Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Remember those fantastic pickled beets your grandma used to make? Well, now you can make them too!
These refrigerator pickled beets are a little different than formal canning recipes, where you have to sterilize the jars, process in a boiling water bath, and store at room temperature. For these, you simply roast your beets, slice them, make the brine, and poor it over the vegetables, then store in the refrigerator.
While this pickled beets recipe doesn’t have that super long term storage as the former, they do last up to 6 weeks, and since they’re so easy to make, you can quickly whip up another batch!
Once you’ve made my roasted beets recipe, making these pickled beets is practically effortless!
Recipe Variations
- Any type of beet works – I just use table beets (red beets), but golden beets or gorgeous Chioggia would be great, too.
- You can boil, steam, or pressure cook the beets, but I prefer roasted beets, which helps preserve all their wonderful flavor and color.
- I always use cider vinegar for the brine, but regular white vinegar or rice wine vinegar are great substitutes.
- Feel free to play with the spices or herbs in the brine. Sugar, salt, peppercorns, and ground mustard are my preference, but I’ve seen onion and garlic added, red pepper flakes, a cinnamon stick, bay leaves, dill, etc.
Recipe Tips
- Make sure all the beets are completely covered with the brine during the pickling process. This keeps everything safe and edible.
- When you’ve finished off the beets, the brine can be brought back up to a boil and reused for another batch. Or do what I do and marinate hard boiled eggs in it to make Beet Pickled Eggs – SO GOOD.
- I prefer using wide-mouthed jars for pickled beets, which makes for easier access when you just need a few. But any glass jar with a tight fitting lid will do. (This particular recipe fits nicely into a 1 liter sized jar.)
- To be clear, this recipe for quick pickled beets is NOT shelf stable and must be stored in the refrigerator. If you are pickling to can and store, there is an entirely different process. This is for the refrigerator, only.
Can The Amount of Sugar be Reduced?
This recipe calls for a 1/3 cup sugar (and before that shocks you, I’ve seen brines made with 2 whole cups!), so…perspective. The sugar can be reduced, but I really don’t recommend it. The sugar balances out the vinegar and if you cut back too much, the beets will taste too vinegary. And if you cut back too much on the vinegar, you won’t have a good brine. It’s important to remember that the sugar acts as a marinade and you don’t actually drink it.
How Soon Can Pickled Beets Be Eaten?
You can eat them right away, but in order to let the flavors deepen I would recommend waiting at least a couple days. After filling the jar with the beets and brine, I let it sit on the counter for half a day or so, then I move it to the refrigerator.
How To Store Refrigerator Pickled Beets
Pickling is a way to preserve food, so luckily pickled beets will last in the fridge quite a long time. This particular recipe will keep up to 6 weeks.
Luckily beets are available year round, so you have no excuse not to have pickled beets in your refrigerator at all times!
Use pickled beets and beet juice for these recipes!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make Refrigerator Pickled Beets
Refrigerator Pickled Beets
Ingredients
- 4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)
- 1 cup cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon (dry) ground mustard
- 5 whole black peppercorns
Instructions
- Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
- Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
- Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Video
Notes
- This particular recipe will keep up to 6 weeks in the refrigerator.
- For recipe tips and variations, please refer to the full article.
Insanely simple and delicious! I just opened a jar I put up about six weeks ago and the beets are perfect. Not too vinegary or too sweet. Any leftover roasted beets can be prepared in minutes. I used both red and yellow.
Took these beats to a potluck. They were a hit going to make some more.
I used 2 15oz cans of small whole beet that I quartered. Made the pickling solution as written, the next time I will reduce the vinegar to 3/4 cup, this is a great recipe for fresh or canned beets.
I’ve made this recipe so many times now I’ve lost count. I’d give it 10 stars if I could!
Can you store them in the fridge in a plastic container?
Loved this! Easy to make and delicious. Nice balance and low amount of sugar (compared to other recipes) and not over vinegary. This is my go to recipe from now on!!!!
