Sweet, tangy, and vibrant—these pickled beets are a delicious way to preserve your harvest and add a burst of flavor to salads, cheese boards, or sandwiches. No canning required!
Ingredients:
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1 ½ pounds fresh beets (about 4 medium)
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1 cup distilled white vinegar
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½ cup water
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4 cup granulated sugar
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1 ½ teaspoons kosher salt
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½ teaspoon whole black peppercorns
- 1/3 teaspoon mustard seeds
- Optional: 2 whole cloves or a pinch of ground cinnamon for warmth
Instructions:
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Prep the beets:
Trim the beet greens (save them for sautéing or compost!), then scrub beets clean. Place in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until fork-tender. -
Peel & slice:
Once cool enough to handle, rub off the skins (they’ll slide off easily). Slice the beets into rounds, wedges, or cubes. -
Make the brine:
In a small saucepan, combine white vinegar, water, sugar, salt, peppercorns, bay leaf, and any optional spices. Bring to a simmer, stirring until the sugar is fully dissolved. -
Pack the jar:
Place sliced beets into a clean pint jar. Pour the hot brine over the beets, making sure they’re fully covered. Let the jar cool to room temperature. -
Chill & enjoy:
Seal the jar and refrigerate for at least 24 hours before serving. The flavor will deepen over time—enjoy within 3–4 weeks.
How to Use Pickled Beets
Not sure what to do with your pickled beets? Here are some tasty, creative ways to enjoy them:
Add to Salads
Pickled beets add a sweet-and-tangy punch to just about any salad. Try them with:
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Mixed greens, goat cheese, and walnuts
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Arugula, orange slices, and feta
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Grain bowls with farro, quinoa, or wild rice
Serve on a Cheese or Charcuterie Board
Their bright color and flavor pair perfectly with creamy cheeses, crusty bread, and cured meats. A great way to balance out rich, savory bites.
Layer in Sandwiches & Wraps
Tuck a few slices into veggie wraps, turkey sandwiches, or grilled cheese. They’re a flavorful swap for traditional pickles or onions.
Use as a Side or Topping
Spoon them next to roasted meats, grilled sausages, or BBQ. Or try them over avocado toast, grain bowls, or hummus platters.
Snack Straight from the Jar
No shame here—pickled beets make a delicious and healthy snack all on their own!
Notes & Tips:
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These are refrigerator pickles—no water bath canning required.
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For extra flavor, try adding thinly sliced onion or a sprig of thyme.
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Use golden or striped Chioggia beets for a colorful variation!