Pickled Beets Recipe

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Pickled Beets Recipe

This Pickled Beets recipe is so easy to make and way better than store bought! Great for a side, salad, or healthy snack!

Prep Time10

Chill1

Total Time1 10

Course: Condiment

Cuisine: American

Keyword: pickled beets, quick pickled beets, refrigerator pickled beets

Servings:

Ingredients

4 medium roasted beets cooled, peeled, and sliced
1 cup apple cider vinegar
1 cup water
⅓ cup granulated sugar
1 tsp coarse salt
¼ tsp (dry) ground mustard
5 whole black peppercorns

Instructions

You'll need 4 medium beets for this recipe. Make my roasted beets first. Allow them to cool, peel, and slice them.
In a medium pot, add the apple cider vinegar, water, sugar, coarse salt, and dry ground mustard. Bring to a boil, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
Add peppercorns and the sliced roasted 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.
Loosely fasten with the lid and set aside for several hours until the jar reaches room temperature, then tighten the seal and transfer to the refrigerator.
Use as desired, to snack on or in salads. This particular recipe will keep up to 6 weeks in the fridge. (Canning instructions are included at the end of the article.)

Video

Notes

Any type of beet works. I typically just use table beets (red beets), but golden beets or gorgeous Chioggia would be great, too.

The vinegar. I always use apple cider vinegar for the brine, but regular white vinegar or rice wine vinegar are great substitutes.

Try different spices and herbs. Salt, peppercorns, and ground mustard are my preference, but red pepper flakes, a cinnamon stick, bay leaves, dill, etc. can be used. Onion and garlic can also be added.

Helpful Tips. Recipe tips, information about the sugar, and canning instructions can be found in the article.

Nutrition