The recipe worked out great! Less vinegary than my mother’s recipe. The half water half vinegar is just right! I left out the mustard as I have a mustard allergy . And since I am not a fan of sugar–I added raisins instead–gave a good flavor. I boiled the beets because I was doing this on a whim after a long day at work. I left the beets a little crunchy in the first batch–and loved it! I cooked the beets a little longer in the second batch. We will see how that works out.
Fantastic…I used red wine vinegar and couldn’t stop eating these delicious beets… thanks…Yummy
Also, is there a way to process just one jar in a pot on the stove not a canner?
Hi, I don’t want to hot water can but how can I pickle put in fridge and have them last longer then 6 weeks? Or is freezing the only option. Thanks
If you don’t hot water bath/can them, they are not shelf stable and will only be good for about 6 weeks in the fridge as mentioned.
We LOVE this recipe so much!! I’ve made it a dozen times now probably. We add them to salads or just snack on them.
Just made these! Taste like my mama’s!
This recipe, along with that for roasting, is excellent. A great way to use beets from your backyard vegetable garden. So simple that even a guy who does not often prepare food can follow. Best of all everyone loves the result and often asks how I did it.
Will be trying this recipe
I used this recipe with some beets I had leftover from my garden. I used course ground mustard as I didn’t have any dry, and I sliced a whole onion and added that as well! They were delicious!!!! Next time I will undercook my beets a bit for pickling and add way more onions so that we have lots of beet pickled onions as well!
Making my 5th or 6th batch this weekend with nice fresh beets!
Great recipe. Thanks!
So easy and good! I substituted lemon juice for the vinegar.
Very easy and really good. Thank you
Really liked the use of simple ingredients prepared well. I’ve used gold and red beets with this recipe. The ONLY addition was some shaved ginger and red onion in with the red beets. Three thumbs up for this one.
These were so easy and absolutely delicious! I added 2 cloves and a bay leaf per another review. Next time I will reduce the sugar just a bit.
I really loved this recipe. First time making beets. Since I have plenty of access to a beet field, I was wondering if you have a recipe for canning them? Thank You
These came out Delicious!
And it’s super easy
have made this recipe 4-5 times, always easy, always tasty. I always have trouble peeling them after roasting, can I peel them before roasting?
Recipe is perfect. Loved it!
I have tried peeling beets before roasting. The outside becomes dry and leathery. Has to be peeled again. Lots of waste of beets and effort.
A great recipe, I chose to roast my beets and they turned out delicious. I shared with family members and they loved them. Very, very delicious. .
My husband is a pickled beet lover, he liked this recipe so much, he ate the whole liter jar in one sitting! I am just finishing up another 2 liters so that I (wishful thinking ) can have a few as well. Couldn’t be easier. I did put a bay leaf and garlic in one I made for the office, rave reviews but I prefer this recipe just exactly as it is. I accidentaly dropped a few more pepper corns and it was delish. I thank you, the office crew thanks you and my husband thanks you.
Just made these beets for the third time. Some of the family likes theirs tangier so I add the mustard, some like spicier beets so I add cloves and omit mustard. When I am in a hurry, canned beets work-I just make sure they don’t contain added sugar. Thank you for this simple, tasty recipe.
Really good! I added a bit of sliced onion and garlic as well, as per the comments. Plus used a really great sugar substitute using Monkfruit. I just made them now! Looking soooooo forward to trying them … thank you for the recipe!
How did your beets turn out using the monk fruit?
Best pickled beets recipe! I thought the brine flavor was absolutely perfect. No more store bought for this girl. Thanks so much for sharing this!
I don’t do regular sugar, so substituted maple syrup for sugar and they turned out amazing!! 1/2 pure maple syrup did the trick!
This recipe is perfect – just the right amount of sweetness, sour and salt. I made them yesterday with roasted yellow beets and they are divine and so pretty too! Can’t stop eating them :)
These were excellent. I boiled the beets whole and made sure not to overcook them so they still had good firmness, slipped the skins off under cold water, trimmed the ends and cubed them into chunks. In addition to the peppercorns I added a large garlic clove slices very thinly. Served them at my son and daughter in law’s rehearsal party barbecue and they were a huge hit. It was a great way to enjoy our some of our garden beets.
