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featured pickled beets.
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5 from 3 votes

Pickled Beets Recipe

Pickled Beets are SO easy to make! This is a quick pickling recipe that requires minimal steps before you pop the jar of beets in the fridge and let them pickle to perfection in just an hour. They always turn out perfectly tangy, slightly sweet, and impossible to have just one of!
Prep Time15 minutes
Cook Time20 minutes
Chill Time1 hour
Total Time1 hour 35 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 32 ounces (2 jars)
Author: Becky Hardin

Equipment

  • 2 16-ounce mason jars

Ingredients

  • pounds red beets (about 6 medium beets)
  • 1 cup white vinegar
  • 1 cup water
  • ¼ cup granulated sugar
  • 1 tablespoon kosher salt
  • 6 whole peppercorns
  • teaspoon ground mustard

Instructions

  • Cut the stems off of the beets.
    1½ pounds red beets
    overhead view of a beet on a white cutting board with a knife.
  • Place the beets in a pot of water and bring it up to a boil. Reduce the heat to a simmer and cook until the beets are fork-tender, about 20-25 minutes.
    overhead view of boiled beets in a saucepan.
  • Peel the skin off the beets and slice them. Place the beets into two 16-ounce mason jars.
    sliced beets in a white bowl.
  • Add the vinegar, water, sugar, salt, peppercorns, and mustard to a saucepan. Bring the mixture to a boil, then remove it from the heat.
    1 cup white vinegar, 1 cup water, ¼ cup granulated sugar, 1 tablespoon kosher salt, 6 whole peppercorns, ⅛ teaspoon ground mustard
    overhead view of brine for pickled beets in a saucepan.
  • Pour the brine over the beets.
    pickled beets in a wide mouth glass jar.
  • Place the lids on the jars and refrigerator for a minimum of 1 hour.

Notes

  • You can use any variety of beets you like in this recipe, such as golden beets, sugar beets, or Chioggia beets.
  • You can also use pre-packaged cooked beets or canned beets.
  • You can use apple cider vinegar or rice wine vinegar instead of white vinegar.
  • Try adding onion and garlic, red pepper flakes, a cinnamon stick, bay leaves, or dill for a different flavor.
  • I like to use wide-mouth mason jars for this recipe, but any glass jar with a tight-fitting lid will work.
  • Make sure the beets are completely submerged in the brine at all times. The brine is what helps to preserve the beets for such a long time.
  • Remember that these are quick-pickled beets, NOT shelf-stable canned beets. They MUST be refrigerated!
  • Let the beets chill completely in the refrigerator before enjoying for the best flavor.
  • The longer the beets sit, the better the flavor will be!
Storage: Store pickled beets in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.

Nutrition

Serving: 1ounce | Calories: 17kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 235mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg