dynamic flavors together, ensuring every bite is vibrant and satisfying.
Step 5: Chill and Wait
Seal the jars with their lids and pop them straight into the refrigerator. Now for the hardest part—waiting! Let the jars sit for at least 24 hours to give the flavors time to mingle and deepen. You’ll be rewarded with beets that are tangy, sweet, and wonderfully spiced after this rest. They’ll last up to 3 weeks, and the taste just keeps getting better!
How to Serve Pickled Beets Recipe
Garnishes
A sprinkle of fresh dill or parsley on top of your pickled beets adds a pop of color and an aromatic, leafy note. For a little crunch, scatter some toasted walnuts or sunflower seeds over your beet salad, or add crumbled feta for salty creaminess.
Side Dishes
These pickled beauties are classic with roast chicken, grilled fish, or earthy grain bowls. Slide them onto a cheese board, pair with crusty rye bread, or set them alongside a tangy coleslaw for a genuinely lively spread. Big bonus: pickled beets can be a showstopper in an otherwise simple sandwich!
Creative Ways to Present
Try layering thin beet slices on open-faced toasts with a swipe of whipped ricotta or hummus for an eye-catching appetizer. Toss wedges through a mixed salad with citrus and arugula or serve them, slightly chopped, stirred into an herby quinoa salad. A swirl of pickled beet brine can even perk up vinaigrettes or deviled egg fillings, giving your plate a pop of fuchsia.
Make Ahead and Storage
Storing Leftovers
Once you’ve opened your jar, keep your Pickled Beets Recipe refrigerated with a tight-fitting lid. The beets will stay crisp and punchy in flavor for up to three weeks—if you can resist nibbling them all in the first few days! Always use a clean utensil to avoid muddying the chili-pink brine.
Freezing
While pickled beets aren’t ideal for freezing because the texture softens and the brine can cloud, cooked beets (before pickling) freeze nicely. Feel free to prepare extra cooked beets and stash them away for a future batch. For best results, keep pickled beets chilled in the fridge and enjoy their crunch fresh.
Reheating
There’s no need to reheat your Pickled Beets Recipe—these beauties are all about serving cold or at room temperature. If you’re adding them to a warm grain bowl or a just-cooked sheet pan supper, simply let the heat of the dish gently warm the beets for a few minutes after plating.
FAQs
Can I use other vinegars for this Pickled Beets Recipe?
Yes! While apple cider vinegar brings a lovely fruity tang, you can substitute white vinegar or red wine vinegar for a slightly different flavor profile. Just make sure the acidity (5%) stays the same for proper pickling.
How soon can I eat my pickled beets after making them?
For the most flavorful Pickled Beets Recipe, wait at least 24 hours after refrigerating. This gives the beets time to fully soak up the brine and spices, but if you just can’t wait, a quick taste after a few hours is always tempting!
Can I process the jars for shelf-stable storage?
This recipe is intended for refrigerator pickling, not canning. If you’re interested in water-bath canning for shelf storage, be sure to follow safe canning guidelines, including sterilized jars and correct acidity.
How do I prevent the beets from staining my hands?
Wear disposable gloves when peeling and slicing, or use a paper towel to rub off the skins. If you do get stained, a little lemon juice and baking soda rubbed on your hands helps remove the pink hue.
What else can I do with the leftover pickling brine?
Try whisking the leftover brine into salad dressings, marinades, or even adding a splash to soups for a bright, zippy note. Some even enjoy sipping a little brine as a surprisingly refreshing tonic!
Final Thoughts
Homemade pickles make any meal instantly more special, and it doesn’t get much better than this Pickled Beets Recipe. Trust me—once you taste that first tangy, jewel-bright bite, you’ll find yourself happily making batch after batch. Give it a try, and let these beets add a burst of color and joy to your kitchen!
Print
Pickled Beets Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 cups
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Description
This Pickled Beets Recipe is a simple and flavorful way to preserve the earthy sweetness of fresh beets. Tangy and slightly sweet, these pickled beets are perfect as a side dish or a tasty addition to salads and sandwiches.
Ingredients
Ingredients:
- 2 pounds fresh beets, tops trimmed and scrubbed
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup granulated sugar
- 1 ½ teaspoons pickling salt
- ½ teaspoon whole black peppercorns
- ½ teaspoon mustard seeds
- 2 whole cloves
- 1 small cinnamon stick
Instructions
- Cook the Beets: Place the beets in a large pot, cover with water, and boil until tender. Peel and slice into rounds or wedges.
- Prepare the Brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, cloves, and cinnamon. Simmer for 5 minutes.
- Pickle the Beets: Pack beets into jars, pour hot brine over them, and refrigerate after sealing. Let sit for 24 hours before serving.
Notes
- You can use a mix of golden and red beets for a colorful variation.
- Adjust sugar to taste for a sweeter or tangier pickle.
Nutrition
- Serving Size: ½ cup
- Calories: 80
- Sugar: 14g
- Sodium: 280mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