This beet recipe is so easy and so good. Second time I make it and it is as good as the first time! Just delicious!
My Go-To Recipe for pickled beets. I’ll add some hard boiled eggs after a few days. They’re ready in about three more days. Yum.
Just like my Grammy made them! Thank you!
Can you use regular white vinegar instead of cider vinegar?
So good! I will make this a staple.
Making these for the fourth time! They’re PERFECT. I’ve been using coconut sugar instead of regular and it works beautifully. And I keep forgetting to buy powdered mustard, but it tastes great without it. Thanks for making my pickled beet dreams come true!
Thank this was quick and easy and very delicious
I love this recipe it’s easy and very tasty, not only did I pickled beets but I also pickled carrots with this same recipe. They both were awesome only pickle recipe I use for anything that I want pickled. Thank you very much.
My girlfriend let me sample the pickled beets, they’re great! Making some today…
This is my go to recipe for quick pickles I need to use up (read: force me to eat and not waste) beets. I add a tsp of cumin seeds as well for a little extra sum’n sum’n. Delicious!
Easy to make and easy to eat! I also pickled some eggs with the beet juice.
These were the best and easiest recipes for beets I ever had. Making some for friends amd family ! Thanks for
Such an easy recipe !
I love this recipe, It is so simple. My question would be can you omit the dry mustard?
Best pickled beets I have ever had!
Terrific recipe and sooo easy! We like hot spicy taste and I added hot pepper flakes! Thank you for taking the time to post this recipe!
So nice to be able to skip the canning process once in a while! I ran out of brine when transferring the beets to jars for the fridge. Can I just add water to make up the difference?
The best recipe ever and easy to make!!! Of course they don’t last a week around here?
This recipe was so easy and taste just liked I hoped it would. I used prepared mustard because I didn’t have any dry everything else was the same. Thanks!
This is a very easy and ohhhh so tasty recipe. I made a large batch and canned them for the winter.
Are peppercorns a must in this recipe
If you have an instant pot, use it to cook the beets. The skins just fall off. This recipe is addictive. I made it just as written, delicious.
May I ask how you cook them in the instant pot?
1 cup of water with trivet. Depending on size of the beets, it can range a bit for the cooking time. 7” would be around 20-24 mins HP with NR. I did this recipe last year using the IP to cook the beets. Worked out really well.
Made as written and loved it! Used some for a salad and then ended up snaking on them until all gone. Time to make another batch!
Love this recipe so much. Every time I get through a batch I immediately make another one!
Easy peasy- added a dash of red pepper and garlic – my salads are singing!
Great recipe. I added bay leaf, sliced onions and some whole cloves to the brine. Just like my Grandma made.
This recipe was amazing!!!! I added a little extra dash of mustard and a couple dashes of nutmeg and 2 tbls of pure maple syrup. I love the original but love sweet pickled beets. Like you said we don’t drink it. It’s just the marinade. I will follow this recipe everytime. I’ve made it twice with the original and my alteration. It’s divine and thank you!
Great stuff no mustard had to sub cinnamon will make again
These were awesome!! I made them once and am about to make them again. So yummy and easy.
The best beet recipe ever. I have made this now 3 times and it always turns out perfect
I have added allspice, cloves and it really adds a nice taste
I love pickled beets and initially made this recipe for myself, but then my 3-year-old daughter became OBSESSED with them! I keep them in the fridge constantly, she eats a couple slices almost every day and it’s one of the few veggies she will reliably eat, lol. Absolutely delicious every time. I always use about 1/2 tsp prepared mustard because I never have dried and it works perfectly. My daughter and I send our thanks for the delicious and easy “picklebeets”!
The best pickled beets. I add a cinnamon stick to the beets and brine. Since I didn’t have whole pepper corns, I just ground some and added them.
Excellent and easy
Great and easy. Just delicious
This is one of the tastiest recipes I’ve made. Do you have a canning version so I can have them all year?
They turned out just like my mother’s! I added a little ginger and pinch of cinnamon. So yummy!
This is a great recipe… reminds me of my moms recipe… made a relish tray and put these on it… everyone loved them!
cam mustard seed substitute for ground mustard ?
These are so delicious!
I really liked this easy recipe.i added cinnamon and cloves and cut up raw onion and added to the beets. Delicious!!
Finally, after years of trying recipes, I found it!!! Took these to work and now I have orders to make many many more jars. Good thing I have a garden full of beets!!!
What can i use in place of dry mustard
It was great and I messed up with too much mustard. I even add a jalapeno for more kick.
No more buying pickled beets! Excellent. AND if you are so inclined, Costco sells some beets already cooked and peeled which will more than do in a pinch!
So easy. We won’t ever buy pickled beets again.
I have made this recipe multiple times. Now I have my daughters, and Sherry at the produce stand ,where I get my beets, making them. Absolutely delicious ??
I’ve tried a few recipes for pickled beets and this is the best by far! Just the right amount of sugar and acid. It’s perfection.
Incredibly simple, and a great use of the beets I get from my CSA farm in the fall/winter. (Community Supported Agriculture)
Just finished my 1st jar they are great. I am boiling the juice and already have the beets roasted for my next batch. Love them I would be doing more but the organic beets are $3 each ouch.
This recipe is awesome. I make it monthly at least. I love pickled beets and these are delish.
These were easy and delicious! Thanks!
I have high blood pressure and looking to add more beets to my diet, however per the high sodium it would be counterproductive. Could I use a “no salt” salt? Or use half the recommended salt? Also I don’t have kosher but I do have Himalayan salt.
Hi Emily – Keep in mind there’s only 1 teaspoon of kosher salt (which isn’t as concentrated as table salt) for 8 servings. And you’re not drinking the actual brine, so you’re really consuming even less than a teaspoon total. But yes, you could cut the salt in half, the brine just won’t have as much flavor.
The amount of salt is fairly negligible as it is mostly in the brine. Very little of the sodium gets into the beets themselves. I have to watch my salt intake as well and these are fine for me! I also use a sugar substitute with no noticeable difference! I add some sliced garlic as well. This is a great recipe!
I use a half teaspoon of pink Himalayan salt, which has less sodium. Also unrefined sugar in the recipe amount. I add a few cloves, stick cinnamon and use 1/2 top mustard seed instead of ground. Yummy!
Can I use regular salt instead of kosher salt?
Yes, just use half the amount listed since table salt is a finer grain.
Made this for the first time. So easy. And so much less than buying them in the store. My husband does not care for them so I get them all. I will be sharing this Thanksgiving and Christmas. Beets will be in my garden next year. Thank you.
Can honey be substituted for the sugar in the pickled beets recipe? If so, quantity??
Did you end up trying with honey? I’m not able to eat cane sugar.
My sister and I have made these repeatedly; so good.
Loved this recipe. Had no idea how easy pickling beets would be. Thank you!
The recipe was a little tart after two days so I dilute it with water. I opened the second jar after a week or so and the beets taste perfect without need to dilute. I wouldn’t change a thing!!!
3rd time making this recipe. We can’t stop eating them!
This was a great recipe for picking eggs! I added hardboiled eggs (peeled) to the jar and left it all for two weeks. The eggs were amazing. We did add a tad more vinegar.
Making it now for the 5th time this season!
People go absolutely bonkers over it !!
Love how fast and easy this is to follow
I made them with jarred store bought beets and added some hardboiled eggs. Yummy. In the fridge for 2 weeks and perfecto.
I have never rated a recipe before because just not my thing. However I was so pleasantly surprised on the taste & the ease of this recipe I could not keep silent. It’s wonderful!
I remember the pickled beets my grandma used to make the old fashioned way. I tried your recipe with canned beets, I drained them, put them in a jar and added your pickling recipe. I didn’t have any dry mustard. But they turned out perfect! So those of you who want to use canned beets…..this recipe works!
