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pickled beets recipe

Quick Pickled Beets Recipe

Catherine
This recipe makes about 3–4 pint jars of refrigerator pickles. It’s the simplest way to enjoy pickled beets without diving into water bath canning.
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Ingredients
  

  • 2 –3 pounds fresh beets
  • 1 ½ cups apple cider vinegar or white vinegar for a sharper taste
  • 1 cup water
  • ½ cup granulated sugar reduce for a more savory pickle
  • 1 teaspoon kosher salt
  • Optional spices: 1 cinnamon stick 6–8 whole cloves, 1 teaspoon peppercorns, 1 teaspoon mustard seeds

Instructions
 

  • Cook the beets – Scrub clean and trim, leaving about 1 inch of stems. Boil or roast until fork-tender (30–40 minutes depending on size). Cool slightly, then slip off skins.
  • Slice or quarter – Cut beets into rounds, wedges, or leave whole if very small.
  • Make the brine – Combine vinegar, water, sugar, salt, and spices in a saucepan. Simmer until sugar dissolves.
  • Pack jars – Fill clean jars with prepared beets.
  • Add brine – Pour hot brine over beets, leaving ½ inch headspace. Seal jars with lids.
  • Refrigerate – Store jars in the refrigerator. Allow 24 hours for flavors to meld—best after 3–5 days.

Notes

Storage:
Quick-pickled beets last up to 3 weeks in the fridge. For longer shelf life, use a proper canning method with a boiling water bath (10–30 minutes depending on altitude). Always follow USDA guidelines for safety.