Our pickled beets recipe is one of those quiet kitchen luxuries. They’re easy to make, endlessly versatile, and deeply satisfying.
With just a handful of ingredients that you more than likely have on hand, you can transform fresh beets into something tangy, vibrant, and irresistibly crave-worthy.
Pickling beets became popular in Eastern and Northern Europe, where cold climates demanded preservation techniques that could carry vegetables through long winters. Vinegar, salt, and sugar weren’t just flavor tools; they were survival tools.
Over time, each culture added its own twist to pickled beets: cloves and allspice in Sweden, horseradish in Germany, dill in Russia, sugar-forward versions in Poland.
When European immigrants brought their food traditions to America, pickled beets followed, especially into Pennsylvania Dutch, Jewish, and Scandinavian kitchens, where they became a familiar sight at potlucks, church suppers, and holiday tables.
In the U.S., they evolved into the sweet-and-sour ruby slices many people recognize from deli cases, salad bars, or their Babushka’s Easter spread.
If you love all things pickled and vinegary, try our quick-pickled red onions, and if you love beets as much as I do, our Easy Oven-Roasted Beets are guaranteed to become a family favorite.
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Ingredients
Gather the ingredients to prepare our pickled beets recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.
Recipe Variations
Savory & Herb-Forward (Almost Mediterranean): Elegant enough for cheese boards and composed plates.
Reduce the sugar to 1 teaspoon, add 2 crushed garlic cloves and a sprig of fresh thyme or rosemary, and finish with black peppercorns and mustard seeds..
Soft & Mellow (Low Acid, Crowd-Friendly): Great for people who don’t love sharp pickles.
Use ½ rice vinegar + ½ water. Keep the sugar at 2 tablespoons, skip the strong spice, and add a drizzle of olive oil after chilling.
Add sliced red onions for extra bite.
Toss in some orange peel for citrus notes.
Use golden beets for a milder flavor.
Add a cinnamon stick and allspice for a warmer flavor.
How to Make Pickled Beets
Follow my simple step-by-step instructions to learn how to make quick pickled beets in your home kitchen.
Preheat oven to 375 degrees Fahrenheit.
Line a baking sheet with aluminum foil before placing the cleaned beets on top.
Drizzle the beets with olive oil.
Make a foil packet for the beets by sealing the loose ends, then place the baking tray into the oven.
Remove the beets from the oven when they are fork-tender (about 35 minutes) and let them cool for about 5 minutes.
While the beets are still hot but manageable, remove the skins from the cooked beets. They should easily peel off with a paper towel or a gloved hand.
Use a mandolin (CAREFULLY) to create even, thin slices of the beets.
Place your sliced beets into a glass jar.
Add the water, apple cider vinegar, salt, sugar, mustard seeds, and black peppercorns to a small saucepan, and heat over medium heat.
Heat the liquid brine until all the salt and sugar have fully dissolved.
Pour the heated liquid into the glass jar, then allow it to cool before covering and refrigerating it for at least 30 minutes.
Our easy pickled beets are one of those old-school kitchen staples that never go out of style. They’re bright, tangy, lightly sweet, and ridiculously versatile.
Whether you’re topping a salad, building a sandwich, or just sneaking forkfuls straight from the jar.
Chef Tips
Protect your clothing and fingers from staining by wearing gloves and a kitchen apron. Trust me, beets can be slippery when you are removing the skins.
Slice the beets evenly, so they pickle at the same rate.
Let them cool completely before sealing the jar.
Taste them after 24 hours and adjust the sweetness if needed.
Most pickled beets fail because someone overdid the sugar or rushed the process. You don’t need a heavy hand; beets already bring sweetness. Let the vinegar do its job, give them at least a full day to settle, and don’t judge them straight out of the pot. Patience is part of the recipe.
Don’t overthink this recipe. Keep the balance right, let them rest, and you’ll have pickled beets that your friends and family will enjoy.
Once you start making them, they’ll quietly become part of your routine.
Serving Suggestions
Toss our quick-pickled beets into vinaigrette-based salads to add color and vibrant flavor.
Layer into a beet & goat cheese sandwich.
Add to grain bowls.
Serve chilled with sour cream and herbs.
Pickled beets make a delicious accompaniment to roast pork, grilled chicken, and smoked fish.
Serve pickled beets over whipped goat cheese, on crostini, or layered into beet carpaccio.
They pair perfectly. with gorgonzola, feta, bleu cheese, arugula, spinach, bitter greens, citrus, dill, and caraway.
How to Store
Store refrigerated up to 2 weeks in an airtight jar; the flavor intensifies the longer they “marinate”. We suggest using a glass jar to prevent staining.