Mustard seed works great. Also, never dice into cubes, slices work best
First time pickling beets…I like this recipe because it is super easy and not som time consuming to put together…excited to try them in a few days!
So simple. So good! Friends can’t believe there are so few ingredients. Only way I’ll make them now.
Divine!! You were right, they Do taste like my grandma’s. Super easy too. Tonight I made bathes #2 and 3. Thank you, I never dreamed I could do this!!
I made one small batch and my family went gaga over them. Daughter and grand daughter have mad double batches for themselves. This is so quick and easy. Best part Tasty.
my husband is a pickled beet fan and he loves them !!
This recipe was perfect. The flavor was very good and so easy to make
So easy. Pickled beets never last in my home to go through the whole canning process. Great taste. I add onions to 1/2 of mine.
Vinegar and sweet! Love the recipe flavor. Easy as 1, 2, 3…
Have made these several times. Delish!
Fantastic recipe! I doubled the recipe and will make again once they’re gone.
Love this recipe. My grandmother used to make pickled beets and it always seemed so complicated. Couldn’t believe how easy this was and they taste GREAT. Thank you!
I’m “roasting” beets in my instant and they’re turning out great! I add 1 cup of water to the instapot and after the beets are done, I have a lovely deep dark beet broth. I thinking about substituting the beet broth for the water in your recipe. Any advice on that?
Have done this for years and years as did my mom
I made these this weekend using my instant pot and half the sugar called for. They were great!
Really good! Will definitely keep this in stock!
Great recipe. Will use this many times.
Ready to try these (I love pickled beets!) but can I use canned beets?
As long as they’re not already seasoned and they’re completely drained, sure, I’m sure that would be fine.
wow, this is a fabulous recipe but best of all – quick & easy! I love pickled beets, hubby so so. He told me to double the recipe next week. My grandma did old fashion style canned beets-too much work. I cooked the beets in my Instant Pot. Thanks so much!
Hello I love this recipe. my whole family loves them. I was wondering if i can water bath can this the way it is/ I have looked at other recipes an they call for boiling the beets I don’t like that I
like the flavor of the roasted beets better.
Hi Joshua! We like roasted better, too. This recipe is specifically for quick pickled beets and is NOT shelf stable and must be stored in the refrigerator. We haven’t tested a water bath method on it, which is a different process. This is for the refrigerator, only.
Great recipe! They were really delicious. Roasting the beets made them even better.
If you sterilize your jars, place the beets in them then make sure the liquid is boiling, add to the jars and seal them. Then process in water bath as you normally would. Whether you roast or boil the beets shouldn’t make any difference. Both processes cook the beets.
This the perfect recipe! Just like my mom used to make! And i love adding boiled eggs. I just kerp making more and adding to the jar just keeps developing flavors! B
Love this recipe
My mother in law used store bought beets in a can( not pickled) then she would pickle those. They were the best pickled beets I’ve ever eaten. Do you have a recipe using regular non pickled beets in a can?
Hi Dondria – We don’t have a recipe for just canned beets, but you could follow our roasted beets recipe, slice them up and enjoy! https://bellyfull.net/how-to-make-roasted-beets/
Such a great recipe – loved these. Making another batch the second we go through this one.
I’m so excited to try these in a few weeks when my beets are harvest ready!
Excellent recipe. I used canned beets and added the beet juice in place of some of the water.
This is so much better than the canned beets you get in the store. Plus, I am staying away from sugar so I used Xylo Sweet natural sweetener instead of sugar and man just delicious. Thanks for the roasted beet and pickled beet recipes. These will be a mainstay in my home. Yum!!
Fantastic! I cooked my golden beets in an instant pot, the followed your recipe as written. After just 12 hours they are already delicious, and I will definitely be making them again. Thanks!
Great Recipe, 2nd batch didnt cook beets enough before pickleing . Best way to re cook beets?
Hi Larry – this is how we roast beets: https://bellyfull.net/how-to-make-roasted-beets/
GREAT recipe! Perfect flavor and way easier than I imagined. I will never buy them from the store again.
Love this recipe! I used ACV and a whole garlic clove, bay leaf and Italian spices. Would it be ok to leave on the counter instead of the fridge since the hot brine created a seal in the jar?
This recipe is not shelf stable and definitely needs to be refrigerated.
This is the best recipe! I’ll never buy store-bought pickled beets again.
I’m making these again tonight. Every time I see beets on sale I grab a bunch and use this recipe. Very addicting!
Golden beets. So easy to make! Now I have to wait !
Looooved this recipe! I will never buy jarred pickled beets from the store again!
Can one use sugar substitute such as Stevia?
Great recipe! I used plain white vinegar and no mustard. Delicious! Question – can this recipe be used to make pickles? I would add some dill to make it tasty. Thank you!
Yes, absolutely! I also have a different recipe for Bread and Butter Pickles, here –> https://bellyfull.net/bread-and-butter-pickles/
Excellent. I subbed Splenda for the sugar, as I have a diabetic in the family. Added a few whole allspice, and finely sliced onion to the brine. They are a treat!
This recipe is fantastic. I made it a few times already using beets i grow in my garden.
These were so easy and delicious! I made them with the intention of adding to a salad, but I ended up snacking on all of them. Whoops. Guess I have to make more!
Easy and tasty. Although the measurements are spot on I do add a couple of smashed garlic and a few slices of red onion to the pickling brine. Delicious!
Easy and yummy! I tried putting in some onions (add to the brine when it’s simmering), bay leaves, cinnamon sticks and cloves. Also tried pickling the eggs and they were gorgeous and tasty. I’m definitely on a pickling kick now. Thanks for the inspiration!
So easy and so tasty. Kudos. My husband just eats them up.
Really good and I used white wine vinegar and rice vinegar! No spices as my mom canned them without spices. I did the whole oven thing (roasted) cause I’ve never done that. Peeled skins off this morning. Thank you! Sent recipe to niece in NY
These are soooooo good! And easy to make. We cooked the beets in the InstaPot, let them cool, the pulled the skin off. The brine recipe is perfectly spiced. The 2 of us (well… mostly me) ate the whole jar in a few days time. So we’re making a double batch today.
How long did you cook the beets in the InstaPot?
This is a great recipe! I boil my beets in the skin which comes off easily when they are done, then cut the beets into quarters or smaller. I only use water, apple vinegar, and sugar….no spices. I add hard boiled eggs so I use the beet cooking juice for the water for deeper colored eggs.
So easy! I mixed up flavor with cloves and amazing. Base recipe is awesome!
I really like the peppercorns in there. Added a little fresh garlic and some red onion too. Thanks for sharing.
Next is Pickled Eggs!
Just made these beets, they smell so good. Can’t wait to try them!
This is my second time making this recipe. Needless to say, it was a hit with the kids and the beets were finished within 1 week. Thanks.
Quick, easy, tastes amazing! I followed the recipe exactly. Thank you for sharing!
Super easy and super delicious! My family gobbled them up!
This was so easy and a wonderful way to eat beets. Can’t get enough of them. So delicious,
My son in law gave me a jar of pickle beets he grew and made it himself. I took a bite of one piece and wow I love it. I will start to make pickle beet as soon as I can with your recipe. Thanks for sharing.
Worked great.!!!!
I will never buy pickled beets in the store again!
My family is obsessed with this recipe! I’ve made it so many times. We snack on them and also use them in salads. And as suggested use the brine to pickled eggs. So good!!
I added pineapple instead of sugar. Turned out yummy and the pineapple was great to eat too!
I loved this recipe! I ate the whole jar in like 2 weeks. I will never buy canned beets again. About to make some more of the red and try a jar with yellow beets.
This recipe is so easy and delicious! It is such a perfect way to use small amounts of beets I receive from friends around harvest time.
Do you have to use peppercorns in the pickled beets
Hi Steve – this is my favorite brine, but I do list some alternate spices in the article.
Just like mom used to make – delicious!