Recipe FAQs
They need at least 30 minutes, 2 hours is better, but if you can let them sit for 24-48 hours, you will be pleasantly rewarded.
Technically, you can, but I wouldn’t waste the time on them. Freshly cooked beets provide better texture and flavor. Many grocery stores carry peeled beets in the produce section; they would be a better choice.
No. They are refrigerator-pickled and not shelf-stable.
More Recipes You’ll Love!
Quick Pickled Beets
Our quick refrigerator pickled beets are easy to make using just a few simple ingredients. They’re perfect as a topping for salads, a side dish, or a healthy snack.
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Equipment
Glass Jar (16 oz)
Mandolin (or knife)
Small sauce pot
Ingredients
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Ingredients:
1.5 pounds beets washed, uncooked, and trimmed2 tbs olive oil1 cup apple cider1 cup water3 tbs sugar1 tbs salt¾ teaspoon mustard seeds whole¾ teaspoon black peppercorns whole
Instructions
Instructions:
Preheat the oven to 375 degrees F.
Rinse the beets in cold running water, using a brush to remove the dirt.
Line a baking sheet with aluminum foil before placing washed beets on top.
Drizzle the beets with olive oil.
Make a foil packet for the beets by sealing the loose ends, then place the baking tray into the oven.
Remove the beets from the oven when they are fork tender (about 35 minutes), and allow them to cool for about 5 minutes.
While beets are still hot, but able to be handled, remove the skins from the cooked beets. They should easily peel off with a paper towel, or a gloved hand.
Use a mandolin (CAREFULLY) to create even thin slices of the beets.
Place the sliced beets into a glass jar.
Add the water, apple cider vinegar, salt, sugar, mustard seeds, and black peppercorns to a small sauce pan, and heat over medium heat until all salt and sugar have fully dissolved.
Pour the heated liquid into your glass jar, and allow to cool before covering and storing in the refrigerator for at least 30 minutes, overnig
Notes
Savory & Herb-Forward (Almost Mediterranean): Elegant enough for cheese boards and composed plates.
Reduce the sugar to 1 teaspoon, add 2 crushed garlic cloves and a sprig of fresh thyme or rosemary, and finish with black peppercorns and mustard seeds..
Soft & Mellow (Low Acid, Crowd-Friendly): Great for people who don’t love sharp pickles.
Use ½ rice vinegar + ½ water. Keep the sugar at 2 tablespoons, skip the strong spice, and add a drizzle of olive oil after chilling.
Add sliced red onions for extra bite.
Toss in some orange peel for citrus notes.
Use golden beets for a milder flavor.
Add a cinnamon stick and allspice for a warmer flavor.
Chef Tips
Protect your clothing and fingers from staining by wearing gloves and a kitchen apron. Trust me, beets can be slippery when you are removing the skins.
Slice the beets evenly, so they pickle at the same rate.
Let them cool completely before sealing the jar.
Taste them after 24 hours and adjust the sweetness if needed.
Most pickled beets fail because someone overdid the sugar or rushed the process. You don’t need a heavy hand; beets already bring sweetness. Let the vinegar do its job, give them at least a full day to settle, and don’t judge them straight out of the pot. Patience is part of the recipe.
Serving Suggestions
Toss our quick-pickled beets into vinaigrette-based salads to add color and vibrant flavor.
Layer into a beet & goat cheese sandwich.
Add to grain bowls.
Serve chilled with sour cream and herbs.
Pickled beets make a delicious accompaniment to roast pork, grilled chicken, and smoked fish.
Serve pickled beets over whipped goat cheese, on crostini, or layered into beet carpaccio.
They pair perfectly. with gorgonzola, feta, bleu cheese, arugula, spinach, bitter greens, citrus, dill, and caraway.
How to Store
Store refrigerated up to 2 weeks in an airtight jar; the flavor intensifies the longer they “marinate”. We suggest using a glass jar to prevent staining.
Recipe FAQs
How long before they’re ready?
They need at least 30 minutes, 2 hours is better, but if you can let them sit for 24-48 hours, you will be pleasantly rewarded.
Can I use canned beets?
Technically, you can, but I wouldn’t waste the time on them. Freshly cooked beets provide better texture and flavor. Many grocery stores carry peeled beets in the produce section; they would be a better choice.
Do quick-pickled beets need to be canned?
No. They are refrigerator-pickled and not shelf-stable.
Nutrition
Calories: 134kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1255mgPotassium: 419mgFiber: 3gSugar: 17gVitamin A: 41IUVitamin C: 6mgCalcium: 27mgIron: 1mg