Can I boil the beets instead of roasting them?
The flavor won’t be as deep, but yes, you can definitely boil them instead.
Delicious thank you!
Great flavor with a little kick!
Simple and super tasty!!!
Really great tasting beets and easy to make. I will be hard pressed to buy them again at the Farmer’s Market.
These beets are a tad too sweet and tangy for me on their own, but WOW do they add such a depth to sandwiches and salads! Really love how easy this recipe is, and now that they’re almost gone, I’m excited to make some pickled eggs with the leftover liquid.
Fantastic and easy! Family gobbled them up. Thank you.
Are you using a powdered ground mustard or like a stone ground mustard – like you would put on a hot dog/burger.
Ground mustard refers to the dry powder. Enjoy!
My store has been out of pickled beets for several weeks, so I bought regular sliced beets and used this recipe. DELICIOUS! Making a 2nd batch today.
I’ve never used beets before, but I love picked beets. Using already cooked and canned ones is a great idea!
I added half of a cinnamon stick to the brine, and used mustard seeds, personal preference.good, easy recipe. Thanks
How much mustard seed would you use?
Same question, how much mustard seed? Thanks.
Very good. I love it when we can cut down on the sugar content. Good way to preserve beets from the garden.
My question as I was reading your response. Do you cook beets ahead of time or you put them raw? I was little confused. ?
Thanks
You roast them first, as per the recipe instructions “4 medium ROASTED beets” and I’ve included a recipe link with instructions to do that. Hope that helps!
First time ever, and I’m old! Delicious, easy …nice~! Thank you for sharing.
(I did not put in the mustard, just a personal preference.)
My first time making pickled beets and with this recipe they were delicious!!!! Thanks! Cucumbers next!
Just finished making this recipe with beets from our garden. Smells and looks delicious! Can’t wait to eat them all up! Thank you for the recipe.
Every time I go to buy pickled beets these days, the ingredients have high fructose corn syrup :( which I absolutely will not eat. Looks like I’ll have to pickling my own. Thanks for the recipe.
Totally understand I am pickling my own homegrown beets right now. They taste so much better than store but nothing beats a home grown vegetable
We have a bunch of beets already small diced… could I roast them like that then pickle do you think?
Hi Bridget – you could definitely do that! Although I always roast my beets unpeeled and whole. You’d need to adjust your cooking time, so they don’t overcook and turn to mush.
Hi Amy!
You mentioned reboiling the liquid and reusing? Why reboiling and for how long? Do you have to reboil if using for eggs? Thanks!
Hi Jan! It’s just a good way to eliminate any bacteria that might have formed if they’ve been in the fridge for 6 weeks. But not necessary. And no, not necessary if you’re using the brine to marinate eggs. My favorite!
What do u do with the beet juice u Cooke the beets in ?
Just had some extra beets from Costco. Google hit your recipe. What a winner! Beets have never been a favorite…now they are right up there!
I made these a few weeks ago and they were great!
So much so that I am making another batch right now!
Excellent recipe! I have been longing for this great pickled beet taste made at home, not from the Supermarket! Thank you
I have a large, clean plastic jar. Could I use that?
Hi Elizabeth! Glass jars are best for pickled foods due to their acidic nature and is what I would recommend. But if your plastic container is food grade, BPA free, and has a tight-fitting lid that is made of nonreactive material, you should be fine. That’s what grocery stores use.
It’s a jar that formally housed pickled jalepenos, so I assume it’s food grade?
Do I peel the beats after they cook and tender
Hi Linda – Yes. Follow this link for how to roast and peel the beets https://bellyfull.net/how-to-make-roasted-beets/
Great recipe! Simple and great taste. I used 3 15oz cans sliced beets, drained. Left out mustard and increased sugar to 1/2 cup. Fantastic!
Can canned beets be used?
Sure!
love this recipe, I can’t have sugar so substituted 2 tablespoons monk fruit, and only made 1/2 recipe. thank you for a easy beet recipe.
I make these all the time. I only put in beets, water
White vinegar, and yellow onions. They are great.